| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
India acces, Veggie |
1 |
servings |
INGREDIENTS
| 250 |
g |
Cottage cheese |
| 3 |
tb |
Plain flour |
| 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Chilli powder |
|
|
Ghee for frying |
|
|
Salt to taste. |
| 4 |
|
Chopped tomatoes |
| 1 |
md |
Sized chopped onion |
| 1 |
|
Piece Chopped ginger |
| 5 |
|
Chopped cloves garlic |
| 1/2 |
ts |
Chilli powder |
| 1/2 |
ts |
Cumin seeds |
| 1/2 |
ts |
Turmeric powder |
| 2 |
ts |
Coriander powder |
| 1/2 |
ts |
Garam masala |
| 1/2 |
c |
Fresh curd |
| 2 |
tb |
Fresh cream |
| 4 |
tb |
Ghee |
|
|
A bunch of chopped coriander leaves |
|
|
Salt to taste |
INSTRUCTIONS
FOR KOFTAS
FOR CURRY
Take the ingredients meant of koftas and grind them well in a mixer till
they are converted to a uniform dough. Shape the dough into small balls and
deep fry on medium fire.
Heat the ghee and fry cumin seeds, onions, ginger, garlic and then add
turmeric, coriander, chilli powders and salt. Cover and cook for three
minutes. Add tomatoes, beaten curd and garam masala. Cook for 2 minutes,
add koftas and cream.
Garnish with coriander leaves and serve hot.
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