Tuesday, November 17, 2009

Ghia Kofta

1 large Onion2 tsp TurmericOil
2 large Tomatoes3 tsp Red Chilli PowderGhee
1/4 cup Grated Paneer3 pcs Green ChilliesSalt
1 large Ghia1 tsp Garam MasalaSugar
1 tsp Kitchen King
2 pc Bay Leaf
2 pc Moti Elaichi
1 tbsp Fresh Cream
1 pinch Kasoori Methi
3-4 tbsp Maida
Fresh Dhania

For the Kofta:
Peel the Ghia and grate. Tie the grated ghia in a cheesecloth and strain out all the water.
This water can be saved for use as vegetable stock or in recipes for kootu or paatals.
Add salt, a pinch of turmeric, 1 finely chopped green chilli, 1 tsp red chilli powder, grated paneer and some finely chopped dhania leaves.
Mix all the ingredients into a thick dough and make small balls with the palm of your hand.
Dissolve the maida in about 1/2 cup of water and remove any lumps. Add a pinch of salt.
Heat a cup of oil in a small kadhai for frying the koftas.
Dip each kofta inside the maida mixture and coat all sides. Let it sit in the maida for about 30 seconds.
Slowly drop them one by one into the hot oil. Make sure there is sufficient room in the oil.
Frying too many koftas at once could make them break in the oil.
Once they are fried to a golden brown color, remove and set in a paper towel.
For the gravy:
Finely chop the onions, tomatoes, green chillies.
In a skillet, heat about 2 tsp of ghee or white butter and let the jeera seeds splutter in it.
Add the onions, green chillies and a tsp of sugar and saute until it carmelizes.
Add the kasoori methi, Garam Masala Turmeric, Kitchen King, Bay Leaf, Elaichi and 1 tsp Red Chilli Powder and saute until the raw smell disappears.
Add the tomatoes and cook until they are pulpy. Add salt.
Simmer for about 5-8 minutes.
Take about 3 Tbsp of this gravy and grind into a fine paste in the processor and add it back to the skillet.
Drop in the crisp Koftas in to the gravy, season with fresh Dhania and a dash of cream, and serve.

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