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Friday, January 30, 2009

Reshmi Kofta Curry

BISMILLAH HIR RAHMAN NIR RAHEEM



That very afternoon I prepared Reshmi Kofta Curry. It’s a Sanjeev Kapoor Recipe, which I like a lot. I don’t know why, but that day I was really into a very cooking and experimenting mood. However, my Reshmi Kofta Curry turned out to be very very nice. It’s quiet easy to prepare and gets ready quickly.

RECIPE:

Ingredients:

For Kofta
Potatoes = 3 large sized
Cottage cheese (paneer) = 1/2 cup grated
Green chillies = 2-3
Raisins = 10-12
Cornstarch = 2 tbspn
Bread slices = 2
Salt to taste
Oil to fry

For Gravy
Onions = 2 medium sized
Green chillies =  2-3
Ginger garlic paste = 2 tsp
Yoghurt = 1/2 cup
Oil - 2 tbsp
Sugar = 1/2 tsp
Red chilli powder = 1 1/2 tsp
Garam masala powder = 2 tsp
Salt to taste

Method:

For Koftas
1. Wash and boil potatoes. Cool, peel and mash well.

2. Remove stems, wash and finely chop green chillies. Wash raisins and pat them dry.

3. Add grated paneer to the mashed potatoes and mix. Dip bread slice in water and squeeze out the water. Add this to the grated paneer and potato mixture alongwith raisins, green chillies, cornstarch and salt to taste. Divide into ten to twelve portions and shape them.

4. Heat sufficient oil in a kadai and deep fry them on medium heat till golden.

For Gravy
1. Peel, wash and grate onions. Fry them in oil till golden and then grind it to a smooth paste.

2. Wash and finely chop green chillies.

3. Whisk yoghurt with a quarter cup of water.

4. Heat oil in a pan. Add onion paste and saute for two to three minutes. Add ginger garlic paste, green chillies and cook for three minutes.

5. Stir in yoghurt, sugar, red chilli powder, garam masala powder and salt to taste. Cover and cook for few minutes until the raw smell of masala disappears.

To Serve:
1. Wash, dry and finely chop coriander leaves.

2. Arrange koftas in a serving dish, pour gravy and serve hot, sprinkled with chopped coriander leaves.

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