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Besan Kofta Curry Recipe - Cooking Index

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Besan Kofta Curry

Type: Vegetables
Courses: Main Course
Serves: 1 people

Recipe Ingredients

250   Besan - (chickpea flour)
1/2 teaspoon 2.5mlCumin seeds
1 1/2 tablespoons 22mlMelted ghee - (or oil)
1 teaspoon 5mlCrushed pomegranate seeds
2 teaspoons 10mlOnions (large)
  Alubhukharas or dry plums
1   Onion (large)
4   Garlic cloves
2 tablespoons 30mlGhee - (or oil)
2 tablespoons 30mlTomatoes - blanched & diced (large)
1 teaspoon 5mlGaram masala
1   Coriander leaves
1/2 teaspoon 2.5mlTurmeric
  Salt - to taste
  Chili powder - to taste

Recipe Instructions

Koftas: Mix together besan, salt, chili powder, ghee (or oil), pomegranate and cumin seeds. Grind onions to a very fine paste and add to besan mixture. Knead dough; it will be very stiff. Roll dough into balls the size of small lemons, encasing a whole alubhukhara inside each portion. Deep fry koftas until golden brown; drain and set aside. Prepare curry sauce: Grind onion and garlic to a paste.

Heat ghee and fry onion and garlic paste until golden brown. Add spices, and cook for another minute, then add tomatoes and cook until ghee (or oil) begins to rise to the surface. Add 1 cup water, then cook until mixture is almost dry. Using a wooden spoon, mash mixture to a paste. Add 2 more cups of water, bring to a boil. Add koftas to sauce and simmer over low heat another 5 minutes or so. Garnish with chopped coriander leaves and serve.

"Sampling The Cuisine of India" by Sambhu Banik


Average rating:

3.5 (2 votes)

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