Potato Kofta Curry Recipe
Ingredients
| Koftas | ||
| Potatoes | 500 Gram | |
| Onion | 50 Gram | |
| Green chilli | 1 | |
| Coriander leaves | To Taste | |
| Salt | To Taste | |
| Bengal gram flour 50 gm. | ||
| Water | 1 Cup (16 tbs) | |
| Oil to fry | ||
| Green chutney | ||
| Coriander leaves | 1/2 Bunch (100gm) | |
| Small onions (b) 5 | ||
| Cumin a pinch | ||
| Coconut | 1 Tablespoon | |
| Lime juice to taste | ||
| Chilli powder 1 tsp. (level) | ||
| Coriander powder 1 dsp. (level) | ||
| Turmeric | 1/4 Teaspoon (Curry) | |
| Garlic | 10 Gram (Curry) | |
| Onion (c) 1/4 (25 gm.) | ||
| Coconut (b) 1/2 | ||
| Poppy seeds | 50 Gram (Curry) | |
| Onion (d) 1 (sliced) | ||
| Tomatoes | 150 Gram (Curry) | |
| (2 medium) | ||
| Oil | 1 Tablespoon (Curry) | |
| Coriander leaves | To Taste (Curry) | |
Directions
1. Peel potatoes. Boil in salted water. Drain and dry. Mash.
2. Add chopped onion (a), coriander leaves (a), green chilli and salt.
3. Shape into balls. Press down in centre.
4. Grind chutney ingredients to a fine paste.
5. Stuff kofta balls with prepared chutney. Close. Dip in gram flour batter and deep fry.
6. Grind to a fine paste: chilli powder, coriander powder, turmeric, garlic, and onion (c)
7. Grind coconut (b) and poppy seeds separately.
8. Heat oil. Add sliced onion (d) and fry till golden brown.
9. Add ground spices. Fry well over slow fire.
10. Add chopped tomatoes. Cook for another 10 minutes, adding more water as desired.
11. Add poppy seeds mixed in 1 cup water. Simmer for 5 minutes.
12. Add ground coconut mixed in another cup of water. Bring to boil.
13. Add salt. Check for seasoning. Add fried koftas. Boil for 2 minutes.
14. Add chopped coriander leaves (c) and remove.
2. Add chopped onion (a), coriander leaves (a), green chilli and salt.
3. Shape into balls. Press down in centre.
4. Grind chutney ingredients to a fine paste.
5. Stuff kofta balls with prepared chutney. Close. Dip in gram flour batter and deep fry.
6. Grind to a fine paste: chilli powder, coriander powder, turmeric, garlic, and onion (c)
7. Grind coconut (b) and poppy seeds separately.
8. Heat oil. Add sliced onion (d) and fry till golden brown.
9. Add ground spices. Fry well over slow fire.
10. Add chopped tomatoes. Cook for another 10 minutes, adding more water as desired.
11. Add poppy seeds mixed in 1 cup water. Simmer for 5 minutes.
12. Add ground coconut mixed in another cup of water. Bring to boil.
13. Add salt. Check for seasoning. Add fried koftas. Boil for 2 minutes.
14. Add chopped coriander leaves (c) and remove.
Chef
