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ANJEER KESAR KOFTA Recipe | | Main Course Recipe by Smita Nadgir |
| | INGREDIENTS | 4 mediun potatoes - boiled, cooled and grated
100 gms paneer - grated
1 tsp salt
1/2 tsp chilli powder
1/4 tsp garam masala
1/4 cup corn flour
8 dry figs - Soaked in warm water for half an hour
Oil for frying
MAKE A PASTE OF:
3 onions
1 green chilli
1 piece ginger
8 flakes garlic
FOR THE CHUTNEY:
1 and 1/2 tsp dhania powder
1 cup plain yogurt - beaten well
15 strands of saffron - soaked
in 2 tbsp of water for 15 minutes
1/2 tsp garam masala
3/4 tsp salt
1/2 tsp red chilli powder | | METHOD | 1. Mix grated potatoes well with grated paneer, salt, red chilli powder, garam masala and corn flour. Divide the potato mixture in 8 portions.
2. Pat dry the soaked figs on a kitchen towel.
3. Wet your palms, flatten one portion, put 1 fig in it, cover with potato mix and on the side to form a ball.
4. Roll the ball between the palms to make it oblong in shape. Deep fry 1 kofta at a time in medium flame till golden brown.
5. When koftas turn cold, divide each into 2 with a sharp knife. Keep aside.
6. For curry grind onions, green chillies, ginger and garlic to a paste.
7. Heat 5 tbsps of oil. Add onion paste, stir fry till golden brown.
8. Add dhania powder and mix for a few seconds.
9. Add well beaten yogurt stirring continously.
10. Stir, fry for 10-12 minutes till yogurt turns dry and masala leaves on the side of kadai. Add red chilli powder.
11. Add soaked saffron, garam masalaand salt.
12. Add 1 cup water. Give it a boil and simmer for 5-7 minutes.
13. Remove from heat and while serving heat the curry and koftas and heat through.
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