Wednesday, May 22, 2013

Stuffed Kofta in Green Cardamom infused TomatoGravy

Another party dish for you all to try. A little time consuming but worth every minute. Looks good and tastes even better. (Please read the entire recipe with the notes before your start)

Ingredients: Serves 4

For the Kofta. 
Boiled Potatoes 200gms
Paneer 150gms
Cornstarch  2 tbsp + extra for rolling
Maida 2 tbsp
Salt 1/2 tsp
Ground Pepper 1/2 tsp

Onion                                   1/4 cup finely chopped
Cheddar cheese.                   2 tbsp (grated)
Oil                                       1/2 tbsp
Salt                                      1/2 tsp or to taste
Ground pepper                      1/2 tsp
Cabbage                               (check note below)
Carrot                                             "
Capsicum                                         "
Red Bell Pepper                               "
Yellow Bell  Pepper                          " 
Capsicum                                         "
Note : the vegetables should all be cut into fine juliennes and together measure 1 cup. For best results ensure equal quantity of each vegetable.

For gravy
Oil                                        1tbsp
Butter                                   2 tbsp
Cumin                                   1/2 tsp
Green Cardamom.                  6
Fresh Red chilly                     2 no .sliced  (optional)
Onion                                   2 med sized  ,sliced. Approx 250 gms
Tomato Purée of                   500 gms ( homemade) 
Tomato                                2 med. sized , finely chopped  approx 180gms
Garlic crushed                      2 tsp
Ginger paste                        1 tsp
Fresh Cream                        2 tbsp
Red Chilly pd                       1 tsp
Coriander pd.                      1 tsp
Turmeric pd.                       1/4 tsp
Salt                                     to taste
Sugar                                  2 tsp
Chopped Coriander              1 tbsp
Pomegranate                       1 tbsp
Water                                 1 cup

Method : for stuffing
  1. Heat 1/2 tbsp oil in  a pan.
  2. Add onions and carrots.
  3. Sauté for a minute.
  4. Add all the other vegetables , sauté for another minute.
  5. Remove from fire.
  6. Let it cool.
  7. Once cool , add salt, ground pepper and cheese. Mix well
Method : for kofta
  1. Grate potatoes and paneer and kneed well so that it is smooth and there are no lumps.
  2. Add salt, pepper, maida and 2 tbsp corn starch.
  3. Mix well. Divide into four equal portions.
  4. Wet your hands and flatten one portion.
  5. Keep 1 1/2 tbsp filling on it.
  6. Carefully lift the sides and fold over the filling and carefully give it an oblong shape.
  7. Repeat the process with the other three portions.
  8. Roll the koftas in corn starch and carefully remove excess corn starch.
  9. Deep fry in hot oil till golden.
Method :  for curry
  1. Heat oil in a pan. Add butter. Once butter melts add  cinnamon and cumin seeds.
  2. When cumin seeds turn golden, add fresh red chilly  and green cardamom.
  3. Now add onions and cook on low heat .
  4. When onions just start changing colors mix in ginger and garlic .
  5.  When onions turn soft and pink tip in tomato purée and chopped tomato.
  6. Wash the blender jar with 1/4 cup water and add it to the pan.
  7. Stir and cook on low heat.
  8. After 2 minutes add red chilly pd, coriander pd, turmeric pd, and salt and sugar.
  9. Cook till oil separates and the mixture attains a rich colour, remove from flame.
  10. Once cool grind it into a fine paste. You may add  some water if you find it difficult to grind. I added 1/4 cup water.
  11. Heat the same pan and tip in the paste.
  12. Take 1/2 cup water and wash the jar and pour this water in the pan. Add another 1/4 cup water to the pan. Bring it to a boil. 
  13. Add cream and chopped coriander.
  14. Cook for a coupe of minutes.
  15. Remove from fire.
For serving:

  1. Carefully cut the koftas into two lengthwise and heat them in the microwave. 
  2. Heat the gravy and pour it in a serving dish.
  3. Now place koftas in the gravy, cut side up. 
  4. Garnish with pomegranate seeds.
  5. Serve immediately.

Note : to make tomato purée : tip in tomatoes in boiling water , keep them for a couple of minutes.
Then cool them, peel off their skin and purée them in a blender.
Oil should be really hot so that the koftas don't take much time to be ready, else chances are that the koftas might burst.
Fry one at a time
If not using fresh red chillies, then increase the quantity of red chilly powder as per taste.