Thursday, June 7, 2012

Jamoon Kofta Curry


For Gravy:

Tomato Puree - 1 cup
Onions - 3
Garlic Cloves - 4
Cashew nuts - 2 tbsps
Red Chilli Powder - 1 tbsp
Coriander Powder - 1 tsp
Cumin Powder - 3/4 tsp
Sugar - 1 tsp
Salt to taste
Fresh Cream - 3 tbsps
Oil - 2 tbsps

For Koftas:

Jamoon Mix - 1 cup
Carrot, grated - 1/4 cup
Onion, chopped - 1/4 cup
Coriander Leaves, chopped - 1/4 cup
Cashew nuts, chopped - 3 tbsps
Red Chilli Powder - 1/2 tsp
Salt to taste
Oil for deep frying

For Garnishing:

Coriander Leaves


  1. Mix all the ingredients for koftas, except oil, with very little water to make a soft dough. The dough should be pliable and not sticky. Set it aside for 5 minutes.
  2. Take small portion of this dough and make small lemon sized ball and press it between your palms sligthly. The size of this kofta will increase when deep fried.
  3. Repeat the same for the remaining dough.
  4. Heat oil and deep fry these koftas on medium flame until golden brown. Keep aside.
  5. Blend onions, garlic cloves, cashewnuts, red chilli powder, coriander powder, cumin powder into a fine paste.
  6. Heat oil in a pan and saute the onion paste until brown.
  7. Add sugar and salt. Mix well.
  8. Now add tomato puree. Let the gravy boil for 2 mins.
  9. Pour the fresh cream into the gravy. Boil on low flame for 2 more minutes.
  10. Adjust the consistency of the gravy such that it is not very thick.
  11. Just before serving, place the koftas in a serving bowl, and pour the gravy over the koftas. Let it set for 2-3mins.
  12. Garnish with coriander leaves.
  13. Serve hot. 


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