Nawabi Kofta Curry

Ingredients 

• 2 medium potatoes, boiled peeled and mashed
• 6 tablespoons yogurt
• 3/4 teaspoon cumin seeds
• 2 medium onions, chopped
• 3 tablespoons gram flour (besan)
• 1/2 cup corn kernels, boiled
• 2 green chillies, chopped
• Salt to taste
• 1/4 cup yogurt
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder
• 2 teaspoons ginger-garlic paste
• 1/2 teaspoon mustard seeds
• 2-3 dried red chillies, broken
• 2 cups cooked rice
• A few thin strips of green capsicum
• A few thin strips of red capsicum

Method

1. Heat 2 tbsps oil in a non-stick pan, add ½ tsp cumin seeds and onion and saute till soft. Add 2 tbsps gram flour and continue to saute till raw smells disappear. Put this mixture into a mixing bowl.
2. Add mashed potatoes, corn kernels, green chillies and salt and mix well.
3. Heat 2 tbsps oil in the pan. Grease your palms, take some mixture and wrap it around a satay stick. Similarly prepare more such koftas. Place them in the pan and cook, rotating the satay sticks for even cooking.
4. Mix yogurt, 1 tbsp gram flour, ¼ tsp turmeric powder, ½ tsp red chilli powder and salt in a bowl. Add ginger-garlic paste and 1 cup water and whisk till smooth.
5. Heat 2 tbsps oil in a deep pan, add ¼ tsp cumin seeds, ½ tsp mustard seeds and let them splutter. Add broken red chillies and yogurt-gram flour mixture and mix.
6. When the koftas are golden all around, gently remove the satay sticks.
7. Sprinkle a little water over rice in a bowl and heat in a microwave oven.
8. Chop a few fresh coriander sprigs and add to the kadhi and cook, stirring till it thickens.
9. When the rice is well heated, transfer it into a serving dish. Place the koftas over it. Pour the kadhi over and serve hot garnished with green and red capsicum strips.

Nutrition Info