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We hope you got insight from reading it, now let’s go back to kamal kakdi kofta curry recipe. To make kamal kakdi kofta curry you only need 22 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to make Kamal kakdi kofta curry:
- Provide 200 gram to make kofta: kamal kakdi or lotus stem
- Get 1.5 cup water for pressure cooking kamal kakdi
- Use 2 tablespoon water for grinding kamal kakdi
- Prepare 1 cup besan (gram flour)
- Get 1 green chilli , chopped
- Provide 1/2 teaspoon cumin seeds (jeera)
- Take ¼ teaspoon red chilli powder
- Provide 1/4 teaspoon garam masala powder
- Use ¼ teaspoon coriander powder
- You need as required salt
- Provide 1 pinch asafoetida (hing)
- Prepare as required oil for deep frying
- Get 235 gram to make kamal kakdi kofta gravy: tomatoes
- Prepare 120 gram onions OR 1 large onion
- Get 9 gram garlic
- You need as needed enough water for blanching onion, tomatoes and garlic
- Take 4 tablespoon oil
- Prepare ¼ teaspoon turmeric powder (haldi)
- Get 1/2 teaspoon red chilli powder (lal mirch powder)
- Use 1 pinch asafoetida (hing) salt as required
- Provide 1/4 teaspoon garam masala powder
- You need 2 tablespoon milk or cream
Instructions to make Kamal kakdi kofta curry:
- Take the boiled and cooled kamal kakdi slices in a grinder or blender jar.Add 2 tablespoon water and grind to a smooth paste.
- Take the kamal kakdi paste in a mixing bowl. - - add 1 cup besan (gram flour), 1 green chilli (chopped), ½ teaspoon cumin seeds, ¼ teaspoon red chilli powder, ¼ teaspoon garam masala powder, ¼ teaspoon coriander powder, salt as required and 1 pinch of asafoetida (hing).
- Mix very well. the batter has to be thick. - - frying kamal kakdi kofta: - - heat oil for deep frying in a kadai. - - take spoonful of the batter and add in hot oil. the oil has to be medium hot.
- When one side is light golden and crisp, then turn over and fry the second side on medium flame. - - fry them till they are crisp and golden. then with a slotted spoon remove the fried koftas. - - place them on kitchen paper towels. this way fry all the koftas. keep them aside.
- Making kamal kakdi kofta gravy: - - in a bowl take enough hot boiling water. place tomatoes, onions and garlic cloves in the hot water. - - cover and keep aside for 15 to 20 minutes. - - after 15 to 20 minutes, drain all the water. chop the tomatoes, onions and garlic roughly and add them in a mixer or blender jar.
- Grind or blend to a smooth paste. - - heat 4 tablespoons oil in a pan or kadai. keep the flame to a low and then add the tomato-onion-garlic paste. mix very well. - - the paste splutters a lot, so cover the pan with a lid keeping some open space at one side. - - when the paste stops spluttering, then remove the lid and continue to saute the masala stirring often.
- Saute till you see oil releasing from the sides. - - then add ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder and 1 pinch of asafoetida (hing). - - next add salt as per taste. mix very well and saute for a minute. - - then add 2.5 cups water or add as required. these koftas absorb the gravy so keep the gravy on thinner side.
- Mix again very well. simmer on a low to medium flame. - - overall simmer kamal kakdi kofta gravy for 12 to 14 minutes or till you see some specks of oil floating on top. - - Add the koftas to the gravy just before serving.
बिना उबाले बनाए कमल ककड़ी के. See how to make non-fried kofta recipe. Kamal Kakdi kofte or lotus stem kofta curry is a unique curry recipe where kofta are made. For more recipes related to Kamal Kakdi Ke Kofte checkout Bhare Baghare Tamatar, Thakkali Gotsu, Tameta Nu Shaak, Tomato and Basil Paneer. Ingredients for Kamal Kakdi Ke Kofte Recipe.
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