Tuesday, 6 November 2012

Kache kele ki kofta curry

Lots of veggiesssss are being used in kofta, carrot is an recent inclusion.  I tried the same with kache kele ie vazhakka, and result was awesome.  I prepared kofta and dhummed it with normal spicy hyderabadi gravy base.  And my hubby was like asking this, 'from which restaurent did u get it??'  :)

Ingredients required

For making koftas
  • 2 bread slices-blended into powder
  • one raw banana, peeled, boiled and mashed
  • 1 tsp ginger-garlic powder
  • 1 tsp green chilli, chopped
  • 1 tsp crushed jeera
  • 1 tsp crushed peppercorn
  • 1 tsp red chilli powder
  • Pinch of hing
  • Salt, to taste
  • 2 tsp of chopped coriander leaves
For making gravy
  • One cup of finely chopped onions (which are deep fried and blended into brown paste)
  • 4 tsp of oil
  • 1 bay leaf
  • 2 green cardamon
  • 2-inch piece of cinnamon
  • 2-3 clove
  • 1 tsp peppercorn
  • 1 tsp saunf
  • 2-3 slit green chillies
  • one handful of pudhina
  • Half cup of curd
  • 1 tsp red chilli powder
  • 1 tsp ginger-garlic powder
  • 1 tsp dhanya powder
  • 1 tsp garam masala
  • Salt, to taste
  • Pinch of haldi
  • Aata/dough,for sealing
  • Coriander leaves to garnish


Mix all ingredients under kofta, and make small balls out of it.  Deep fry these balls or bake them till brown.  Keep aside

Heat oil in a vessel, and add garam masala ingredients like bay leaf, cinnamon, clove, cardamon etc.  This is followed by adding mint leaves, green chillies. 

Later, add brown onion paste and saute well.. Add ginger-garlic paste and all other spice powders.

Mix in well the curd and cook till oil separates.  Adjust salt.

Now add in cooked koftas in the gravy.

Seal the vessel with aata and close them.  Dhumm cook for ten minutes in simmer flame and serve with coriander leaves

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