Lucknowi Koftas

Description

• Ethnicity - Awadhi, North Indian
• Type of meal - Party, Lunch, Dinner

Ingredients

Koftas

• 250 g potatoes, boiled, peeled and mashed
• 1 cup spinach (palak), washed and chopped
• ½ cup methi (fenugreek), washed and chopped
• ½ cup coriander, washed and chopped
• salt to taste
• juice of 1 lime
• ½ cup corn flour or besan (gram flour)
• ¼ tsp red chilli powder
• oil for frying

Gravy

• 2 medium size onions, finely chopped
• 1 large tomato, puréed
• 1 cup plain non-fat yogurt (dahi)
• 1 cup milk
• ¼ cup cream
• ½ tsp turmeric
• 2 tsp coriander powder
• ½ tsp sugar
• salt to taste
• ¼ tsp garam masala powder
• 4 tbsp oil

Spice paste

• 12 almonds, soaked and peeled
• 3 tbsp poppy seeds
• 3 tbsp melon seeds
• 1 tsp each ginger-garlic paste
• 3 – 4 green chillies

Procedures

Koftas

1. Mix all the ingredients of koftas together and divide into equal portions and shape into long rolls, deep-fry till golden in colour.
2. Drain onto an absorbent paper and keep aside.

Gravy

1. Heat oil in a pan and fry chopped onions till golden brown.

Spice paste

1. Grind the spice paste ingredients to a paste.
2. Add the spice paste ingredients and stir-fry for few minutes.
3. Add turmeric powder, coriander powder,sugar and salt.
4. Stir-fry for few seconds.
5. Stir in tomato puree and cook on high heat, stirring continuously till oil begins to separate.
6. Now add yogurt, milk and cream and cook stirring continuously till oil begins to separate.
7. Add 1 cups of water and bring to boil.
8. Simmer and cook for 5 – 10 minutes or until desired consistency.
9. Just before eating, place the fried koftas in a serving dish and pour the hot gravy over and serve immediately garnished with garam masala powder and chopped coriander.