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Bread Kofta Curry Video by Tarla Dalal

Bread Kofta Curry Video by Tarla Dalal

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The bread koftas melt in your mouth while the flavour of the pumpkin curry lingers on your taste-buds, making you yearn for more...and more! this novel preparation is indeed a foolproof way to garner accolades from your friends and family. Serve immediately after adding the koftas.




Recipe Description for Bread Kofta Curry, Punjabi Kofta Sabzi

Preparation Time: 
Cooking Time: 
Makes 4 servings
Show me for servings


Ingredients


For The Bread Koftas
6 fresh bread slices
5 tbsp fresh curd (dahi)
2 tbsp plain flour (maida)
2 tbsp besan (bengal gram flour)
2 tbsp finely chopped coriander (dhania)
2 tsp finely chopped green chillies
a pinch of baking soda
salt to taste
oil for deep-frying

Other Ingredients For Bread Kofta Curry
1 cup bottle gourd (doodhi / lauki) cubes
3 tbsp oil
1/2 cup boiled and peeled baby potatoes , cut into halves vertically
1/2 cup grated onions
1/4 tsp turmeric powder (haldi)
2 tbsp coriander-cumin seeds (dhania-jeera) powder
2 tsp chilli powder
2 tbsp fresh curd (dahi)
3/4 cup fresh tomato pulp
salt to taste
1/2 cup boiled green peas

For The Garnish
1 tbsp finely chopped coriander (dhania)

Method

For the bread koftas
  1. Remove the crust from all the bread slices.
  2. Crumble the bread slices in a bowl, add the curds, plain flour, besan, coriander, green chillies, baking soda and salt and mix well.
  3. Divide the mixture into 20 equal portions and roll each portion into a small ball.
  4. Heat the oil in a kadhai and deep-fry, a few koftas at a time, till they are golden brown in colour from both all sides. Drain on absorbent paper and keep aside.

How to proceed
  1. Combine the bottle gourd with 1 cup of water in a deep non-stick kadhai and cook on a medium flame for 8 to 10 minutes or till the bottle gourd is soft, while stirring occasionally.
  2. Allow the mixture to cool completely and blend in a mixer to a smooth paste. Keep aside.
  3. Heat 2 tbsp oil in a deep non-stick kadhai, add the potatoes and sauté on a medium flame for 2 to 3 minutes or till they are light brown in colour. Drain and keep aside.
  4. In the same kadhai, heat the remaining 1 tbsp of oil, add the onions and sauté on a medium flame for 2 to 3 minutes or till they turn translucent.
  5. Add the turmeric powder, coriander-cumin seeds powder, chilli powder and 2 tbsp of water and sauté on a medium flame for 1 minute.
  6. Add the fresh curds and tomato pulp, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  7. Add the bottle gourd paste, ½ cup of water, salt, green peas and sautéed potatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  8. Just before serving, add the bread koftas, mix lightly and cook on a medium flame for 1 to 2 minutes.
  9. Serve the {span class="bold1"}bread kofta curry{/span} immediately garnished with coriander.
RECIPE SOURCE : Desi KhanaBuy this cookbook

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