Laknavi Kofta Curry
by Tarla Dalal
Lots of greens make this an unusual kofta curry.
Laknavi Kofta Curry recipe - How to make Laknavi Kofta Curry
Preparation Time: Cooking Time: Total Time:
Serves 6.
For the koftas
4 boiled potatoes
3/4 cup chopped spinach (palak)
3/4 cup finely chopped corriander (dhania)
3/4 cup finely chopped fenugreek leaves
2 tbsp cornflour
1 tsp ginger-green chilli paste
1 tsp garam masala
1 tsp lemon juice
salt to taste
oil for deep-frying
For the gravy
2 onions, grated
3/4 cup fresh curds (dahi)
3/4 cup milk
2 tbsp fresh cream
1/2 tsp turmeric powder (haldi)
1/2 tsp sugar
4 tbsp ghee
salt to taste
Grind into a ginger-garlic paste (for the gravy)
6 cloves of garlic (lehsun)
25 mm. piece ginger (adrak)
Grind into a cashewnut paste (for the gravy)
2 tbsp cashewnuts (kaju)
2 tbsp poppy seeds (khus-khus)
1 onion, chopped
10 green chillies
For garnishing
2 tbsp chopped coriander (dhania)
Method
For the koftas
For the gravy
How to serve
- Method
For the koftas
- For the koftas
- Mash the potatoes very well.
- Add the remaining ingredients (other than oil) and mix well.
- Shape into cylindrical shaped koftas.
- Deep fry in oil.
For the gravy
- For the gravy
- Heat the ghee and fry the onions until golden.
- Add the ginger-garlic paste and fry again for a while.
- Add the cashewnut paste and fry again for a while.
- Add the curds, milk, cream, turmeric powder, sugar and salt.
How to serve
- How to serve
- Just before serving, add the koftas to the hot gravy and sprinkle coriander on top.
- Serve hot.
Nutrient values per serving
Energy | 301 cal |
Protein | 4.9 g |
Carbohydrates | 22.6 g |
Fiber | 2.2 g |
Fat | 20.1 g |
Cholesterol | 0 mg |
Vitamin A | 1021.8 mcg |
Vitamin B1 | 0.2 mg |
Vitamin B2 | 0.1 mg |
Vitamin B3 | 1.4 mg |
Vitamin C | 21.4 mg |
Folic Acid | 35.1 mcg |
Calcium | 165.4 mg |
Iron | 1.3 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 27.5 mg |
Potassium | 255.3 mg |
Zinc | 0.7 mg |
Outbrain
This is an excellent reciepe.Tried it and it came out very well.