Kofthas - Are generally drenched in pulp of tomato puree and onion paste or in turn in yogurt.
Lots of Badam/Almonds where dumped inside my refrigerator I decided why not try a gravy dish which would obviously be rich, creamy and tasty :)
1. Boil water and soak the almonds for half hour.
2. Drain water and remove the skin off from the almonds.
3. Grind them adding some water to fine smooth paste.
4. Meanwhile, finely chop carrot,de-skinned potatoes,beans,onions and slit green chilly.
5. Steam them and mash them when they are done.
6. Add in the red chilly powder,turmeric,salt-1/2 tbs, aamchoor powder,gram flour,rice flour.
7. Knead them into a tight dough. If, required sprinkle water.
8. Make small medium sized balls and rest them aside.
9. Heat oil in a deep fry pan for frying the vegetable balls.
10. Once oil is hot drop in slowly the balls and fry them till they turn golden brown.
11. Transfer them on to a absorbent paper.
12. In another pan add in oil. Once it turns hot add in cloves,cinnamon,sauf.
13. Do not burn them add in the onions and slit green chilly.
14. Fry onion till they turn golden brown.
15. Meanwhile grind the ginger and garlic into fine paste.
16. Once the onions turn golden brown add in the garlic ginger paste.
17. Saute them till the raw smell fades away.
18. Now add in the boiled green peas to it.
19. Lower the flame. Add some more water to almond paste.
20. Pour them on to the onion peas mixture.
21. Add in required salt,oregano(In order to give a Italian touch) and chilly flakes.
22. Drop the vegetable kofthas into the badam mixture.
23. Drench the kofthas into the almond gravy.
24. You can add more water if you want to make it a thin gravy.
23. As i made it as a thick dry one i avoided water a bit.
24. Add in kasoori methi at last and mix well.
Serve rich,tasty,less spicy hot Koftha Badami with phulkas, chappatis, butter nan.
The gravy version would be suitable for jeera rice.
Lots of Badam/Almonds where dumped inside my refrigerator I decided why not try a gravy dish which would obviously be rich, creamy and tasty :)
- 150 gms - Badam/ Almonds
- 1 - Medium size carrot
- 6 to 7 - French beans
- 2 - Medium sized potatoes
- 2 - Medium sized onions
- 2 - Green chilly
- 50 gms - Fresh green peas
- 2 tbs - Chilly flakes
- 1/4 tbs - Dry oregano
- 1 tbs - Kashmiri chilly powder
- 1/4 tbs - Turmeric powder
- 1/4 tbs - Aamchoor or dry mango powder
- 2 tbs - Gram flour/besan/kadala mav
- 1 tbs - Rice flour/chawal ka atta/arici mav
- 1/2 tbs - Saunf
- 1 inch - Cinnamon/dalchini/pattai
- 2 - Cloves
- 2 tbs - Dry kasoori methi / fenugreek leaves/vendhaya elai
- 1/2 inch - Ginger
- 3 pods - Garlic
- 1 tbs - Garam masala powder
- 200 gms - Oil to deep fry
- 4 tbs - Oil to make gravy
- 500 ml - Water
- Salt to taste
1. Boil water and soak the almonds for half hour.
2. Drain water and remove the skin off from the almonds.
3. Grind them adding some water to fine smooth paste.
4. Meanwhile, finely chop carrot,de-skinned potatoes,beans,onions and slit green chilly.
5. Steam them and mash them when they are done.
6. Add in the red chilly powder,turmeric,salt-1/2 tbs, aamchoor powder,gram flour,rice flour.
7. Knead them into a tight dough. If, required sprinkle water.
8. Make small medium sized balls and rest them aside.
9. Heat oil in a deep fry pan for frying the vegetable balls.
10. Once oil is hot drop in slowly the balls and fry them till they turn golden brown.
11. Transfer them on to a absorbent paper.
12. In another pan add in oil. Once it turns hot add in cloves,cinnamon,sauf.
13. Do not burn them add in the onions and slit green chilly.
14. Fry onion till they turn golden brown.
15. Meanwhile grind the ginger and garlic into fine paste.
16. Once the onions turn golden brown add in the garlic ginger paste.
17. Saute them till the raw smell fades away.
18. Now add in the boiled green peas to it.
19. Lower the flame. Add some more water to almond paste.
20. Pour them on to the onion peas mixture.
21. Add in required salt,oregano(In order to give a Italian touch) and chilly flakes.
22. Drop the vegetable kofthas into the badam mixture.
23. Drench the kofthas into the almond gravy.
24. You can add more water if you want to make it a thin gravy.
23. As i made it as a thick dry one i avoided water a bit.
24. Add in kasoori methi at last and mix well.
Serve rich,tasty,less spicy hot Koftha Badami with phulkas, chappatis, butter nan.
The gravy version would be suitable for jeera rice.
