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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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It got that creamy taste and not spicy at all . Smells awesome and goes well with roti . Ingredients:
4 tbsp heavy cream |
1/2 c low fat evaporated milk |
for kofta |
2 potatoes , peeled , cubed , boiled and mashed |
1 chicken breast , skinned , deboned and minced in a blender |
2 tbsp corriander leaves , chopped finely |
1 tbsp all purpose flour |
1 tbsp gram flour |
1 tsp chilli pwd |
2 tsp corriander pwd |
1/2 tsp meat pwd and corn flour |
pinch of salt and tumeric |
gravy |
1 onion , sliced |
2 tomatoes , sliced |
handful of cashewnuts |
2 tbsp grated coconut |
1 inch ginger and 4 cloves garlic , sliced |
cinnamon 1 inch , 2 cloves , 1/4 tsp cumon seed , 1/2 tsp fennel seeds |
meat pwd 1/2 tsp |
salt to tatse |
Directions:
1. Kofta :
2. Mash everything and roll into 16 balls .
3. Deep fry and set aside .
4. Gravy :
5. In 2 tbsp olive oil , roast everything .
6. Cool it completely and blend it in a blender to make paste .
7. .........................................................................................
8. Heat 2 tbsp olive oil .
9. Add the Paste , fry 3 mins .
10. Add the milk and 1/2 C water .
11. Add the koftas and let it boil .
12. Drizzle the cream on top .
13. serve HOT .
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