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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Did you know that figs have been around for thouands of years and have symbolic and spiritual significance in many ancient and modern cultures? Well, I truly hope you'll enjoy these koftas from the Weekend magazine. Ingredients:
2 -3 tablespoons ghee or 2 -3 tablespoons oil |
1 teaspoon garam masala |
2 tablespoons fresh coriander leaves, finely chopped (to garnish) |
1/2 cup cream |
500 g potatoes, boiled and mashed |
20 dried figs, chopped |
4 tablespoons cornflour |
3 green chilies, finely chopped |
salt |
red chili powder |
2 tablespoons fresh coriander leaves, finely chopped |
oil, to fry |
4 medium onions, washed,peeled and chopped |
2 cloves garlic |
1 tablespoon poppy seed, roasted |
2 dried red chilies |
1 tablespoon coriander seed, roasted |
3 tomatoes, washed,peeled and chopped |
1 teaspoon dried kasuri methi |
salt |
1 inch ginger |
Directions:
1. To prepare the koftas, add salt, chilli powder, green chillies, chopped corriander leaves and cornflour to the mashed potatoes in a mixing bowl.
2. Knead to a smooth dough.
3. Divide the dough into 20 equal parts.
4. Take 1 part at a time.
5. Flatten it on your palm.
6. Place the fig over it.
7. Roll the kofta with wet hands into a ball.
8. Make all koftas in the same way.
9. Heat oil in a wok.
10. Dep fry the koftas till golden in colour.
11. Drain excess oil on clean paper kitchen napkins.
12. Now prepare the gravy.
13. Heat ghee or oil in a heavy bottomed pan.
14. Add the ground paste.
15. Fry until the ghee or oil separates and floats on top.
16. Add a little warm water if the gravy is too thick.
17. Just before serving, add the koftas and garam masala powder.
18. Simmer on low flame for 3 minutes.
19. Remove from heat.
20. Add the cream.
21. Stir gently.
22. Garnish with chopped corriander leaves and serve hot.
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