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Mango kofta curry
Category : North Indian lunches, Mango
Servings : 4
Time Taken : 30-45 mins
Rating :
Method
- Peel all the mangoes and cut into very small pieces. Keep chilled.
- Grate the cottage cheese and mix with the cornflour.
- When it firms up, make into roundels and make a hollow in the centre.
- Mix a little cumin powder and saunf powder with the mangoes and use as stuffing for the kofta. Make the koftas a little oblong in shape.
- Heat oil and deep fry the koftas.
- Use the fried kofta oil and add the whole garam masala and the other masalas.
- Later, add the boiled onion paste and saute.
- After some time, when the onion paste gets cooked without colouring, add the cashew paste and salt and sauté for some more time.
- Add the curd in the end. Make sure the curd is not overcooked.
- Cut the koftas into two (length wise) and add to the gravy delicately. Serve hot.
- Garnish with thin strips of mango on top.
Ingredients:
2 mangoes
200 gms. cottage cheese
50 gms. cornflour
50 ml. vegetable oil
50 ml. ghee
2 mangoes
200 gms. cottage cheese
50 gms. cornflour
50 ml. vegetable oil
50 ml. ghee
For the gravy:
250 gms. cashew nut paste
2 gms. cumin powder
10 gms. shahi jeera (caraway seeds)
2 gms. saunf (fennel seeds) powder
2 gms. mace
5 gms. whole garam masala
150 ml. curd
100 gms. boiled onion paste
Salt to taste
RECIPES BY REHANA KHAMBATY
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