Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Dish 3LayeredSahiKoftaCurry

3LayeredSahiKoftaCurry

Name: How to cook 3LayeredSahiKoftaCurry - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Dr.Madhumita Mishra

3LayeredSahiKoftaCurry

#GA4 #week10 #kofta(key word)

Ingredient

Food ration :

4 servings

Cooking time :

Preparation 30 mins

3 tbsp

besan

1 tsp

refined oil

1/2 tsp

kalonji

1/2 tsp

ajwain

1/4 tsp

cumin powder

1/4 tsp

salt

large beet-root grated

large boiled potato

1/3 tsp

zeera powder

1/4 tsp

methi powder

2 tbsp

green peas frozen/fresh

small bowl chopped coriander leaves

1/3 tsp

dried ginger (sounth) powder

2 tbsp

grated cheese

2 tbsp

mawa (khoya) powder

3 tsp

kaju powder

2 tsp

poppy seeds powder

2 tsp

coriander powder

1 tsp

dry ginger powder

2 tsp

kasoori methi

1/4 tsp

turmeric powder

small tomatoes chopped

1 tsp

Kashmiri mirch powder for colour of the gravy

1/2 tsp

garam masala powder

and 1/2 tbsp cooking oil (preferably refined oil)

1/3 tsp

cumin seeds

to taste

Salt

2 tbsp

Fresh cream

Cooking instructions

* Step 1

To prepare Layer 1 mix all ingredients properly and rub with palms.

* Step 2

Add water little by little to make a soft dough and set aside.

* Step 3

To prepare Layer 2 mash the boiled potato first to a fine dough and then mix all the ingredients properly. Keep aside.

* Step 4

For the third layer take all ingredients in a mixer jar, put a little water as required. Grind and make a semi-dough like paste.

* Step 5

To make the centre of the kofta mix the three ingredients and leave it as such.

* Step 6

For making outer layer take besan dough and make 5 balls.

* Step 7

Put oil on your palm and on the plate where you will keep the rolled dough.

* Step 8

Roll each ball to small poori and keep on the greased plate.

* Step 9

Take small balls of beet-root dough and place on the besan poori and press leaving 1/2 inches from outer cover of besan poori.

* Step 10

Likewise make the third layer of green peas and coriander leaves of the kofta.

* Step 11

Lastly at the centre place the mixture of cheese, mawa and kaju powder.

* Step 12

Bring the outer sides of layers inwards and carefully make balls of koftas and slightly press them (as shown in photo).

* Step 13

Keep the kofta balls on a greased plate.

* Step 14

Soak all the ingredients of gravy masala with some water for 10 minutes. Grind to a fine paste.

* Step 15

In a large wok take sufficient water with 1 tsp of oil and bring to boil. Add the prepared kofta balls to the boiling water carefully.

* Step 16

When the koftas start floating on water, take out and keep them on a plate.

* Step 17

Keep the water not discarding. Take the same wok with 1/2 tbsp cooking oil.. heat and fry both the sides of koftas. So koftas are ready to be cooked in the gravy.

* Step 18

In the same wok take 1 tbsp cooking oil, heat. Add Panch phootan,let it crackle.

* Step 19

Add the ground gravy paste masala, cooking continuously with a spatula in low medium flame. Cook till the oil separates form masala with a beautiful colour and aroma.

* Step 20

Now add fresh cream and mix with masala,cook for a minute in low medium flame add the water kept and adjust the gravy consistency according to your choice.