Kathal Kofta Curry | कटहल कोफता करी | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

You should definitely try this exclusive and delicious recipe for your next weekday dinner.

KATHAL KOFTA CURRY

Ingredients

Kofta
300 grams raw jackfruit (kathal), cut into 1 inch pieces and boiled
1 medium potato, boiled and peeled
½ inch ginger, finely chopped
1-2 green chillies, chopped
2 tsps garam masala powder
Salt to taste
2 tbsps raisins
2 tbsps freshly chopped corianderleaves
2 tbsps gram flour (besan)
½ lemon
Oil for deep frying
Curry
2 tbsps oil
1 large onion, finely chopped
1 tbsp ginger-garlic paste
2 cups fresh tomato puree
Salt to taste
2 tbsps Tata Sampann Paneer Masala
¼ cup yogurt
¼ tsp dried fenugreek leaves (kasuri methi) powder
1½ tbsps fresh cream + for drizzling
Micro greens for garnish

Method

1. In a large bowl, add jackfruit and mash potato directly into it. Add ginger, green chillies, garam masala powder, salt, raisins and chopped coriander. Add besan and squeeze lemon juice in it. Mix well.
2. For making koftas, take a small portion of the mixture and shape it into a ball. Set aside.
3. Heat sufficient oil in kadai, deep fry the prepared koftas till golden and crisp. Drain on an absorbent paper. Set aside.
4. For the gravy, heat oil in a deep pan. Add onion and mix well. Cook till golden brown, sautéing occasionally.
5. Add ginger-garlic paste, mix well and cook for 1-2 minutes. Add fresh tomato puree and mix. Cook till oil separates.
6. Add salt, Tata Sampann Paneer Masala, and mix. Add yogurt and mix well. Cook for 1-2 minutes.
7. Add 1 cup water and mix for 1-2 minutes. Cover and cook for 5-7 minutes.
8. Add the prepared koftas and mix. Add kasuri methi powder, fresh cream and mix. Take it off the heat.
9. Transfer into a serving plate, drizzle fresh cream and garnish with micro greens. Serve hot.

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Cuisine - Indian

Course - Main Course Vegetarian

Dish - Main Course Vegetarian