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This Jamoon Kofta curry has kofta made using instant Gulab Jamoon mix and vegetables. The kofta are served in a rich onion and tomato based gravy. This curry can be served with roti, phulka, chapati and naan.
Ingredients:
For Gravy:
Tomato Puree – 1 cup
Onions – 3
Garlic Cloves – 4
Cashew nuts – 2 tbsps
Red Chilli Powder – 1 tbsp
Coriander Powder – 1 tsp
Cumin Powder – 3/4 tsp
Sugar – 1 tsp
Salt to taste
Fresh Cream – 3 tbsps
Oil – 2 tbsps
For Koftas:
Jamoon Mix – 1 cup
Carrot, grated – 1/4 cup
Onion, chopped – 1/4 cup
Coriander Leaves, chopped – 1/4 cup
Cashew nuts, chopped – 3 tbsps
Red Chilli Powder – 1/2 tsp
Salt to taste
Oil for deep frying
For Garnishing:
Coriander Leaves
Method:
- Mix all the ingredients for koftas, except oil, with very little water to make a soft dough. The dough should be pliable and not sticky. Set it aside for 5 minutes.
- Take small portion of this dough and make small lemon sized ball and press it between your palms sligthly. The size of this kofta will increase when deep fried.
- Repeat the same for the remaining dough.
- Heat oil and deep fry these koftas on medium flame until golden brown. Keep aside.
- Blend onions, garlic cloves, cashewnuts, red chilli powder, coriander powder, cumin powder into a fine paste.
- Heat oil in a pan and saute the onion paste until brown.
- Add sugar and salt. Mix well.
- Now add tomato puree. Let the gravy boil for 2 mins.
- Pour the fresh cream into the gravy. Boil on low flame for 2 more minutes.
- Adjust the consistency of the gravy such that it is not very thick.
- Just before serving, place the koftas in a serving bowl, and pour the gravy over the koftas. Let it set for 2-3mins.
- Garnish with coriander leaves.
- Serve hot.
