AJWAIN KOFTA RECIPE

Ajwain Kofta Recipe:

Ajwain kofta recipe vegetarian, delicious and creamy navratri special is a gravy recipe. Cooked in fresh tomatoes with flavor of ajwain and rock salt (sendha namak). This Ajwain kofta recipe or paneer curry is prepared during the fasting season. Ajwain kofta recipe can be made with grated bottle guard and is called lauki ke kofta recipe or lauki kofta recipe or simply kofta curry. Nargisi kofta and navratan kofta curry are other variations.

Ajwain kofta recipe
Ajwain kofta recipe

 

Ingredients:
For kofta balls
1 cup cottage cheese, crushed
2 tablespoon khoya or milk powder
1 small potato, boiled
4 tablespoon singhare ka atta (water chestnut flour)
sendha namak (rock salt) to taste
Oil to fry

For gravy:
4 medium tomato
2 tablespoon gram flour (besan)
1 teaspoon ajwain (caraway seed)
1 teaspoon red chilli powder
sendha namak (salt) to taste
1 teaspoon oil
For garnish
2 springs of coriander, chopped, to garnish
1 tablespoon fresh cream

Method:
Prepare Kofta balls:
1.Put all ingredients (expect oil) in a bowl and mash them together.
2.Make small balls and fry in oil on medium flame.
3. Remove extra oil from Kofta balls by using kitchen paper towel.
4. Keep aside.

Prepare Kofta balls:
1.Put all ingredients (expect oil) in a bowl and mash them together.
2.Make small balls and fry in oil on medium flame.
3. Remove extra oil from Kofta balls by using kitchen paper towel.
4. Keep aside.

Prepare gravy:
1.Put tomatoes in a pan, submerge with water and boil them for about 10 minutes.
2. Remove the skin and grind the tomatoes. Stain and make puree.
3.In a pan heat oil and add ajwain and gram flour. Sauté for 2-3 minutes.
4. Mix chilli, salt and tomato puree and cook for 3-4 minutes.

Garnish
4.Add gravy to the serving plate.
2.Arrange Kofta balls in gravy.
3. Garnish with fresh cream and coriander.
4. Serve hot.

Recipe Servings:  2
Prep Time:  10 mins
Cook Time:  20 mins
Difficulty Level:  Medium

About Ajwain Kofta Recipe:

A vegetarian, delicious and creamy navratri special is a gravy recipe. Cooked in fresh tomatoes with flavor of ajwain and rock salt (sendha namak), this paneer curry is prepared during the fasting season.

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