MALAY KOFTA/CREAM DUMPLINGS CURRY

DESCRIPTION:

It is tasty with Roti/Chapathi and Fried Rice

INGREDIENTS:
5-Potatoes
1/4 cup-Grated Cabbage
1-Carrot
3-Green chilies
3-Bread slices
To taste-Salt
1/2 tsp-Garam Masala
1 cup-Maida
1/2 cup- Gram flour
For frying-Oil

For Gravy:

3 tsp-Oil
4-Onions
6-Tomatoes
1 tsp-Cashew nuts powder
1 tsp-Yogurt
1 tsp-Mustard seeds
1 tsp-Ginger-garlic paste
1 tsp-Cumin seeds powder
1 tsp-Cashew nuts powder
1 tsp-Red chilli powder
1/2 tsp-Garam Masala
1/4 tsp-Turmeric powder
1/4 cup-Fresh cream
1/2 bunch-Coriander leaves

PROCEDURE:
1. Clean and chop potatoes, cabbage, carrot and boil them. Strain water and keep both water and vegetables aside.
2. Take mashed vegetables, bread slices, garam masala, 2 green chilli slices, salt, maida into a bowl. Mix them well.
3. Heat oil in a pan. Meanwhile, make the above mix into lemon shaped balls.
4. Deep fry these dumplings by rolling them in gram flour. Keep these dumplings aside.
5. Now, we will make gravy for these dumplings.
6. Grind tomatoes into paste. Chop onion into small slices.
7. Heat oil in another pan. Add mustard seeds, onion slices, green chilli slices, red chilli powder. Mix the curry.
8. After 5 min add tomato paste, cashew nuts powder, garam masala, cumin seeds powder, ginger-garlic paste, tumeric powder and mix it. Leave it for 5 min.
9. Now add yogurt, cream. After few min, put off the flame.
10. Take this curry into another bowl. Add dumpling just before serving.
11. Garnish it with coriander leaves.
12. Serve it with roti, naan, pulka.

SUGGESTIONS:

  •  Corn flour can be used in place of gram flour.
  •  Don't add dumplings so soon as they be soaked. Just add them before you serve.
  •  Some cream can be used to keep in middle of the dumplings before frying.