Kofta Curry
It is an exotic gravy-based dish enriched with the goodness of vegetable, low fat spiced gravy and baked koftas.
Ingredients:
- Lauki grated 2 cups
- Bengal gram flour 1 tbsp.
- Green chilies, finely chopped 1 tsp.
- Ginger garlic paste 1 tsp.
- Garam masala ½ tsp.
For Curry:
- Tomatoes Blanched, medium 2
- Onion grated 1 cup
- Oil 1tsp.
- Ginger chopped ½ tsp.
- Green chili 1 in no
- Jeera ½tsp
- Dhaniya Powder ½ tsp.
- Garlic chopped 1 tsp.
- Haldi ½ tsp.
- Red Chili Powder ½ tsp.
- Corn flour powder 1 tsp.
- Low fat milk 2 tbsp.
- Portions – 1 cup
- Serving Size – 3
Nutrients
- Calories: 126 Kcal
- Proteins :2.7 gm
- Sodium: 68.4 mg
- Potassium:168 mg
- Phosphorus: 71 mg
Procedure:
For Kofta:
- Squeeze the water out of grated lauki and mix all the ingredients for making kofta.
- Mix well and divide the mix into 8 equal round balls.
- Bake the balls in an oven or you can use appam patram to roast the kofta.
- Roast the kofta till they are crispy and golden brown in colour.
- Keep aside.
For Curry:
- Blend onion, tomatoes, ginger, garlic and green chili in smooth paste.
- Heat oil in a non-stick frying pan. Add jeera and let it crackle.
- Add the blended paste and cook till oil start to leave from the sides.
- Do stir in between and make sure that it is not sticking to the bottom of the pan.
- Add turmeric powder, red chili powder, dhaniya powder and dash of salt.
- Mix it well and cook it for a minute.
- Add water to make it to the desired gravy consistency.
- Add paste of corn flour and milk to the gravy to give it a creamy texture.
- Immediately stir it well till everything is mixed. Now crank the heat to medium again and bring it to a boil.
- Add garam masala and kasoori methi. Mix it well.
- Add koftas and serve hot