The Essential Delhi Cookbook by Priti Narain

Author:Priti Narain [Narain, Priti]
Language: eng
Format: epub
ISBN: 9789351181149
Publisher: Penguin Books Ltd
Published: 2000-10-14T04:00:00+00:00

GHIA KE KOFTE

Marrow Kofta

Serves: 6-8

Kofta:

1 kg marrow

2 tbsp gram flour (besan)

1 inch piece ginger, finely chopped

2-3 green chillies, finely chopped

2 tbsp chopped fresh coriander

250 gm (1¼ cups) ghee for frying

Gravy:

1 inch piece ginger

10 cloves garlic

1 tbsp coriander seeds

½ tsp cumin seeds

4 tbsp ghee

3 medium onions, grated

4 medium tomatoes, skinned and chopped

1½ tsp salt

100 gm (scant 1 cup) curd, whipped

Garnish:

2 tbsp chopped fresh coriander

Kofta: Peel marrow and grate. Mix in gram flour, ginger, coriander and chillies. Form into walnut sized balls.

Heat 250 gms ghee in a kadhai or deep frying pan and fry koftas till golden. Keep aside.

Gravy: Grind together ginger, garlic, coriander and cumin. Keep aside.

Heat 4 tbsp ghee in a pan and fry grated onions till golden. Stir in ground masala paste. Cook and stir 5 minutes, adding 1-2 tsp water from time to time. Add tomatoes and cook for a further 5-7 minutes till mixture is paste-like and ghee separates. Add salt and curd. Pour in 300 ml water. Simmer for 15 minutes.

Just before serving add koftas to gravy and simmer on low heat for 5-10 minutes. Sprinkle with fresh coriander and serve.

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