The Bhojpuri Kitchen by Nigam Sahay Pallavi
Author:Nigam Sahay, Pallavi
Language: eng
Format: azw3
Publisher: Westland
Published: 2017-10-19T16:00:00+00:00
To fry the kofté
Put the oil in a deep frying pan on moderate heat.
Deep-fry the kofté in batches, till golden brown.
Drain and place on kitchen towels to absorb excess oil.
To temper
Put the oil in a wok over moderate heat.
Add the cumin seeds and let them crackle.
Add the bay leaf, red chillies and ginger-garlic paste and sauté for 1 minute.
To make the curry
Add the onion and sauté, till golden brown.
Sprinkle in the spice powders and mix well.
Add the tomatoes and sauté for 3-4 minutes, till the oil floats to the surface.
Pour in ½ cup of water. (You can adjust the quantity of water according to the desired consistency of curry.)
Simmer for 5-6 minutes and adjust the seasoning.
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