| Recipe Name:
Chana kofta kadhi |
| |
| |
| Category:
Gravy Varieties |
|
|
| Prep Time |
Cook Time |
Serves |
|
|
4 |
|
| |
|
|
| |
Ingredients: |
| For the kadhi |
|
|
| Fresh curds |
|
2 cups |
| Bengal gram flour |
|
1 tbsp |
| Green chilli, finely chopped |
|
|
| Grated ginger |
|
1 tsp |
| Grated ginger |
|
1 tsp |
| Cumin seeds |
|
½ tsp |
| Cinnamon |
|
1 stick |
| Asafoetida |
|
¼ tsp |
| Salt to taste |
|
|
|
|
|
| For the Chana kofta: |
|
|
|
|
|
| Chick peas, soaked overnight |
|
1/3 cup |
| Coriander, chopped |
|
½ cup |
| Methi leaves |
|
½ cup |
| Spinach, chopped |
|
¼ cup |
| Green chilli, chopped |
|
1 no. |
| Salt to taste |
|
|
| Oil |
|
½ tsp |
|
|
| |
Method: |
For the Kadhi
- Combine the curds, gram flour and 1 cup of water and whisk well. Keep aside.
- Pound the green chilli, ginger together in a mortar and pestle. Keep aside.
- Heat the oil in a pan and add the cumin seeds, cinnamon and asafetida.
- When the cumin seeds crackle, add the curds and gram flour mixture, prepared green chilli mixture and simmer for 5 – 10mins. Keep aside.
For the Chana koftas
- Drain the chick peas.
- Grind all the ingredients to a fine paste in a blender without using water.
- Divide the mixture into 20 equal portions and shape each portion into an even sized round. Keep aside.
How to proceed:
- Cook the chana koftas on a non-stick pan using a little oil till golden brown.
- Re-heat the kadhi and bring it to a boil.
- Drop the prepared chana koftas into the kadhi and let it simmer for 5 – 10 minutes. Remove from the flame and serve hot.
|
| |
|
| |
|
| |
Sign In
Sign Up
