Laknavi Kofta Curry


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Lots of greens make this an unusual kofta curry.

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Preparation Time: 
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Serves 6.
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For the koftas
4 boiled potatoes
3/4 cup chopped spinach (palak)
3/4 cup finely chopped corriander (dhania)
3/4 cup finely chopped fenugreek leaves
2 tbsp cornflour
1 tsp ginger-green chilli paste
1 tsp garam masala
1 tsp lemon juice
salt to taste
oil for deep-frying

For the gravy
2 onions, grated
3/4 cup fresh curds (dahi)
3/4 cup milk
2 tbsp fresh cream
1/2 tsp turmeric powder (haldi)
1/2 tsp sugar
4 tbsp ghee
salt to taste

Grind into a ginger-garlic paste (for the gravy)
6 cloves of garlic (lehsun)
25 mm. piece ginger (adrak)

Grind into a cashewnut paste (for the gravy)
2 tbsp cashewnuts (kaju)
2 tbsp poppy seeds (khus-khus)
1 onion, chopped
10 green chillies

For garnishing
2 tbsp chopped coriander (dhania)


    For the koftas

    1. Mash the potatoes very well.
    2. Add the remaining ingredients (other than oil) and mix well.
    3. Shape into cylindrical shaped koftas.
    4. Deep fry in oil.

    For the gravy

    1. Heat the ghee and fry the onions until golden.
    2. Add the ginger-garlic paste and fry again for a while.
    3. Add the cashewnut paste and fry again for a while.
    4. Add the curds, milk, cream, turmeric powder, sugar and salt.

    How to serve

    1. Just before serving, add the koftas to the hot gravy and sprinkle coriander on top.
    2. Serve hot.
    2 reviews received for Laknavi Kofta Curry

    The most Helpful Favourable review

     Reviewed By
    Foodie #522195June 24, 2011

    This is an excellent reciepe.Tried it and it came out very well.
    1 of 1 members found this review helpful

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    Helpful reviews for this recipe
    Reviewed June 24, 2011by Foodie #522195

    This is an excellent reciepe.Tried it and it came out very well.

    Was this review helpful?   

    1 of 1 members found this review helpful
    Report this Reported by 1 member
    Reviewed June 26, 2011by Foodie#392535


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