Mushroom kofta in tomato gravy
by Devangi Raval
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Mushroom kofta in tomato gravy recipe - How to make Mushroom kofta in tomato gravy
Cooking Time: Total Time:
Finely chopped spinach
Finely chopped garlic
1 cup crushed cottage cheese
6-7 big tomatoes
3-4 sticks cinnamon
2 tsp garlic paste
2 tsp ginger paste 3 to 4 green chillies
1 tsp black peppercorns
1 cup of cashew nuts
1/2 tbsp wheat flour
1 tsp corn flour
1 tsp cumin seed powder
A pinch of cinnamon powder
1/2 cup of cream 1 tsp chilli powder
2 tbsp desi ghee
For the filling:
2 tsp ginger paste
1 cup white button mushrooms
8-10 finely chopped green chillies 1 tbsp lemon juice
2 tsp honey
Cooking oil salt to taste water as required
- Wash and chop spinach leaves. take oil in a pan, add garlic, spinach and salt.
- Remove and add paneer, corn flour, wheat flour and salt. mix it with spinach and make dough. flatten the dough and make small koftas.
- For the filling:
- Take oil in a pan, add ginger paste, green chillies, finely chopped white button mushrooms and salt. saute and remove from fire.
- Add lemon juice and honey and mix well.
- Now put the filling inside the koftas, seal the edges and fry them.
- For the tomato gravy:
- Chop the green chillies. cut the tomatoes into quarters.
- Take desi ghee in a pan, add cinnamon, garlic paste, ginger paste, black pepper corns, tomatoes and salt and saute.
- Now add water and leave it to simmer. once the puree is completely cooked, leave it to cool and extract the juice.
- Take oil in a pan, fry cashew nuts. mix them with cold water and grind them to make a soft paste.
- Heat desi ghee in a pan and add garlic paste and ginger paste. when garlic turns brown, add tomato puree, cashew paste and cumin seed powder.
- Stir and leave it to simmer.
- Now add cinnamon powder, cream and red chilli powder. stir well and add the koftas.
- Cook for some time and serve hot.
This recipe was contributed by Devangi Raval on 28 Mar 2008I am Devangi Raval, living in USA. I am married to my handsome husband who is always at the receivin...
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