Spicy Kofta Kadhi ( Kadhi Recipe)
by Tarla Dalal
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Kadhi without curds? if you are surprised, go ahead and try this recipe. This unusual recipe is created with a blend of tamarind water and besan spiced with a freshly-made paste.
The koftas are also distinctive as they use a different combination of vegetables such as brinjals and cabbage.
Serve hot with Butter Naan or Parathas .
- Combine all the ingredients along with 1 tbsp of water in a bowl and mix well.
- Divide the mixture into 10 equal portions and shape each portion into a round ball.
- Heat the oil in a deep kadhai and deep-fry, a few koftas at a time, till they turn golden brown in colour from all the sides. Drain on absorbent paper and keep aside.
- Heat the ghee in a deep non-stick kadhai, add the cinnamon, cloves, cardamom and sauté on a medium flame for a few seconds.
- Add the prepared paste and sauté on a medium flame for 1 to 2 minutes.
- Add the chilli powder, besan and 4 tbsp of water and sauté on a medium flame for another 1 to 2 minutes.
- Add 4 cups of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
- Add the tamarind water and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Just before serving, bring the kadhi to boil, add the koftas to it, mix gently and cook on a medium flame for 1 to 2 minutes.
- Serve immediately garnished with fresh cream and coriander.
Nutrient values (Abbrv) per serving
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