Ghia Kofta Curry Recipe (Punjabi Recipes)
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Tarla Dalal
• 15 July, 2013
Table of Content
Kofta are an all-time favourite among punjabis and the dish owes its worldwide fame to them. Kofta is a versatile dish, with many variations; almost any vegetable can be transformed into a kofta dish. The most popular among these is the malai kofta. Kofta can be steamed, deep fried, or baked. Try whichever way suits you best. Ghia and papita kofta are authentically punjabi and not too well-known outside of the state. Try this recipe, straight from the kitchens of punjab. . .
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
20 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
35 Mins
Makes
4 servings
Ingredients
For The Ghia Koftas
- 1 cup grated bottle gourd (doodhi / lauki)
- 3/4 cup boiled and boiled and mashed potatoes
- 1 tsp dried mango powder (amchur)
- 1/2 tsp turmeric powder (haldi)
- 1 tsp chilli powder
- 1 tsp garam masala
- 1 tbsp cornflour
- salt to taste
- oil for deep-frying
For The Gravy
- 3 tbsp oil
- 2 tbsp broken cashew nut (kaju)
- 1/2 tsp cumin seeds (jeera)
- 1 cup chopped onion
- 1/2 tsp chopped garlic (lehsun)
- 1/2 tsp chopped ginger (adrak)
- 1 tsp thinly sliced green chillies
- 1/2 tsp coriander (dhania) powder
- 1/2 tsp chilli powder
- 1/2 tsp turmeric powder (haldi)
- 1 1/2 cups chopped tomato
- 1/4 tsp garam masala
- 2 tbsp cream
- salt to taste
Other Ingredients
- 2 tbsp chopped coriander (dhania) for the garnish
Method
For the ghia koftas
- Squeeze the bottle gourd till all the water drains out.
- Add all the remaining ingredients, mix well and divide into 8 equal sized oval shaped koftas.
- Heat the oil in a kadai and deep-fry the koftas in it till they are golden brown.
- Drain on absorbent paper and keep aside.
- Heat the oil in pan, add the cashewnuts and sauté till they turn golden brown.
- Remove the cashewnuts, drain out the oil and blend them to a smooth paste. Keep aside.
- Heat the remaining oil in the same pan and add the cumin seeds.
- When they crackle, add the onions and sauté till they turn translucent.
- Add the garlic, ginger and green chillies and sauté for another minute.
- Add the coriander powder, chilli powder, turmeric powder and tomatoes and 1 1/2 cups of water and cook till the oil separates from the gravy.
- Add the prepared browned cashewnut paste, punjabi garam masala, cream and salt and bring to boil.
- Add the koftas to the gravy and simmer for a few minutes.
- Serve hot garnished with coriander.
Ghia Kofta Curry recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 209 Calories |
| Protein | 2.7 g |
| Carbohydrates | 14.4 g |
| Fiber | 2.5 g |
| Fat | 15.8 g |
| Cholesterol | 0 mg |
| Sodium | 15 mg |
Click here to view Calories for Ghia Kofta Curry
The Nutrient info is complete
