Cowpea kofta curry-How to make-step by step photos

Cuisine Style: North India | Cooking Time: 25 minutes | To Serve: 4 | Type: Gravy | Take With: Roti,Chapati,Paratha,Naan,Rice

Ingredients For Koftas

• Cowpea sprouts -1 cup
• Garlic - 4 cloves
• Green chilli -1
• Ginger - 1 inch piece
• Rice flour -1 tbsp
• Hing - 1/2 tsp
• Kasoori methi - 1 tbsp
  Turmeric - 1/4 tsp
• Red chilli powder -1 tsp
• Dry mango powder -1/2 tsp
• Salt to taste
• Oil for Deep frying
  

Ingredients For roasting & grinding:-

• Onion -1
• Garlic - 3
• Ginger -1 inch piece
  Tomato - 5
• Cashews -1/4 cup or 6 to 7
• Water - 1/2 cup
• Oil - 2 tbsp
• Heat oil in a pan add all ingredients one by one, roast for 3 to 5 min
• Let it cool then gridn to fine puree
  

Ingredients For gravy

• Cumin seeds -1 tbsp
• Bay leaf -1
• Cinnamon - 1
• Cloves -1
• Onion - 1
• Green chilli -1
• Red chilli powder- 1 tsp
• Garam masala -1 tbsp
• Coriander powder -1 tbsp
• Roasted cumin powder -1 tsp
• Kasoori methi, coriander leaves - 1 tbsp
• Ghee- 1 tbsp
• Oil -1 tbsp
• Water as required
  

Method for making koftas

• In a mixie jar add all above kofta ingredients grind without water
• Divide the mixture into equal size balls
• Heat oil in a pan, drop koftas, deep fry until crisp and golden brown
• Drain on absorbent paper, keep it aside

Method for curry

• Heat oil, ghee in a pan add cumin, bay leaves, cloves, cinnamon fry for a min
• Add onion, green chilli saute until soft
• Add Ground tomato mixture & water mix well.
• Add Red chilli powder, Garam masala, Coriander powder, Roasted cumin powder mix well then boil for 5 min
• Add kofta boil
• Finally Add kasoori methi & coriander leaves cut off heat
• Serve hot with bastmathi rice or chapathi.

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