May 24, 2024
Ingredients
- 1 Packet Govinda’s Kofta
- 2 large tomatoes, pureed
- 1/4 cup cashew nuts, soaked in warm water and blended to a paste
- 2-3 green chilies, slit
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/2 tsp red chili powder
- 1/2 tsp kasuri methi (dried fenugreek leaves), crushed
- 2-3 tbsp fresh cream (optional)
- 2 tbsp oil
- Salt to taste
- Fresh coriander leaves for garnishing
Instructions
- Heat oil in a deep-frying pan over medium heat. Fry the koftas in batches until they are golden brown and crispy. Remove them with a slotted spoon and place them on paper towels to drain excess oil. Set aside.
- Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
- Add the ginger-garlic paste and slit green chilies, and sauté for another minute until the raw smell disappears.
- Pour in the tomato puree and cook until the oil starts to separate from the masala.
- Add the turmeric powder, coriander powder, red chili powder, and salt. Cook for another 2-3 minutes.
- Stir in the cashew nut paste and cook for 4-5 minutes, stirring continuously to avoid sticking.
- Add a little water to adjust the consistency of the gravy as per your preference. Bring it to a gentle boil.
- Stir in the garam masala, kasuri methi, and fresh cream (if using). Cook for another 2-3 minutes.
- Add the fried koftas to the gravy just before serving and gently mix to coat them with the gravy.
- Garnish with fresh coriander leaves.
- Serve hot with naan, roti, or steamed rice.
- Enjoy your delicious Vegetarian Kofta with Gravy!
