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Kamal kakdi kofta curry
Kamal kakdi kofta curry

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We hope you got insight from reading it, now let’s go back to kamal kakdi kofta curry recipe. To make kamal kakdi kofta curry you need 22 ingredients and 8 steps. Here is how you do it.

The ingredients needed to make Kamal kakdi kofta curry:
  1. Use 200 gram to make kofta: kamal kakdi or lotus stem
  2. Get 1.5 cup water for pressure cooking kamal kakdi
  3. You need 2 tablespoon water for grinding kamal kakdi
  4. Provide 1 cup besan (gram flour)
  5. Take 1 green chilli , chopped
  6. Get 1/2 teaspoon cumin seeds (jeera)
  7. Provide ¼ teaspoon red chilli powder
  8. You need 1/4 teaspoon garam masala powder
  9. Provide ¼ teaspoon coriander powder
  10. Take as required salt
  11. Take 1 pinch asafoetida (hing)
  12. Provide as required oil for deep frying
  13. Take 235 gram to make kamal kakdi kofta gravy: tomatoes
  14. You need 120 gram onions OR 1 large onion
  15. Prepare 9 gram garlic
  16. Prepare as needed enough water for blanching onion, tomatoes and garlic
  17. Use 4 tablespoon oil
  18. You need ¼ teaspoon turmeric powder (haldi)
  19. Use 1/2 teaspoon red chilli powder (lal mirch powder)
  20. Provide 1 pinch asafoetida (hing) salt as required
  21. Provide 1/4 teaspoon garam masala powder
  22. Get 2 tablespoon milk or cream
Steps to make Kamal kakdi kofta curry:
  1. Take the boiled and cooled kamal kakdi slices in a grinder or blender jar.Add 2 tablespoon water and grind to a smooth paste.
  2. Take the kamal kakdi paste in a mixing bowl. - - add 1 cup besan (gram flour), 1 green chilli (chopped), ½ teaspoon cumin seeds, ¼ teaspoon red chilli powder, ¼ teaspoon garam masala powder, ¼ teaspoon coriander powder, salt as required and 1 pinch of asafoetida (hing).
  3. Mix very well. the batter has to be thick. - - frying kamal kakdi kofta: - - heat oil for deep frying in a kadai. - - take spoonful of the batter and add in hot oil. the oil has to be medium hot.
  4. When one side is light golden and crisp, then turn over and fry the second side on medium flame. - - fry them till they are crisp and golden. then with a slotted spoon remove the fried koftas. - - place them on kitchen paper towels. this way fry all the koftas. keep them aside.
  5. Making kamal kakdi kofta gravy: - - in a bowl take enough hot boiling water. place tomatoes, onions and garlic cloves in the hot water.  - - cover and keep aside for 15 to 20 minutes. - - after 15 to 20 minutes, drain all the water. chop the tomatoes, onions and garlic roughly and add them in a mixer or blender jar.
  6. Grind or blend to a smooth paste. - - heat 4 tablespoons oil in a pan or kadai. keep the flame to a low and then add the tomato-onion-garlic paste. mix very well. - - the paste splutters a lot, so cover the pan with a lid keeping some open space at one side. - - when the paste stops spluttering, then remove the lid and continue to saute the masala stirring often.
  7. Saute till you see oil releasing from the sides. - - then add ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder and 1 pinch of asafoetida (hing). - - next add salt as per taste. mix very well and saute for a minute. - - then add 2.5 cups water or add as required. these koftas absorb the gravy so keep the gravy on thinner side.
  8. Mix again very well. simmer on a low to medium flame. - - overall simmer kamal kakdi kofta gravy for 12 to 14 minutes or till you see some specks of oil floating on top. - - Add the koftas to the gravy just before serving.

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