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Afghani Kofta Curry

Ingredients For Making Koftas

1. Cut cauliflower into big flowerets.
2. Wash well and soak in salted water for half an hour.
3. Wash again and steam in pressure cooker with cut ginger, without adding any water.
4. Allow to Cool and mash it.
5. Mix bread-crumbs, garam masala powder finely cut chillies and salt to that.
6. Make small balls with a small piece of paneer inside.
7. Ajwain can be added to the mashed cauliflower.
8. Mix corn flour in milk to form a paste.
9. Dip these balls in it and coat with bread crumbs and deep fry till golden brown.

1. Cut onions into long thin pieces. Grind ginger, garlic to paste.
2. Heat ghee in a pan add cinnamon and bay leaf then put onions and fry till light brown.
3. Mix ginger garlic paste and fry for 2 more minutes.
4. Add Dhania powder, chilly powder, garam masala and ½ cup of beaten curds.
5. Fry till ghee separates from it.
6. Blanch tomatoes in hot water, peel the skin and chop finely.
7. Add cut tomatoes and continue to fry till the gravy becomes pulpy.
8. Pour enough water, salt and boil for 5 to 8 minutes.
9. When gravy is thick remove from fire.
10. Keep the fried koftas separately.
11. While serving arrange koftas in serving dish.
12. Pour hot gravy on top, sprinkle cut coriander leaves and dot with fresh cream.