Jamun Kofta Curry

Ingredients

• • Spring onions - 1 bunch
• • Capsicums - 2
• • Double bean seeds (fresh) - ½ cup
• • Oil (for frying) - as required
• • Tomatoes - 4
• • Sugar - 1 teaspoon
• • Salt - as required
• • Cream (fresh, for topping) - 1 tablespoon

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Ingredients For Making Koftas

• • Instant gulab jamun mix powder - ½ cup
• • Fine rawa - 1 tablespoon
• • Maida - 1 tablespoon
• • Cheese (grated) - 1 tablespoon
• • Spring onions (finely chopped) - 2 tablespoons
• • Salt - as required
• • Chilly powder - ½ teaspoon

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Ingredients For Grinding Together To A Paste

• • Onions peeleds (small) - 10
• • Garlic - 6 flakes
• • Ginger - ½ inch piece
• • Red chilly powder - ½ teaspoon
• • Dhania powder - 1 ½ teaspoons
• • Jeera powder - ½ teaspoon
• • Curry leaves - 1 tablespoon

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Method

• 1. Separate onions from the bunch and cut into two.
• 2. Chop spring onion tops finely .
• 3. Dice capsicums into one inch squares.
• 4. Blanch tomatoes in hot water, remove skin,grind to smooth paste. Strain to remove seeds.
• 5. Cook double bean seeds in pressure cooker till one whistle.

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Method To Prepare Koftas

• 1. Mix all the measured Ingredients: together. Sprinkle water and knead to a thick dough.
• 2. Prepare small balls, deep fry till golden brown and keep aside.

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Method To Prepare Curry

• 1. Heat oil in a deep curved pan.
• 2. Add sugar in that oil and heat till it browns.
• 3. Add chopped onions, capsicums and sprinkle ajinomoto.
• 4. Fry quickly in high flame for few minutes.
• 5. Add ground paste with salt and fry till the raw flavour is lost.
• 6. Pour tomato pulp and cook till gravy becomes thick.
• 7. Pour 2 to 3 cups of water, cooked double bean seeds and boil till required consistency is reached.
• 8. Arrange Koftas on a serving dish, pour hot gravy on top, dot with fresh cream and serve immediately along with tandoori roti or Nan.