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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is a Kashmiri, Indian dish. High in calories but good to enjoy once in a month! Real comfort food! Ingredients:
2 kamal kakri, grated |
1 potato, boiled and grated |
1/2 teaspoon cardamom powder |
2 teaspoons cilantro |
1/4 teaspoon garam masala |
1/2-1 teaspoon salt |
2 tablespoons cornflour |
8 -10 pieces apricots |
8 -10 pieces almonds, blanched |
oil, to deep fry |
1 tablespoon oil |
1 piece cinnamon |
2 cloves |
1 green cardamoms, ground |
1 teaspoon ginger-garlic paste |
1/2 teaspoon red chili powder |
1/2 teaspoon turmeric powder |
1 teaspoon coriander powder |
1/2 teaspoon cumin powder |
1 1/2 teaspoons fennel powder (saunf powder) |
water, as required |
3 tablespoons onion-almond paste |
4 teaspoons yogurt, whisked |
4 teaspoons cream |
ginger, julinennes to garnish |
2 tablespoons khoya, grated,to garnish |
3 tablespoons cilantro, to garnish |
almonds, blanched and cut into long strips,to garnish |
Directions:
1. In a bowl, take the first seven ingredients.
2. Knead well using your palms.
3. Ensure that your palms are wet before you begin kneading, so as to facilitate better kneading!
4. Knead and make koftas (small round balls).
5. Flatten them.
6. Put 1 apricot piece and 1 almond piece in each kofta.
7. Roll koftas in cornflour.
8. Deep fry till golden brown.
9. Drain and keep aside.
10. Now start preparing the gravy.
11. Heat oil in a pan.
12. Add the cinnamon, cloves, cardamom and the ginger-garlic paste.
13. Saute for a minute or two until the raw smell of ginger and garlic is gone.
14. Add the masala powders and saute again.
15. Add some water, the onion-almond paste and some more water.
16. Add the yogurt, but please keep the following tip in mind.
17. Tip: Remove from heat while adding the yogurt.
18. Add 1 tsp salt and stir.
19. Strain the gravy.
20. Add the koftas that you have made earlier and stir to coat in the gravy.
21. Cook on low heat for 5 minutes.
22. Add cream and stir.
23. Garnish with cilantro, khoya, almonds and ginger and serve hot on a bed of rice!
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