Kofta curry with sauce- tnt

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Executive Chef
Sep 3, 2004
This is a 'wet' curry, meaning it has a sauce with it; don't let the ingredient list get you - it's delicious!


Makes 15-16 kofta

½ pound peas,cooked,mashed
½ lb potatoes,boiled,mashed
2T white flour
1tsp. cumin powder
1tsp. coriander powder
¼ tsp. cinnamon
1/8 tsp. ground cardamom
1/8 tsp. ground cloves
1tsp. salt
6T white flour
2 eggs lightly beaten
½ cup bread crumbs
1 cup vegetable oil

Combine vegetables, 2T.flour, spices, and salt in a mixing bowl. Mix well and form into 1 inch bowls. Put flour, egg and bread crumbs on three separate plates. Dip balls in flour, then egg and bread crumbs. Refrigerate 30 minutes until balls are set.

Heat oil in a deep pan; deep fry slowly for 8-10 minutes until kofta are golden brown. Drain on paper towels.


3/4 stick butter
2 cups diced onion
2tsp. chopped garlic
½ tsp. cayenne
3T ground coriander
3T fresh grated ginger
1 ½ T garam masala
1 pint sour cream
1 cup water
¼ cup coriander
2tsp. salt

Melt butter in heavy saucepan and add onions; saute 6-8 minutes til lightly browned. Add garlic, saute 30 seconds. Add cayenne,coriander, and ½ of ginger and salt. Cook 5 minutes; add tomatoes, cook til soft, approximately 5-6 minutes. Add ½ garam masala and ½ of sour cream. Stir; add water and simmer 5 minutes. Blend in blender til smooth. Return to saucepan; add remaining garam masala, ginger and sour cream; stir well to blend; simmer 5 mnutes.

Place kofta on plate; add sauce over it. Garnish with coriander leaves.
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