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  • Besan Kofta Curry

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    Besan Kofta Curry
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 250 gm besan, (chickpea flour)
    • 1/2 tsp cumin seeds
    • 1 1/2 Tbsp. melted ghee, (or possibly oil)
    • 1 tsp crushed pomegranate seeds
    • 2 lrg onions alubhukharas or possibly dry plums
    • 1 lrg onion
    • 4 x garlic cloves
    • 2 Tbsp. ghee, (or possibly oil)
    • 2 lrg tomatoes, blanched & diced
    • 1 tsp garam masala
    • 1 handf coriander leaves
    • 1/2 tsp turmeric salt, to taste chili pwdr, to taste

    Directions

    1. Koftas: Mix together besan, salt, chili pwdr, ghee (or possibly oil), pomegranate and cumin seeds. Grind onions to a very fine paste and add in to besan mix. Knead dough; it will be very stiff. Roll dough into balls the size of small lemons, encasing a whole alubhukhara inside each portion. Deep fry koftas till golden; drain and set aside. Prepare curry sauce: Grind onion and garlic to a paste.
    2. Heat ghee and fry onion and garlic paste till golden. Add in spices, and cook for another minute, then add in tomatoes and cook till ghee (or possibly oil) begins to rise to the surface. Add in 1 c. water, then cook till mix is almost dry. Using a wooden spoon, mash mix to a paste. Add in 2 more c. of water, bring to a boil. Add in koftas to sauce and simmer over low heat another 5 min or possibly so. Garnish with minced coriander leaves and serve.

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