Nadru Kofta Recipes

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NADRU KOFTA



Nadru Kofta image

This is a Kashmiri, Indian dish. High in calories but good to enjoy once in a month! Real comfort food!

Provided by Charishma_Ramchanda

Categories     Lunch/Snacks

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 28

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

Steps:

  • In a bowl, take the first seven ingredients.
  • Knead well using your palms.
  • Ensure that your palms are wet before you begin kneading, so as to facilitate better kneading!
  • Knead and make koftas (small round balls).
  • Flatten them.
  • Put 1 apricot piece and 1 almond piece in each kofta.
  • Roll koftas in cornflour.
  • Deep fry till golden brown.
  • Drain and keep aside.
  • Now start preparing the gravy.
  • Heat oil in a pan.
  • Add the cinnamon, cloves, cardamom and the ginger-garlic paste.
  • Saute for a minute or two until the raw smell of ginger and garlic is gone.
  • Add the masala powders and saute again.
  • Add some water, the onion-almond paste and some more water.
  • Add the yogurt, but please keep the following tip in mind.
  • Tip: Remove from heat while adding the yogurt.
  • Add 1 tsp salt and stir.
  • Strain the gravy.
  • Add the koftas that you have made earlier and stir to coat in the gravy.
  • Cook on low heat for 5 minutes.
  • Add cream and stir.
  • Garnish with cilantro, khoya, almonds and ginger and serve hot on a bed of rice!

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