Marrow Kofta In A Creamy Sauce
|Cream||4 Fluid Ounce (125 Milliliter)|
|Marrow||1 1⁄2 Pound (750 Grams)|
|Plain flour||2 Tablespoon|
|Gram flour||2 Tablespoon|
|Chili powder||1 Teaspoon|
|Ground coriander||1 1⁄2 Teaspoon|
|Garam masala||1 Teaspoon|
|Fresh coriander leaves||1 Tablespoon|
|Corn oil||6 Tablespoon|
|Creamy sauce||3 Tablespoon|
|Onions||2 , chopped|
|Tomato puree||2 Tablespoon|
|Garlic pulp||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Green chilies||2 , chopped|
|Coconut powder||2 Teaspoon|
|Fresh mint||1 Tablespoon|
|Fresh coriander||1 Tablespoon|
|Natural yogurt||1 Tablespoon|
|Corn oil||5 Tablespoon|
|Tomatoes||2 , cut into quarters|
Peel, deseed and roughly chop the marrow and boil until it is soft and mushy.
Drain and squeeze out any excess moisture.
Mix the plain flour, gram flour, chilli powder, ground coriander, garam masala, salt, turmeric and fresh coriander together in a bowl and add to the marrow.
Blend together and form the mixture into small balls, about the size of a golf ball.
Heat the oil in a karahi or deep frying pan and gently fry the koftas, moving them around in the oil so that they brown all over.
Remove from the pan and set aside.
For the sauce, place the onions, tomato puree, garlic, ground cumin, ground coriander, green chillies, coconut powder, mint, fresh coriander, salt and yogurt in a food processor and blend together for about 1 minute, stopping once to stir the mixture with a spatula.
Transfer to a bowl and set aside.
Heat the corn oil in a heavy-based saucepan until very hot and reduce the heat to medium before adding the onion and spice mixture.
Cook, stirring occasionally to prevent it from catching at the bottom of the pan, for 5-7 minutes, lowering the heat, if necessary.
Add the tomatoes, pour in the cream and stir to mix.
Gently drop the koftas into the sauce one by one.
Partly cover the saucepan with a lid and cook over a low heat for about 3-5 minutes.
Serve hot with rice.