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Nilgiri Kofta In Tomato Onion Gravy

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Nilgiri Koftas In Tomato Onion Ghavy has a fine taste. The lime juice and kismis gives the Nilgiri Koftas In Tomato Onion Ghavy a two dimensional taste. Must catch it.
  Chopped spinach 50 Gram, washed (Palak)
  Powdered nutmeg 1 Pinch
  Chili sauce 1 Dash
  Mashed colocasia 100 Gram, boiled and peeled (Arbi)
  Chopped kismis 1⁄2 Tablespoon, chopped (Sultanas)
  Shredded paneer 200 Gram
  Cumin seeds 1 Pinch, roasted and pounded
  Minced onion 1 Teaspoon
  Finely chopped chili 1
  Garlic 2 Clove (10 gm), minced
  Bread slices 2 , soaked in water and with water squeezed out
  Lime 1⁄2 , juiced
  Flour 1 Tablespoon
  Oil 1 Tablespoon
  Chopped tomatoes 4
  Lightly browned onions 2 Tablespoon
  Vinegar 1 Tablespoon
  Sugar 1 Teaspoon
  Finely chopped ginger 1⁄2
  Pounded garlic clove 6
  Finely chopped mint leaves 4
  Garam masala powder 1⁄2 Teaspoon
  Finely chopped green chili 1
  Tomato ketchup 1 Tablespoon
  Water 1⁄2 Cup (8 tbs)
  Finely chopped spring onion 1
  Finely chopped coriander leaves 1 Tablespoon
  Green chilies 4 , slit
  Salt To Taste
  Pepper To Taste

Microwave water for 2 minutes and drop the spinach in it.
Let it stand for 3 minutes.
Plunge spinach into cold water, squeeze water out of the spinach and mash.
Mix in nutmeg, chili sauce, salt and pepper and keep aside.
Mix all the rest of the koftas ingredients together with salt except flour and oil and make koftas (balls) the size of a walnut, stuffing them with the spinach mixture.
Roll them in flour.
Put oil in a shallow dish and microwave covered for 5 minutes, turning over the koftas in between during cooking.
Mix the ingredients for tomato gravy and microwave for 5 minutes.
Place half the gravy in a serving platter.
Put the koftas in it and pour the other half of the gravy over it.
Microwave for 5 minutes and garnish with coriander leaves.

Recipe Summary

Side Dish

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