Anari Vegetable Kofta | Cooksmart | Sanjeev Kapoor Khazana

Kofta curry with predominant flavour of pomegranate

ANARI VEGETABLE KOFTA

Ingredients

4 tbsps fresh pomegranate pearls
10-12 French beans
1 large carrot, finely grated
¼ cup green peas
2 medium potatoes, boiled, peeled and mashed
¼ cup grated cottage cheese (paneer)
2 tbsps oil
1 tsp chopped ginger
Salt to taste
¼ tsp white pepper powder
¼ tsp green cardamom powder
2 tsps cornstarch + to roll
Oil to deep fry
For gravy
3 medium onions, roughly chopped and boiled
2 tbsps oil
1 black cardamom
5-6 cloves
3 green cardamoms
1 inch cinnamon
¼ cup cashewnut-melon seed paste
3 green chillies, chopped
¼ tsp white pepper powder
2 cups pomegranate juice
½ tsp garam masala powder
2 tbsps cream
A sprig of fresh mint leaf

Method

1. Heat 2 tbsps oil in a non-stick pan, add ginger, French beans, carrot and salt and mix. Add green peas, cover and cook.
2. Place potatoes in a bowl, add cottage cheese, salt, white pepper powder and green cardamom powder and mix. Add the vegetables and mix. Add cornstarch and mix well.
3. Heat sufficient oil in a kadai.
4. Divide into equal portions and spread each portion into a round disc. Place some fresh pomegranate pearls and shape into round koftas. Roll in cornstarch and deep-fry in hot oil till golden. Drain on absorbent paper.
5. Grind boiled onions.
6. Heat 2 tbsps oil in a non-stick pan, add black cardamom, cloves, green cardamoms, cinnamon, boiled onion paste and saute till lightly coloured.
7. Add green chillies, white pepper powder and cashewnut-melon seeds (made with 3 parts cashewnuts and 1 part melon seeds), mix and saute.
8. Add pomegranate juice and mix well till smooth. Add salt, mix and bring the mixture to a boil. Add garam masala powder and cream and mix well.
9. Strain the gravy into a clean bowl.
10. Halve each kofta. Pour the gravy into a serving bowl, arrange the halved kofte, garnish with a fresh mint sprig and serve hot.

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