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Farari kofta curry
Potato kofta in a tomato, cashew and pepper gravy
Soft spiced potato kofta rolled in rajagra (amaranth) flour, fried crisp and dropped into a rich tomato and cashew gravy flavoured with coriander seeds and black pepper. It's a festive main dish for a fasting day, with no grains, onion or garlic. Add the kofta just before serving so they stay soft but hold their shape, and serve with farari thepla.
- Total time
- 65 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the kofta
- 4 potatoesmedium, boiled, peeled and mashed
- 1 tsp green chilli paste
- 1 tsp ginger paste
- 2 tbsp fresh corianderchopped
- 1 tsp ground cumin
- 2 tsp lemon juice
- 1 tsp saltor to taste
- 1 tsp sugaror to taste
For coating and frying
- 1 ¾ oz rajagra flouramaranth flour, ½ cup
- oilfor deep frying
For the gravy
- 3 tomatoeslarge, chopped
- 1 tsp ginger paste
- 1 tsp red chilli powder
- 1 ¼ oz cashew nuts¼ cup, chopped
- 1 tsp coriander seeds
- ½ tsp ground black pepper
- 3 tsp milk powder
- ½ cup wateras needed
- 1 tsp saltor to taste
For the tempering
- 4 tbsp oil
- 1 tsp cumin seeds
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Method
0/7 doneStep 1: Mix 4 potatoes, 1 tsp green chilli paste, 1 tsp ginger paste, 2 tbsp fresh coriander, 1 tsp ground cumin, 2 tsp lemon juice, 1 tsp salt and 1 tsp sugar into a soft dough.
Step 2: Shape the dough into 3.5 cm oval balls and roll each one in 1 ¾ oz rajagra flour so it is evenly coated.
Step 3: Heat oil over medium-high heat and deep fry the kofta in batches, turning gently, until golden and crisp. Drain on kitchen paper and keep aside.
6 minStep 4: Blend 3 tomatoes, 1 tsp ginger paste, 1 tsp red chilli powder, 1 ¼ oz cashew nuts, 1 tsp coriander seeds, ½ tsp ground black pepper, 3 tsp milk powder and 1 tsp salt to a coarse paste.
Step 5: Heat 4 tbsp oil in a pan over medium heat. Add 1 tsp cumin seeds and 5 fresh curry leaves and let them crackle for a few seconds.
Step 6: Add the gravy paste and ½ cup water and cook, stirring, until the gravy thickens and the oil starts to separate.
5 minStep 7: Just before serving, slip the kofta into the hot gravy and warm through for a minute. Serve hot with farari thepla.
1 min
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 8 g
- Carbs
- 42 g
- Fat
- 25 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does farari kofta curry take?
- About 65 minutes in total: 30 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of green chilli paste?
- 1 finely chopped green chilli per tsp.
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