Lucknowi Kofta Curry Recipe (Vegetable Kofta Curry)

Ingredients

• 4 boiled potato
• 3/4 cup chopped spinach (palak)
• 3/4 cup finely chopped coriander (dhania)
• 3/4 cup finely chopped fenugreek leaves (methi)
• 2 tbsp cornflour
• 1 tsp ginger-green chilli paste
• 1 tsp garam masala
• 1 tsp lemon juice
• salt (namak) to taste
• oil for deep-frying
• 2 grated onions
• 3/4 cup fresh dahi (curd)
• 3/4 cup milk (whole Buffalo, 6.5% fat)
• 2 tbsp fresh cream
• 1/2 tsp haldi powder (turmeric powder)
• 1/2 tsp sugar
• 4 tbsp ghee
• salt (namak) to taste
• 6 cloves of garlic (lehsun)
• 25 mm. piece ginger (adrak)
• 2 tbsp cashew nuts (kaju)
• 2 tbsp poppy seeds (khus-khus)
• 1 chopped onion
• 10 green chillies (hari mirchi)
• 2 tbsp chopped coriander (dhania)

Steps

1. Mash the potatoes very well.
2. Add the remaining ingredients (other than oil) and mix well.
3. Shape into cylindrical shaped koftas.
4. Deep fry in oil.
5. Heat the ghee and fry the onions until golden.
6. Add the ginger-garlic paste and fry again for a while.
7. Add the cashewnut paste and fry again for a while.
8. Add the curds, milk, cream, turmeric powder, sugar and salt.
9. Just before serving, add the koftas to the hot gravy and sprinkle coriander on top.
10. Serve hot.