potato koftha curry/tasneem kitchen/hindi/urdu.

Описание: potato koftha curry super tasty..
PREP TIME
15 minutes
COOK TIME
15 minutes
TOTAL TIME
30 minutes
Ingredients
3 large potatoes – boiled until soft but not completely cooked
A pinch of salt
A pinch of turmeric
1 teaspoon finely chopped coriander seeds
2 – 3 teaspoons self raising flour
1 tablespoon garam masala
1 handful of fresh chopped coriander
Vegetable oil for deep frying
FOR THE SAUCE
500ml plain yogurt
2 tablespoons vegetable oil
1 teaspoon chilli powder
1 teaspoon turmeric
1 tablespoon tomato paste
A pinch of salt
1 teaspoon chopped coriander seeds
1 teaspoon mustard seeds
6 fenugreek seeds
10 curry leaves
Corn flour (optional)
3 tablespoons finely chopped coriander
Instructions
Start by preparing the koftas. Grate the potatoes into a large bowl.
Stir in the turmeric, salt, coriander seeds, fresh coriander, garam masala and two tablespoons of the flour to the potatoes.
Start forming into koftas the size of ping-pong balls. If the mix is too sticky, add a little more flour.
Now make the sauce. Pour the yogurt into a large bowl and add the chilli powder, turmeric, salt and tomato paste.
Whisk until spooth.
Heat the oil over medium high heat and toss in the whole and chopped spices followed by the curry leaves. Sizzle for about 20 seconds until fragrant and then carefully pour in the yogurt mixture. The yogurt may splatter a bit when it hits the oil.
Stir it all up and simmer for about three minutes. Skim the excess oil off the top. If you would like a thicker sauce, add about a teaspoon of corn flour. I usually don’t bother.
Now heat some oil for deep frying. Your oil is ready when a piece of the potato sizzles when it hits the oil. Fry your koftas until nicely browned and crunchy on the outside.
Remove the fried koftas to a paper towel to absorb any excess oil.
If serving as a curry, stir the kofta into the sauce or serve as an hors-d’oeuvre, placing each kofta on top of a spoonful of sauce.
Check for seasoning and serve immediately.
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