Nawabi Kofta Curry by Zarnak Sidhwa

Ingredients:

For Curry:

• Onion 1
• Green chilies 2
• Ginger 1 pinch
• Garlic 4-5 cloves
• Tomato 1
• Cashew nut paste 2-3 tbsp
• Kashmiri red chili powder 2 tsp
• Turmeric powder 1/2 tsp
• Coriander powder 1 tsp
• Cream 4 tbsp
• Milk 1/4 cup
• Dry fenugreek leaves 1/2 tsp
• Salt to taste
• Oil as required

For Kofta:

• Boiled mashed potatoes 3-4
• Red chili powder 1 tsp
• Roasted cumin powder 1/2 tsp
• Chopped green chilies 2-3
• Chopped coriander leaves 1 tbsp
• Grated ginger 1 tsp
• Salt 1/2 tsp

For Filling Kofta:

• Grated paneer 1/2 cup
• Chopped raisins 1 tbsp
• Chopped cashew nuts 1 tsp
• Almonds 1 tsp
  

Method:

1. Blend onion, green chilies, ginger, garlic and cashew nuts into smooth paste.
2. In wok, add oil, pour mixture and cook.
3. Add coriander powder, Kashmiri red chili and turmeric powder.
4. In other wok, add little butter and saute tomato, once cool, puree them.
5. Add in masala.
6. Add milk and cream.
7. Adjust salt, fenugreek leaves and cook for 2 minutes.
8. Set aside, while you make kofta.
9. For kofta: Put all ingredients in bowl and mix it nicely.
10. For kofta filling: Make balls of mashed potatoes, stuff in small spoonful of mixture, dust balls with corn flour so that they stay firm while frying.
11. Pour some oil in pan.
12. Deep fry koftay balls turning them all on sides.
13. Drop koftay in curry before serving and enjoy.