Friday, February 22, 2013

Bread Kofta Curry Recipe Video by Tarla Dalal

The bread koftas melt in your mouth while the flavour of the pumpkin curry lingers on your taste-buds, making you yearn for more…and more! this novel preparation is indeed a foolproof way to garner accolades from your friends and family. Serve immediately after adding the koftas.

Preparation Time: 
Cooking Time: 
Makes 4 servings


For The Bread Koftas

6 fresh bread slices
5 tbsp fresh curds (dahi)
2 tbsp plain flour (maida)
2 tbsp besan (bengal gram flour)
2 tbsp finely chopped coriander (dhania)
2 tsp finely chopped green chillies
a pinch of soda bi-carb
salt to taste
oil for deep- frying

For The Pumpkin Paste

1 cup bottle gourd (doodhi / lauki) , cubes
3 tbsp oil
1/2 cup boiled and peeled baby potatoes , cut into halves
1/2 cup grated onions
1/4 tsp turmeric powder (haldi)
2 tbsp coriander-cumin seeds (dhania-jeera) powder
2 tsp chilli powder
2 tbsp fresh curds (dahi)
3/4 cup fresh tomato pulp
salt to taste
1/2 cup boiled green peas

For The Garnish

1 tbsp finely chopped coriander (dhania)

For the bread koftas

  1. Remove the crust from all the bread slices.
  2. Crumble the bread slices in a bowl, add the curds, plain flour, besan, coriander, green chillies, soda bi-carb and salt and mix well.
  3. Roll them into small balls and deep-fry a few at a time in hot oil till they are golden brown in colour from all the sides. Keep aside.

For the pumpkin paste

  1. Combine the pumpkin with 1 cup of water in a deep non-stick kadhai and cook on a medium flame for 8 to 10 minutes or till the pumpkin is soft.
  2. Allow the mixture to cool completely and blend in a mixer to a smooth purée. Keep aside.

How to proceed

  1. Heat 2 tbsp oil in a non-stick kadhai, add the potato halves and sauté on a medium flame for 2 to 3 minutes. Remove from the flame and keep aside.
  2. In the same kadhai, add 1 tbsp oil, add the onions and sauté on a medium flame for 2 to 3 minutes or till they turn translucent.
  3. Add the turmeric powder, coriander-cumin seeds powder, chilli powder, 2 tbsp of water and sauté on a medium flame for 1 more minute.
  4. Add the fresh curds and tomato pulp, mix well and cook no a medium flame for 1 to 2 minutes, while stirring occasionally.
  5. 5. Add the pumpkin paste, ½ cup of water, salt, green peas, sautéed potatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  6. Just before serving, the bread koftas, mix lightly and cook on a medium flame for 1 to 2 minutes.
  7. Serve immediately.

Recipe Source: Bread Kofta Curry by Tarla Dalal

No comments: