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Makai Kofta Aur Hariyali Curry

  • 2servings

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Source: www.tarladalal.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, C, E
MineralsNatrium, Fluorine, Calcium, Potassium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. For The Makai Koftas

  2. 1/4 cup grated corn (makai)

  3. 1 tbsp rice flour (chawal ka atta)

  4. 2 tsp chopped coriander (dhania)

  5. 1/2 tsp chopped green chillies

  6. For The Hariyali Curry

  7. 1 tsp ginger-garlic (adrak-lehsun) paste

  8. 6 mm (1/4") piece of cinnamon (dalchini)

  9. 2 cardamoms (elaichi)

  10. 2 cloves (laung / lavang)

  11. 1/2 cup coconut milk

  12. 2 tsp cornflour dissolved with

  13. 1/4 cup water

  14. 2 tsp oil

  15. salt to taste

  16. To Be Ground Into The Hariyali Paste

  17. 1 cup roughly chopped coriander (dhania)

  18. 1/2 tbsp lemon juice

  19. 3 green chillies

  20. For The Garnish

  21. 2 tsp fresh cream

Instructions Jump to Ingredients ↑

  1. Mix all the ingredients for the koftas with 1 teaspoon of water and make a thick dough.

  2. Divide the mixture into 6 equal portions and shape into small balls.

  3. Gently place the balls on a microwave-proof plate and microwave on high for 30 seconds. Keep aside.

  4. Combine the oil, ginger-garlic paste, cinnamon, cardamom and cloves in a microwave-proof bowl, cover with a lid and microwave on high for 30 seconds.

  5. Add the hariyali paste, mix well and microwave on high for 1 minute.

  6. Add the coconut milk, cornflour mixture and salt, mix well and microwave on high for 2 minutes,while stirring once after 1 minute.

  7. Just before serving, gently add the koftas to the curry and microwave on high for 1 minute.

  8. Serve hot garnished with cream.

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