Ingredients Jump to Instructions ↓

  1. 6 tablespoons 90ml Heaped rusk crumbs

  2. 4 tablespoons 60ml Processed cheese - (grated)

  3. 1 tablespoon 15ml Finely chopped onion (small)

  4. 2 tablespoons 30ml Coarsely ground - roasted and salted peanuts

  5. 1 Bunc chopped coriander leaves (small)

  6. 1 Finely chopped green chilli

  7. 1/2 teaspoon 2 1/2ml Red chillies

  8. 1/4 teaspoon 1 1/3ml Garam masala

  9. 6 tablespoons 90ml Milk - (6 to 7) For Gravy

  10. 3 Onions

  11. 1 1/2 Pie grated ginger

  12. 3 Tomatoes - (pureed or blanched)

  13. 1/2 cup 118ml Curd - (beaten)

  14. 2 tablespoons 30ml Tomato sauce

  15. 1/4 teaspoon 1 1/3ml Haldi powder

  16. 1/2 teaspoon 2 1/2ml Coriander powder

  17. 1/2 teaspoon 2 1/2ml Garam masala

  18. 1 cup 237ml Water - (approx.) Salt to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions For Kofta: Mix all the ingredients and add enough milk to make small balls. Deep fry 2-3 pieces only, at a time on a medium fire. Note: to make rusk crumbs, buy ordinary rusks and not milk rusks. Since milk rusks are sweeter, they do not taste good enough. For Gravy: Grind rusks to make crumbs. Heat ghee. Add onions and ginger. Cook till golden brown. Add haldi, coriander and chilli powder. Add the pureed tomatoes. Cook till ghee separates. Add whisked curd gradually. Cook for 2-3 minutes, till ghee separates again. Add water to make a thick gravy. Add tomato sauce, garam masala and salt. Cook for 2-3 minutes. Add koftas at the time of serving. Give one boil. Garnish with sliced almonds and coriander. Well whisked malai can also be sprinkled on the koftas at the time of serving.


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