Nadru Kofta Recipes

Steps:

• Put the garlic, ginger and green chiles in a food processor, and pulse until you have a coarse paste. Put half the paste into a large bowl. Set the rest aside.
• Add the beans, spring onions, fresh herbs, bread crumbs, egg, garam masala, chile powder and salt to the large bowl with the paste. Mix well with a fork, mashing up the beans as you go into small pieces.
• Heat the oven to 400 degrees and line a sheet pan with parchment paper. Shape the mixture into 1-inch balls and arrange on the pan. Drizzle with 2 tablespoons oil, and bake until lightly browned, about 25 minutes. Set aside.
• Meanwhile, heat the remaining oil in a large skillet over medium. Sauté the onion until soft and translucent, about 5 minutes. Add the remaining garlic, ginger and chile paste, and sauté until light golden brown, about 10 minutes. If using fresh tomatoes, purée them until smooth in the food processor. Stir the tomato purée or crushed tomatoes, coriander and cumin into the skillet, and simmer for about 20 minutes, stirring occasionally.
• Add the kofta to the skillet, and turn the heat to low. If necessary, add enough water for the liquid to come about two-thirds of the way up the sides of the meatballs, then simmer another 15 minutes, stirring occasionally, until the kofta are warmed through and the sauce has thickened. Season with salt and pepper, and garnish with a light dust of garam masala and some extra herbs.

Steps:

• In a bowl, take the first seven ingredients.
• Knead well using your palms.
• Ensure that your palms are wet before you begin kneading, so as to facilitate better kneading!
• Knead and make koftas (small round balls).
• Flatten them.
• Put 1 apricot piece and 1 almond piece in each kofta.
• Roll koftas in cornflour.
• Deep fry till golden brown.
• Drain and keep aside.
• Now start preparing the gravy.
• Heat oil in a pan.
• Add the cinnamon, cloves, cardamom and the ginger-garlic paste.
• Saute for a minute or two until the raw smell of ginger and garlic is gone.
• Add the masala powders and saute again.
• Add some water, the onion-almond paste and some more water.
• Add the yogurt, but please keep the following tip in mind.
• Tip: Remove from heat while adding the yogurt.
• Add 1 tsp salt and stir.
• Strain the gravy.
• Add the koftas that you have made earlier and stir to coat in the gravy.
• Cook on low heat for 5 minutes.
• Add cream and stir.
• Garnish with cilantro, khoya, almonds and ginger and serve hot on a bed of rice!