BESAN-METHI KE KOFTE/BESAN METHI KOFTA CURRY

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BESAN-METHI KE KOFTE/BESAN METHI KOFTA CURRY

If you are one of those, who love to experiment with ingredients and flavours then this dish is for you!
When tasted, these Besan and Methi ke kofte will remind you of the Rajasthani Gatta curry. The reason behind this is that the base is the same for the kofta and the method of cooking gravy is very similar to the gatta curry. The difference is just an addition of fresh fenugreek leaves in the besan dough to make small sized balls

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The procedure of making Besan Methi Kofta Curry has two steps. One is to make small size balls with a dough of besan, methi, curd, and a few regular spices, both whole and powdered. These balls are not deep-fried  but directly added to the gravy to boil for10-12 minutes until they are cooked to perfection

Both the ingredients e.i. besan (chickpea flour) and methi(fenugreek)are very healthy and nutritious to use frequently in my diet. People who are suffering  from Diabetes, are highly recommended to consume both the ingredients

Prep Time  – 20 minutes
Cook Time – 20 minutes
Course – Main
Cuisine – Indian
Author  – Bharti Dhawan

INGREDIENTS REQUIRED FOR KOFTA

• Besan/chickpea flour – 1 cup
• Washed and finely chopped fresh methi/fenugreek leaves – 1 cup
• Curd/Dahi  – 1 tbsp
• Oil – 1 tsp
• Salt – 1 tsp
• Red chilly powder  – 1 tsp
• Roasted cumin powder – 1/2 tsp
• Hing/ asafoetida powder – 1/2 tsp
• Carom/ajwain seeds- 1/2 tsp
• Water – 1 tbsp or more

INGREDIENTS  FOR KOFTA CURRY

• Onion paste – 1 large
• Tomato puree with 2 large tomatoes
• Ginger-chilly-garlic paste – 1 tsp
• Bay leaf/Tez patta – 1-2 nos
• Cinnamon stick/dalchini  – 1 small
• Jeera/cumin seeds – 1/2 tsp
• Whole red chilly – 1 no
• Salt – 1 tsp
• Red chilly powder  – 1 tsp
• Coriander/dhania powder – 1 tsp
• Garam masala powder – 1/2 tsp
• Hing/asafoetida powder  – 1/2 tsp
• Oil – 1 tbsp
• Curd/Dahi – 1 tbsp
• Water – 2 cups

METHOD FOR BESAN-METHI KOFTA

1 – Take a mixing bowl and add besan, salt,  and all the powdered spices. Mix well

2 – Add oil and curd and mix well

3 – Add methi leaves and combine all the ingredients. h should  neither be too hard nor too soft)

4 – Combine all the ingredients to make a dough. If the dough looks hard, add a little more curd and mix

5 – Keep the dough at rest for 10 minutes (the dough should neither be too hard nor too soft)

6 – Grease hands with oil and make small balls. (Small balls take lesser time to cook). Refrigerate the balls to set for 10 minutes and start making the gravy

METHOD OF KOFTA CURRY

1 – Heat oil in a cooker and add bay leaf, cinnamon stick and a whole red chilly. Allow the spices to release their flavours and aroma in the oil

2 – Next, add onion paste and roast it until it gets light golden colour

3 – Now, add ginger-chilly-garlic paste and roast (bhunow) well by stirring nicely

4 – Next, add tomato purée followed by all the powdered  spices and bhunow the masala

5 – Now, add dahi(curd) and roast(bhunow)the masala until it leaves oil from the sides

6 – Next, add water for the gravy and allow the first boil to come

7 – Finally, add slowly besan-methi balls and close the lid of the cooker

8 – Cook the sabzi for 15-20 minutes at the medium-low flame or until 5 whistles come

9 – Switch off the flame and allow the cooker to cool down. Now open the lid and you will see the methi-besan balls have come to the surface

10 – Serve the tasty methi besan kofta curry with rice or roti

NOTES AND TIPS
* If fresh methi leaves are not available, dried leaves(Kasuri methi) can be added to the besan dough

*Methi-besan balls should be made small to cook to perfection and take lesser time while boiling
* There is another method to cook this sabzi. Besan-methi balls can be boiled in the water before adding to the prepared  gravy

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