Ghiya ke Kofte

Published under: Curries and Gravies

Coriander Leaves – 2 tblsp, chopped

For the Kofta:
Marrow (squash) – 1 kg
Besan – 2 tblsp
Ginger – 1 one inch piece, finely chopped
Green Chillies – 3, finely chopped
Fresh Coriander – 2 tblsp, chopped
Ghee – 1 1/4 cups, for frying

For the Gravy:
Ginger – 1 inch piece
Garlic Cloves – 10
Coriander Seeds – 1 tblsp
Cumin Seeds – 1/2 tsp
Ghee – 4 tblsp
Onions – 3, grated
Tomatoes – 4, skinned and chopped
Salt – 1 1/2 tsp
Curd – 1 cup, whipped

1. Peel the marrow and grate.
2. Mix in besan flour, ginger, coriander and chillies.
3. Make small walnut sized balls.
4. Heat ghee in a deep frying pan and fry koftas till golden.
5. Keep aside.
6. For the gravy, grind together ginger, garlic, coriander and cumin.
7. Keep aside.
8. Heat 4 tblsp of ghee in a pan and fry the grated onions till golden.
9. Add the ground masala paste.
10. Cook and stir for 5 minutes, adding 2 tsp of water from time to time.
11. Add tomatoes and cook for a further 5 to 7 minutes till mixture is paste-like and ghee separates.
12. Add salt and curd.
13. Add 300 ml o fwater and simmer for 15 minutes.
14. Just before serving, add koftas to gravy and simmer on low heat for 10 minutes.
15. Garnish with coriander leaves.
16. Serve.

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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