Website of the Year India 2016



Phaldari Kofta Recipe

Phaldari Kofta is a popular Indian Side-Dish
Author :
 
On :
Tuesday, 25 July, 2017
Category :
Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 6
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • For the Kofta:
  • 450 gms - raw bananas.
  • 50 gms - onions.
  • 4 tsp - ginger.
  • 1/2 cup - coriander.
  • 5 - green chillies.
  • 1/2 tsp - white pepper powder.
  • Salt - to taste.
  • Ghee - 4 tbsp| The Gravy:
  • 6 tbsp - ghee.
  • 8 - green cardamoms.
  • 5 - cloves.
  • 1 - stick Cinnamon (1-inch).
  • 1/3 cup - onions.
  • 2.5 tsp - Ginger paste.
  • 2.5 tsp - Garlic paste.
  • 2.5 cups - tomatoes.
  • 1 tsp - Red Chilli powder.
  • Salt - to taste.
  • 4 tsp - butter.
  • 1/3 cup - cream.
  • 1 tsp - honey.
  • 1/2 tsp - Mace powder.
  • Garam Masala - to sprinkle.
  • How to Make Phaldari Kofta:

    1. Boil bananas for 30 minutes, cool, peel and mash.
    2. Kofta: Peel, wash and finely chop onions. Scrape, wash and finely chop ginger.
    3. Remove stems, wash, slit, deseed and finely chop green chillies.
    4. Mix these chopped vegetables, white pepper, and salt with the mashed bananas.
    5. Divide into 16 equal portions and make balls.
    6. Heat ghee in a wok, and deep fry the kofta over low heat until golden brown.
    7. Remove and keep aside.
    8. Gravy: Peel, wash and chop onions.
    9. Wash and roughly chop tomatoes, put in a blender and make a puree.
    10. Heat ghee in a pot, add cardamom, cloves and cinnamon, stir over medium heat for 30 seconds, add onions and saute until transparent.
    11. Add the ginger and garlic pastes, saute until onions are light brown.
    12. Then add the fresh tomato puree, red chillies and salt, fry until the fat leaves the masala, add water (approx. 400 ml) and bring to a boil.
    13. Remove, pass the gravy through a soup strainer into a separate pot, return the strained gravy to the heat and bring to a boil.
    14. Reduce to medium heat, add butter and stir until incorporated.
    15. Stir in cream.
    16. Remove and add honey.
    17. Adjust the seasoning.
    18. Grease an oven-proof pot or casserole, arrange the kofta in it, pour on the gravy, sprinkle mace and garam masala, cover with a lid, seal with dough (or silver foil) and put on pressure in pre-heated oven for 8-10 minutes (275 F).
    19. Break the seal (or tear off the foil) and serve from the pot (or casserole) with rice, bread/roti.




     

    Bawarchi of the Week

     Chandri Bhat

    Chandri Bhat

    Chandri Bhat is a renowned food consultant who guides people with her culinary expertise.

    know more
  • Chicken momo

    Chicken momo

    Non-Vegetarian

  • Tasty Rava Dosa

    Tasty Rava Dosa

    Vegetarian

  • Mutton Yakhni Pulao

    Mutton Yakhni Pulao

    Non-Vegetarian