Anjeer ke kofte

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Soya Urundai Kuzhambu, Valache Birde(Sprouted Beans in Coconut Gravy) , Chettinad Meen Kozhambu(Fish Curry) , Chettinad Kathrikai Ketti Kozhambu

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Ingredients

  • 2-3 tbsp - ghee
  • 1 tsp - garam masala
  • 2 tbsp - chopped fresh coriander for garnishing
  • 1/4 cup - cream
  • For the koftas:
  • 500 gms - potatoes, boiled and mashed
  • 20 dried anjeer (figs)
  • 4 tbsp - corn flour
  • 3 green chillies, finely chopped
  • salt and chilli powder to taste
  • 2 tbsp - fresh coriander, chopped
  • Oil for frying
  • For the Gravy (grind to a paste) :
  • 4 medium onions, chopped
  • 1" piece ginger
  • 2 cloves of garlic
  • 1 tbsp - khus khus, roasted
  • 2 dried red chillies
  • 1 tbsp - coriander seeds, roasted
  • 3 tomatoes, chopped
  • 1 tsp - kasuri methi
  • Salt to taste

How to Make Anjeer ke kofte

  • To make the koftas:
  • Add salt, chilli powder, green chillies, chopped coriander and corn flour to the mashed potatoes.
  • Knead to a smooth dough.
  • Divide the dough into 20 equal portions.
  • Take one portion at a time and flatten it on your palm.
  • Place the fig over it and roll the koftas in the same way.
  • Heat oil in a kadai (wok) and deep fry the koftas till golden brown in colour.
  • Drain oil and place koftas on absorbent paper towel.
  • For the gravy:
  • Heat ghee or oil in a heavy bottomed pan.
  • Add the ground paste and fry until the ghee or oil floats on top.
  • Add a little warm water if the gravy is too thick.
  • Just before serving, add the koftas and garam masala powder.
  • Simmer on low heat for 2-3 minutes. Remove from fire.
  • Add the cream and stir gently.
  • Garnish with chopped coriander.

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