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Did you know that figs have been around for thouands of years and have symbolic and spiritual significance in many ancient and modern cultures? Well, I truly hope you'll enjoy these koftas from the Weekend magazine.
- 2 -3 tablespoons ghee or 2 -3 tablespoons oil
- 1 teaspoon garam masala
- 2 tablespoons fresh coriander leaves, finely chopped (to garnish)
- 1⁄2 cup cream
- 500 g potatoes, boiled and mashed
- 20 dried figs, chopped
- 4 tablespoons cornflour
- 3 green chilies, finely chopped
- red chili powder
- 2 tablespoons fresh coriander leaves, finely chopped
- oil, to fry
Gravy - grind this to a paste
- 4 medium onions, washed,peeled and chopped
- 2 cloves garlic
- 1 tablespoon poppy seed, roasted
- 2 dried red chilies
- 1 tablespoon coriander seed, roasted
- 3 tomatoes, washed,peeled and chopped
- 1 teaspoon dried kasuri methi
- 1 inch ginger
- To prepare the koftas, add salt, chilli powder, green chillies, chopped corriander leaves and cornflour to the mashed potatoes in a mixing bowl.
- Knead to a smooth dough.
- Divide the dough into 20 equal parts.
- Take 1 part at a time.
- Flatten it on your palm.
- Place the fig over it.
- Roll the kofta with wet hands into a ball.
- Make all koftas in the same way.
- Heat oil in a wok.
- Dep fry the koftas till golden in colour.
- Drain excess oil on clean paper kitchen napkins.
- Now prepare the gravy.
- Heat ghee or oil in a heavy bottomed pan.
- Add the ground paste.
- Fry until the ghee or oil separates and 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 flame for 3 minutes.
- Remove from heat.
- Add the cream.
- Stir gently.
- Garnish with chopped corriander leaves and serve hot.