Aloo Bukhara Kofta

 

Ingredients

Apricots (aloobukhara), soaked and stoned 8
Potatoes, boiled and grated 3
A pinch Green cardamom powder
Corn flour + for dusting 1 ½ tbsp.
Salt to taste
Tamarind 2 tbsp
Oil for deep frying
For Gravy:
Oil 2-3 tbsp
Onions, finely sliced 2
Tomatoes, roughly chopped 3
Cashewnuts 10-12
Ginger-Garlic paste 1 tbsp
Turmeric powder ½ tsp
Coriander powder 1 tbsp
Red chilli powder 1 tsp
Salt to taste
Cream + for garnishing ½ cup
A pinch Garam masala powder
Fresh coriander leaf for garnishing
A pinch Green cardamom powder

Method

1. Mix together potatoes, green cardamom powder, corn flour and salt in a bowl. Stuff each aloobukhara with ¼ tbsp tamarind.
2. Divide the potato mixture into 8 balls.
3. Dust each ball with corn flour and shape it like a katori. Stuff each katori with the aloobukhara. Seal the edges and shape it like a kofta.
4. Heat sufficient oil in non stick pan.
5. Deep fry the koftas in hot oil till golden. Drain on an absorbent paper.
6. For the gravy, heat oil in apan. Add the onions and sauté till golden. Add the tomatoes and sauté.
7. Add cashewnuts, ginger-garlic paste, turmeric powder, coriander powder, red chilli powder and sauté. Add salt and mix well.
8. Transfer this mixture into a mixer jar and grind into a paste using water as required.
9. Transfer this gravy into a pan and cook for 3-4 minutes. Add cream, garam masala powder, cardamom powder and mix well.
10. Transfer the koftas in a serving bowl and pour the gravy over them.
11. Garnish with some cream and serve hot.