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Royal Cream Kofta Curry
   Cooking time :35 min.       Serving :  6 persons                           
                                           For the Stuffing:   
        Bananas          4 raw              Khoya       50 gm.
        Breadcrumbs(dry) 11/2-2tbsp.         Paneer      50 gm.
        Salt             11/2 tsp.          Nutmeg powder 1 pinch
        Trumeric         1/2 tsp.            Almonds      6(chopped)
        Ginger(ground)   small piece        Red chilli   1/4 tsp.
        Coriander leaves 1/2 Sprig          (powder)
        Red chilli powder 1/4 tsp           Garam masala 1/4 tsp.
        Chana Masala      1 tsp             salt         1/4 tsp.

For Gravy For Garnishing: Onion 1 big Coriander leaves(chopped) Tomatoes 2 Garam masala 1/4 tsp. Ginger small piece Garlic 8 cloves Grated coconut 2 tbsp. Trumeric 1/2 tsp. Dhania powder 1 tsp. Red Chilli podwer 1/4 tsp. Oil for fry Cardamoms 6 (green )

Cut bananas into pieces.Add 1 tsp salt and some haldhi(turmeric) to boiling water and boil bananas in it till tender.Peel and mash and add chopped coriander leaves, ginger paste, 1 1/2 tbsp. dry breadcrumbs, 1/2 tsp salt and the rest of the spices and mix properly.
To prepare stuffing:
Mash khoya and paneer,add nutmeg powder,chopped almonds and other ingredients and mix properly. Add 2 tbsp of the banana mixture to the mixture and make small walnut-sized balls. make a hole in the centre of each and stuff with the khoya-paneer mixture and reshape like rounds koftas.Roll in the rest of the breadcrumbs and deep fry in hot oil till light brown.
To Prepare Gravy:
Grind a paste of the onion,gralic and ginger.Heat oil in a pan and fry this paste till light brown. Add dry masalas and peeled and chopped tomatoes.(peel the tomatoes blanch in hot water and pee).Add water 2-3 times and fry the masalas properly.
Add grated coconut, salt and 21/2 cups of water and boil for 10 minutes.Add fried koftas and allow to simmer on a low fire until the koftas become soft. Serve hot,garnish with chopped coriander leaves and garam masala and serve at lunch or dinner.

---Krishna Verma.