Cutt with koftas

  • Lunch
  • 6 Servings
  • 3Spicy
  • 1 and half hourCook Time
  • Cuisine : Indian
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This dish is famous amongst the bangloreans..... specially during winters


1.Horsegram....1/2 kg 2.tomatoes 1/2kg 3.onions 2medium size chilli powder 1tbsp 5. Tamarind paste 1/2 measuring cup 6. Garlic chopped...2-3tbsp 7. Curry leaves one bunch 8. Corriander leaves 9. Salt to taste 10. Roasted cumin and fenugreek powder 2tbsp For the koftas Mince meat 1/4kg wash and squeezed of excess water 2. Onion 1 medium size 3. Coconut 2"piece 4. Corriander leaves 2tbsp 5. Roasted chana 2tbsp 6. Ginger garlic paste 1/2tsp 7. Cumin seeds 1tsp 8. Garam masala 1/4tsp 9. Corriander powder 1/2 tsp 10. Green chillies 4 11. Red chilli powder 1/4 tsp 12. Salt 13. Peanut oil. 1/2 measuring cup 14. Mustard seed 1/2tsp 15. Cumin seeds 1tsp 16. Green chilli 2. Nos. 17. Dry red chilli 5-6


Prestige, non stick kadai Hard anodized pot 4-5liters Prestige cooker

Step By Step Method

  • Wash the horse gram and add 1 and half to two liters of water in a pressure cooker for one wistel. Cool and strain the water. Grind tomatoes, green chillies, corriander, onions to a fine paste. In a prestige casserole (4 liter) add the horse gram extract, the above paste, salt, tamarind paste, chilli powder, few Curry leaves, one tbsp of roasted powder (cumin and fenugreek). Cook on a medium flame till it reduces to half. Tempering Heat quarter cup oil add mustard seeds, cumin seeds, fenugreek seeds, dry red chillies, chopped garlic and Curry leaves fry and add to the gravy Koftas Dry grind coconut and roasted chana remove it in a bowl, then grind the mince meat and remove it into the bowl, grind the remaining ingredients and mix with the mince meat and chana make it into small size balls. In a kadai add half liter water add half teaspoon of salt when it starts to boil add the koftas and cook till almost the water evaprates. And the koftas are done. Strain the stock and add it to the gravy. In a non stick pan add 2-3tbsp of oil and shallow fry the koftas. When done add them to the gravy. Add one more tsp of roasted powder and cook for some time. Finally once again temper the curry with remaining oil with zeera, Curry leaves and dry red chilli.