Rangeela kofta curry Recipe

Cooking Directions

• STEP 1.Grate the vegetables and squeeze out the excess water.
• STEP 2.In a bowl, mix the grated vegetables, paneer, bread crumbs, ginger-garlic paste, red chili powder, garam masala, and salt. Mix well and shape into small koftas.
• STEP 3.Deep fry the koftas until golden brown and keep aside.
• STEP 4.In a pan, heat oil and add cumin seeds, chopped onions, and green chilies. Saut��� until onions turn golden brown.
• STEP 5.Add ginger-garlic paste and saut��� for a minute.
• STEP 6.Add chopped tomatoes and cook until they turn soft.
• STEP 7.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
• STEP 8.Add water and let the gravy simmer for a few minutes.
• STEP 9.Add the fried koftas to the gravy and cook for a few more minutes.
• STEP 10.Garnish with fresh cream and coriander leaves.
• STEP 11.Serve hot with naan or rice.

Cooking Tips

• Make sure to squeeze out the excess water from the grated vegetables to prevent the koftas from becoming soggy.
• Deep fry the koftas on medium heat to ensure they are cooked evenly.
• Adjust the spice levels according to your taste preference.

Storage and Serving

• Rangeela kofta curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat before serving.
• Serve hot with naan or rice.