Name: Rangeela Kofta Curry recipe by bhawna kabra at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: For stuffing:; 1 capsicum (cut in thin slices); 1 carrot (cut in thin slices); 1/4 cup cabbage ( grated); 1/4 cup cheese ( grated); 1/4 tsp black pepper; For kofta:; 4 boiled potatoes; 2 bread slices; Salt to taste; Oil for frying; For gravy:; 2 onions; 3 tomatoes; 1 tbsp ginger-garlic paste; 10-12 cashews; 1 tsp kashmiri mirch powder; 1/2 tsp turmeric; 1/2 tsp garam masala; 1/4 cup milk; 1/2 tsp sugar; Salt as required

ABOUT Rangeela Kofta Curry RECIPE

Super soft Koftas stuffed with colorful veggies and served with rich Mughlai gravy.

Ingredients Serving: 4

For stuffing:
1 capsicum (cut in thin slices)
1 carrot (cut in thin slices)
1/4 cup cabbage ( grated)
1/4 cup cheese ( grated)
1/4 tsp black pepper
For kofta:
4 boiled potatoes
2 bread slices
Salt to taste
Oil for frying
For gravy:
2 onions
3 tomatoes
1 tbsp ginger-garlic paste
10-12 cashews
1 tsp kashmiri mirch powder
1/2 tsp turmeric
1/2 tsp garam masala
1/4 cup milk
1/2 tsp sugar
Salt as required

Instructions

Mash the potatoes. Soak the bread slices in water and squeeze water out. Remove the brown edges and mix it well with mashed potatoes. Add salt and mix. Divide it in equal portions.
Take all the ingredients of the stuffing and mix them. Take a potato ball stuff it with a generous amount of the stuffing.
Heat oil in a kadhai. Fry the koftas and drain on a absorbent paper.
To prepare the gravy, cut the onions and tomatoes roughly. Microwave it on a high power for 3 minutes. Make a puree by adding cashews.
Heat oil in a frying pan and add the ginger-garlic paste then turmeric and chilli powder. Now add the onion paste and cook until the oil separates. Add some milk to the gravy, then add salt, sugar, garam masala and remove from flame.
Place the koftas in a serving bowl and add the gravy. Garnish it with cream.

Similar Recipes