Namaskar Welcome to nishamadhulika.com
Sometimes we get bored of the routine recipes and feel liketrying something new.
Today we’ll try Kathal Kofta Curry (roughly translates to Jackfuits Balls Curry). This is a very delicious one.
So let us get started. The ingredients are:
Jackfruit – 250 gm We’ve sliced it into big pieces
These were the ingredients for the balls.
Here are the ingredients for the gravy:
So first we will boil the Jackfruit and Potatoes.
We have already washed and chopped the jackfruit and now we’ll boil it.
We can boil the potatoes along with the jackfruit.
We’ll add a cup water and close the lid of the pressure cooker.
We’ll let them boil until the first whistle sounds
We can hear the first whistle now let us lower the flame and let them boil for another 3 minutes on a low flame.
3 minutes have gone by.
We’ll turn of the flame and will take out the jackfruit and potatoes once the pressure gets lowered.
The pressure has become low. We’ll remove the lid and check the contents.
The potatoes should be soft. They’re ready.
We’ll keep the potatoes and the jackfruit in separate bowls.
The jackfruit and potatoes are ready and now we’ll make the dough from them.
First we’ll separate the seeds from the jackfruit and will keep them aside because we have to remove their shells first.
Remove all the seeds and keep the pulp aside in a separate plate.
The seeds and the pulp have been separated.
Now using a knife, we’ll peel the shell
We’ll do it like this. The shell of the seeds is very hard, if you don’t peel it, it will make chewing difficult.
We’ve peeled all of them
Now we’ll peel the potatoes as well.
Let us mash the jackfruit now. We’ll mash it by using a large serving spoon.
Mash 2-3 pieces at a time.The jackfruit has been mashed.Now we’ll mash the potatoes.
We’ll mash them with a serving spoon. The potatoes have been mashed as well
Now dice the seeds into tiny bits and add to the mixture.
The seeds have been diced as well. Now we’ll add the masalas and Gram flour to it.
So we’ve added gram flour.
You may also use corn or arrowroot flour instead of gram if you feel like or if gram flour isn’t available.
Add ginger paste, green chilies, salt and a little green coriander. Mix them well.
The dough for the koftas (balls) is ready. Now let us make the kofte.
Meanwhile let us keep the oil to heat in a cauldron. While it is getting heated, we’ll shape the balls.
So first lubricate your palms with some oil. Take a lump from the dough and roll it into a ball using your palms.
Can be as big as a small lemon or you may give them a bigger/smaller size.
We’ll make as many balls we can. The balls are ready and so is the oil.
Now we’ll deep fry them. We’ll put the balls in the cauldron.
The oil should be very hot.
If the oil is hot, the koftas will absorb the oil.
We’ll fry them until they become golden brown. We’ll them once the bottom becomes golden brown.
Like this we’ll fry them from all the four sides until they turn golden brown.
The kofte have become golden brown from all sides. Let us take them out.
We’ll deep fry all the balls like this.
So all the koftas are ready. Let us turn off the flame. Now we’ll make the gravy
Now we’ll make the gravy.
First we’ll make a paste of the tomatoes, chilies and ginger. So the paste is ready.
Now we’ll make the gravy. Add 2 tbsp oil to a pan.
Let the oil get heated. The oil is hot
Now add cumin seeds to it. The flame should be low.
When we fry the masala, we keep the flame so that they don’t get burned.
Add asafetida, turmeric powder and coriander powder and fry the masala.
Now we’ll add the tomatoes, chilies and ginger paste.
We’ll fry the mixture till the time we notice oil floating on the top it.
Add red chili powder as well. Add more if you like spicy food.
Keep the gas medium and will fry the masala while stirring it like this.
Oil has started to separate, the masala is ready.
Now we’ll add cream to it.
We’ll fry it while stirring it continuously.
We’ve fried it on medium flame for about 2-3 minutes and now we can see the oil get separated.
So it has been fried. Now we’ll add water to it, about a cup will do.
Add more/little water as per you will.
We’ll keep on stirring the mixture until it doesn’t start boiling. We’ll add garam masala.
Add salt when the mixture begins boiling. Add a little green coriander as well
Turn the flame high cause we want the mixture to get boiled quickly.
The gravy has started to boil; now we’ll add salt.
Add salt only when the gravy has started to boil.
A lot of times the viewers complain that they were making cream gravy and it got spoiled.
This may have many reasons, one is, and the cream should be of room temperature when you add it. Adding it straight from the fridge spoil it. Another reason may be not stirring the gravy continuously until it begins to boil.
Even after adding water we need to keep on stirring the mixture.
Keep these things in mind; the cream will never get spoiled.
Today we’ve made the gravy from tomatoes and cream, but you may also use cashew nuts, poppy seeds, watermelon seeds, coconut, sesame or just onion-tomatoes.
So you can make the gravy from a variety of ingredients, check out their recipies on nishamadhulika.com; there are various recipes under section ‘various curries’.
So the gravy has begun boiling. We’ll let cook on a low flame for another 3-4 minutes.
Turn the flame low and check later.
We’ve cooked it for less than 5 minutes, kept the flame low and the gravy is now ready.
Turn off the flame and add the koftas into the gravy.
Koftas are very soft, no need to cook them.
Just mix them with the gravy while serving them. We’ll mix them well.
Transfer the curry to a bowl.
Kathal – Kofta Curry (Jackfruit Ball Curry) is now ready and looks very beautiful.
We’ll garnish it with a little green coriander.
So the curry is ready! It is very delicious.
Is enough for 4-5 people.
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