Jamun kofta curry recipe a rich kofta added to onion tomato base gravy.Once when I was searching for ideas to use up the jamun mix this popped up in my mind and immediately tried it out.I was so content to see all the happy faces at home after tasting this, the koftas are breadish texture with a great taste to go with the makhani gravy..yum!
Do try this and let me know how you like it.
Gulab jamun kofta curry recipe - koftas made using gulab jamun mix.
- 1 and 1/2 cups jamun mix
- 1/4 cup grated carrot
- 1/4 cup chopped onions
- 1 tbsp coriander leaves
- water as needed
- 1 no medium sized big onion(roughly chopped)
- 2 nos medium sized tomatoes(roughly chopped)
- 5 nos cashews
- 1 tbsp oil
- 3/4 tsp shahi jeera
- 1 tsp ginger garlic paste
- 1 tsp red chilli powder
- 3/4 tsp garam masala powder
- 1 tbsp fresh cream
- 1/3 cup milk
- 1 tsp coriander leaves(finely chopped) just for garnish
- salt to taste
- water as needed
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To a pressure cooker - add onion,tomatoes and cashews.Add 1/2 cup water and pressure cook for 2 whistles.Cool down completely.
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Transfer to mixer jar and make a fine puree,Set aside.Heat a pan with oil - add jeera let it crackle.
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Add ginger garlic paste fry for a minute.Add onion tomato puree and let it boil in low flame.
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Now add required salt along with red chilli powder and garam masala powder.Simmer for 5mins in low flame.
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Add fresh cream mix well then add milk.
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Mix it and bring to a boil, garnish with coriander leaves and switch off.
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In a mixing bowl - add jamun mix along with carrot,onion and coriander leaves.Mix well first.
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Then sprinkle little water to a form a dough.Roll small lemon sized balls.
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Arrange in a plate.Heat oil in a kadai - fry the balls, roll and cook for even browning and cooking.Fry 3-4 balls at a time.Fry in batches.
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Fry until golden brown.Drain in tissue paper. At the time of serving add the balls to the gravy and serve.
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Serve hot with roti or chapathi.
- Fry the koftas at the time of serving.If you want you can add the koftas to the gravy and keep but just few mins before else it will become very soft.
- We like our kofta a bit crispy so we add at the time of serving.
- The koftas needs just very little water so sprinkle mix and then proceed accordingly.
How to make jamun kofta curry recipe:
- To a pressure cooker – add onion,tomatoes and cashews.Add 1/2 cup water and pressure cook for 2 whistles.Cool down completely.
- Transfer to mixer jar and make a fine puree,Set aside.Heat a pan with oil – add jeera let it crackle.
- Add ginger garlic paste fry for a minute.Add onion tomato puree and let it boil in low flame.
- Now add required salt along with red chilli powder and garam masala powder.Simmer for 5mins in low flame.
- Add fresh cream mix well then add milk.
- Mix it and bring to a boil, garnish with coriander leaves and switch off.
- In a mixing bowl – add jamun mix along with carrot,onion and coriander leaves.Mix well first.
- Then sprinkle little water to a form a dough.Roll small lemon sized balls.
- Arrange in a plate.Heat oil in a kadai – fry the balls, roll and cook for even browning and cooking.Fry 3-4 balls at a time.Do in batches.
- Fry until golden brown.Drain in tissue paper.At the time of serving add the balls to the gravy and serve.
Add the koftas to the gravy while serving time.Drizzle fresh cream, garnish with coriander leaves.Serve hot with roti or chapathi.
Serve hot with phulka or roti!
I made this few days back. But didnt add anything to jamun mixture. I like the idea of adding onions, carrots to it. Next time will give a try.
Excellent idea to use Jamun mix. Kofta tastes very good.