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Shahi Nadru Ke Kofte
Shahi Nadru Ke Kofte

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The ingredients needed to cook Shahi Nadru Ke Kofte:
  1. You need For Koftas
  2. Get 1/2 kilograms Kamal Kakdi or Lotus Stem
  3. Take 1 medium Potato peeled
  4. Use 1/2 cup Besan or Chickpea Flour
  5. Get 1/2 teaspoon Anardana or Dried pomegranate powder
  6. Prepare 1/4 teaspoon coriander seeds
  7. Provide 1/4 teaspoon Salt or to taste
  8. Prepare 1/4 teaspoon Red Chilli Powder
  9. Get 1 Green Chilli chopped
  10. Get For the filling
  11. Provide 2 teaspoon crushed almonds as filling for the koftas
  12. Get For Gravy
  13. Use 4 Ripe and red Tomatoes
  14. Take 2 medium onions
  15. Provide 6 Cloves Garlic
  16. Take 1 inch ginger
  17. Prepare 1 teaspoon oil or Clarified butter
  18. Take 2 green chillies
  19. Take 1 teaspoon Cumin seeds or Jeera
  20. Prepare 1/2 teaspoon Salt or to taste
  21. You need 1/2 teaspoon Turmeric Powder
  22. You need 1/4 teaspoon Red Chilli Powder or to taste
  23. You need 1/4 tsp cinnamon powder
  24. Prepare 1/2 teaspoon cardamom powder
  25. Use 1/2 teaspoon fennel powder
  26. Use 1 teaspoon kasuri methi
  27. Get 1 teaspoon badshah kitchen king masala
  28. Take 1/2 teaspoon Garam Masala
  29. You need 2 tablespoons Cashews soaked in water
  30. You need For the garnish
  31. Get 1 tablespoon Fresh Coriander Leaves
  32. Provide 1 teaspoon Fresh Cream
  33. You need 1 teaspoon crushed almonds
Steps to make Shahi Nadru Ke Kofte:
  1. First of all select the right lotus stem, it requires bit of a skill. - They should be fresh and tender and the colour should be as whitish as possible, the stale ones turn black. Wash and scrape off the skin of lotus stem and cut the ends. Wash again after cutting the sides.
  2. Gather all the ingredients
  3. Grate the lotus stem and the potato in a mixing bowl.
  4. Add chickpea flour, red chilli powder, turmeric powder, dry mango powder, green chillies, coriander seeds and salt.
  5. Mix everything with your palms so that it starts to stick together to form a thick batter like consistency. (Add a teaspoon of besan if required to make the batter thicker).
  6. Make small lemon sized balls, flatten on your palm and fill 1/4th teaspoon crushed almonds, seal them properly from all sides and keep aside.
  7. Heat oil in a wok and deep fry the koftas 3, 4 at a time, turning occasionally, until golden brown in colour
  8. For the gravy- - Grind onions, tomatoes, ginger, garlic, cashews and green chillies in a blender and make a smooth puree.
  9. Heat Ghee in a wok and splutter Cumin seeds for a few seconds, add tomato puree, salt, turmeric powder and red chilli powder and let it reduce till you see ghee separating the masala.
  10. Add a cup of water and bring to a boil.
  11. Add cinnamon powder, cardamom powder, fennel powder, kasuri methi, garam masala, fresh cream and mix well.
  12. Switch off the flame and add the koftas and cover with a lid for 5 minutes or till the koftas have absorbed some of the gravy.
  13. Time for the plating - - Arrange the koftas in bowl or a plate and pour the hot creamy gravy over the koftas /dumplings
  14. Garnish with cream, coriander leaves and crushed almonds
  15. Serve hot with Rice, roti or parantha as per the choice.

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