Jheenga Aloo Kofta with Tamarind Rice Recipe

 
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Jheenga Aloo Kofta with Tamarind Rice
  • Chef: Aamir Iqbal, Team Pakistan
  • Prep Time:
  • Cook Time:
    Total Cook Time:
  • Difficulty Level: Medium

Soft koftas made of potatoes and baby prawns, served with sauce and tamarind sauce.

Ingredients of Jheenga Aloo Kofta with Tamarind Rice

  • 6 potatoes, boiled
  • 20 baby prawns, shelled and deveined
  • 250 gm refined flour (maida)
  • 2 eggs
  • 2 Tbsp parmesan cheese
  • Salt to taste
  • 1 tsp black pepper powder
  • 2 Tbsp brown elephant garlic, chopped
  • 1 tsp red chilli, crushed
  • 1 tsp coriander powder
  • 2 Tbsp chaat masala
  • 1 tsp green cardamom powder
  • For Sauce:
  • 2 onions
  • 2 Tbsp ginger paste
  • 1 ltr prawn stock
  • Salt to taste
  • 1 tsp coriander powder
  • 10 medium prawns (40-50g per prawn)
  • For Tamarind Rice:
  • 1 onion
  • 1 Tbsp cumin seeds
  • 5 Tbsp tamarind paste
  • 300 gm basmati rice, soaked beforehand
  • 5 large lemons
  • 1/2 bunch fresh soya (dill)
  • 6 thai red chillies

How to Make Jheenga Aloo Kofta with Tamarind Rice

1.Mash the boiled potatoes, and chop the baby prawns.
2.Add these two, refined flour, eggs, brown garlic, parmesan cheese, salt, black pepper, red chilli powder, coriander powder, chaat masala, green cardamom powder and make a dough.
3.Make koftas of this mixture. Serve with tamarind rice.
For Sauce:
1.Put oil in a saucepan and saute onion, ginger paste, prawn stock, salt, coriander and reduce.
2.Then saute the medium size prawns in it.
For Rice:
1.Saute onion, then put cumin and tamarind paste and soaked rice.
2.Saute and then put water and leave till cooked.
3.Add lemon juice for tanginess and dill leaves for flavour.
4.Add a few chopped thai red chillies.
Key Ingredients:

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