Jheenga Aloo Kofta with Tamarind Rice Recipe

 
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Jheenga Aloo Kofta with Tamarind Rice
  • Chef: NDTV Food
  • 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.

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