Diwali recipe from Executive Chef Yogender Pal, Amari Raaya Maldives.
Mewey ke koftey
For the koftey
Ingredients Quantity
Grated cottage cheese 500 gms
Khoya 200 gms
Chopped mushrooms 100 gms
Blanched chopped spinach 100 gms
Chopped prunes 50 gms
Roasted gramflour 100 gms
Chopped apricot 50 gms
Chopped cashewnuts 25 gms
Chopped green chillies 10 gms
Chopped blanched and deskinned pistachios 25 gms
Salt To taste
Roasted cumin powder 25 gms
Red chilli powder 15 gms
Green cardamom 5 gms
Refined oil For frying
For the gravy
Chopped onions 250 gms
Ginger garlic paste 50 gms
Chopped green chilli 10 gms
Whole green cardamom 10 gms
Whole cinnamon sticks 5 gms
Whole cloves 5 gms
Bayleaf 3-4 no
Roasted coriander powder 25 gms
Roasted cumin powder 25 gms
Turmeric powder 5 gms
Cream 200 ml
Fresh chopped coriander 20 gms
Julienne green chillies 10 gms
Green cardamom powder 5 gms
Ghee 200 gms
Method
For the koftey
- Mix all the ingredients together, check the seasoning and shape into round dumplings and then fry them and keep aside.
For the gravy
- Heat the ghee and then add whole green cardamom, cinnamon stick, cloves and bayleaf and let it crackle.
- Add the chopped green chillies, chopped onions and ginger garlic paste and cook till the time the onion turns light brown in colour and the oil comes on top.
- Add the turmeric powder and then cook it for two minutes.
- Add the roasted cumin powder and coriander powder and cook till the time the oil comes on top.
- Take it off the flame and cool it down and then make a fine paste.
- Add some water to the onion and spice paste and strain it through a fine strainer.
- Reduce the flame and then add the cream and let it simmer over a gentle heat till the time the fat separates.
- Drop the koftey in the gravy and simmer for 5 minutes and garnish with chopped green coriander, juliennes of green chillies and green cardamom powder.
- Serve hot with steamed rice or butter naan.
