Makhni gravy is something to die for. Anything cooked in a makhni gravy makes it rich and delicious. After cooking, paneer makhni, aloo maknhi, gobhi makhni…it was now time for some kathal to go with the creamy gravy. Had lots of kabab mix left in my fridge box which i had made yesterday. So thought to go for some kathal ke koftas in makhni curry. The delicate koftas simply melt in mouth and gives a marvelous taste when combined with a creamy and silky makhi gravy with a mild aroma of kasuri methi. I teamed up this awesome dish with plain steamed rice, because i did not wanted to get the flavors mix with any kind of pulao. As i am on a diet these days (hopefully) so even had some multi-grain flour chapatis.
For Koftas –
Raw Kathal/ Jack Fruit – 250gms (diced)
Potato – 1 medium (boiled)
Onion – 1 medium (chopped)
Garam Masala – 1 tsp
Zeera powder – 1/2 tsp
Turmeric powder – 1/2 tsp
Whole red chillies – 2
Green chillies – 4 (chopped)
Mint – 1 tbsp (chopped)
Coriander – 2 tbsp (chopped)
Roasted chana dal/ bengal gram powder – 2 tbsp (optional)
Salt as needed
Cornflour – 2 tbsp
Oil for frying
For Makhni Gravy :
Onion – 3 medium (chopped)
Ginger – 1 tsp (minced)
Garlic – 1 tsp (minced)
Tomato – 2 medium (chopped)
Fresh Cream – 1/2 cup
Cashew Nuts – 3 tbsp (chopped)
Kasuri Methi – 1 tbsp (crushed)
Coriander Powder – 1 1/2 tsp
Red Chilli Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Garam Masala Powder – 1/2 tsp
Zeera Powder – 1/2 tsp
Kitchen King Masala – 1 tbsp
Cinnamon – 2 stick
Shah Zeera / Caraway seeds – 1/2 tsp
Bay leaf – 2
Salt as needed
Refined Oil – 4 tbsp
Butter – 1 tbsp (melted)
For making Koftas :
1. Pressure cook the jackfruit pieces and potato with little salt, turmeric powder and whole red chillies. Allow them to cool and set aside.
2. Once the boiled jackfruit & potato is cooled, strain it nicely so that all the water gets completely drained out. Peel the potato and keep aside.
3. Now transfer it all into a large bowl and mash both potato and jack fruit properly.
4. Add all the spices, salt and chopped onions, green chillies, mint and coriander and mix properly and keep aside.
5.Take 1/4 cup of water and dissolve cornflour in it to make a solution.
6. Pinch a large lemon sized ball and roll it between your palm to make an oval shape kofta. Similarly make koftas from rest of the dough of same size and shape and keep aside.
7. Heat oil in a wok for frying. Once the oil is hot, take kofta in your hand and dip it in the cornflour solution and fry carefully till golden in color. Similarly dip other koftas too in the cornflour solution and fry in batches. Put them aside on a kitchen towel so that the excess oil is drained out.
For making Makhni Gravy :
1. Heat oil in a wok and fry the roughly chopped onions till brown and strain the oil and keep the fried onions aside to cool. Grind it in a mixer grinder to make a smooth paste.
2. Meanwhile chop the tomatoes. Now in a non stick pan add the strained oil and heat. Now add the chopped tomatoes , pieces of cashew nuts and cinnamon.
3. Cook them all in medium flame till the tomato leaves water and turn mushy. Switch off the flame and leave it to cool.
4. Similarly grind the cool tomato mix to make a puree.
5. In a large wok heat clarified butter/ghee and add bay leaf, shah jeera, minced ginger and garlic and fry.
6. Now add the onion paste and the tomato paste and fry them all together for few minutes.
7. Now add the spices like turmeric powder, coriander powder, garam masala powder, red chilli powder, Kitchen king masala and fry all nicely till the oil starts leaving the sides.
8. Take half cup of fresh cream and add in the masala and stir well.
9. Adjust salt and add 1/2 – 1 cup of water as per your required consistency of the gravy. Close the lid and allow it to cook in medium flame for 5-6 min.
10. Once the gravy is done, drop the koftas into it.
11. Take some melted butter/ghee and pour on the gravy and sprinkle some crushed kasuri methi all over.
Serve hot with plain steamed rice or roti/paratha.