MAGGI Kofta Masala Gravy Recipe by Dr. Neha Kulkarni

Cooking Time: 25 Minutes
Preparation Time: 20 Minutes
Total Serves: 2

The Ingredient List

• MAGGI Noodles Packet with Tastemaker (Vegetarian) - 1
• MAGGI Hot & Sweet Tomato Chili Sauce – 1 Tablespoon
• Potatoes - 4, Medium Size (Boiled & Mashed)
• Water - 4 Cups
• Oil - 4 Tablespoons (For Gravy Making)
• Oil - 250 ML (For Frying)
• Ginger-Garlic Paste - 2 Teaspoons
• Ginger Chilli Paste - 2 Teaspoons
• Peas - 1 Small Cup
• Corn - Few
• French Beans- 2-3
• Onion – 2, Medium Size (Diced Roughly)
• Onion – 1, Medium Size (Finely Chopped)
• Tomatoes - 2, Medium size (Diced Roughly)
• Cashews - 5
• Kitchen King Masala - 1 Tablespoon
• Chole Masala- 1 Teaspoon
• Turmeric Powder- 1 Teaspoon
• Kashmiri Lal Powder- 1 Teaspoon
• Kasmirilal Mirch – 3
• Cumin Seeds - 1 Teaspoon
• Salt – As Per Taste
• Coriander Leaves - Few Strands
• Bread Crumbs- 1 Cup
• Maida – 1 Cup
• Lemon – 1
• Sugar- 1 Tablespoon
• Rice Flour

The Easy Steps

Preparation:

1. Prepare ingredients as mentioned in the list
2. Boil 2 cups of hot water in an open Saucepan. Add peas, corn, and french beans to it and boil for 2 minutes. Add 1 pack MAGGI Noodles boil for 3 minutes. Drain the noodles and allow them to cool.

- Grind the ginger and garlic to a fine paste
- Grind ginger and 2 green chilies to a paste
- Mash the boiled potatoes and keep
- Roughly dice 2 onions and tomatoes
- Finely chop one onion

Cooking Koftas:

1. Heat 2 tablespoons oil in a pan. Add ginger and chilli paste to it. Add mashed potatoes. 1 teaspoon.coriander powder, turmeric powder, chili powder, garam masala, and salt to taste along with 1 teaspoon MAGGI tastemaker. Add the MAGGI mixture and MAGGI Hot & Sweet Tomato Chilli Sauce and mix well. Allow the mixture to cool and 2 tablespoons of rice flour for binding the mixture. Make kofta balls out of the mixture. Take 2 small cups of Maida, add half a cup of water and make a thick paste. Roll the koftas in the paste and coat with bread crumbs. take another karahi and add 250 ml of oil and heat it. Now deep fry the koftas. Till golden brown.

Cooking Gravy:

1. Heat a pan, 2 tablespoons of oil, cumin, and add diced onions, tomatoes, 2-3 garlic cloves, ½ inch cut ginger, 5 cashews, 2-3 kashmiri red chilies, and a little salt. Sauté the mixture well. Allow the mixture to cool and grind it to a fine paste.
2. Heat 2 tablespoons of oil in a pan. Add 1 cup of chopped onion to it and fry the onion well. Add ginger-garlic paste to it. Stir the mixture well until the onions turn pink .now add the finely ground paste to it. Allow the gravy to cook on low flame until its cooked and oil starts to come on the top. Add 1 teaspoon of red chilli powder, 1 teaspoon turmeric powder, 1 teaspoon kitchen king masala, 1 tablespoon chole masala, 1 teaspoon coriander powder, MAGGI Masala, a dash of lemon salt as per taste, 1 tablespoon sugar and some kasoori methi. Mix the mixture well and add ½ cup water to adjust the thickness consistency. Allow the gravy to cook on low flame.

Presentation:

1. Take a bowl for presentation and add the gravy to it and tuck the deep-fried. Koftas in it. This allows the gravy to soften the kofta balls and also allows the flavour of the gravy to amalgamate with the koftas. Top it with fried noodles as garnish, coriander strand and dice of lemon along with kofta balls as siders.