Ingredients: tablespoon Ginger Garlic Paste, cup Curd (Dahi / Yogurt), Onion - paste, Bay leaf (tej patta), Black cardamom (Badi Elaichi), inch Cinnamon Stick (Dalchini), teaspoon Red Chilli powder, teaspoon Turmeric powder (Haldi), teaspoon Coriander Powder (Dhania), - as required, Oil - as required, - as required, sprig Coriander (Dhania) Leaves - finely chopped, grams Bottle gourd (lauki) - grated, cup Gram flour (besan), teaspoon Red Chilli powder, Green Chillies - finely chopped, - as required, - as required, Oil - as required, Vegetarian diet
Instructions: To begin making the Aal Ke Kofte recipe, firstly we will begin with preparing the koftas.Mix all the ingredients mentioned under ‘for koftas’ in a mixing bowl. Mix them properly. Add a little water to bring the mixture together.Once it is done, make round shaped pakoras out of it and deep fry them in a deep frying pan.When they turn brown from both the sides, take them out to on a kitchen towel to absorb the extra oil. Follow the same process for the reaming mixture and keep them aside.Heat oil in a heavy bottomed pan and add cloves, badi elaichi, tej patta and dal chini.After a minute add the ginger garlic paste and cook it tell the raw smell goes from the mixture.Once it is done add the onion paste and let it cook for 5 to 8 minutes.After 5 to 8 minutes, add red chilli powder, turmeric powder, coriander powder and the required salt. Let it cook for 5 minutes.After 5 minutes, bring the flame to low and add the curd.Mix well and add the required amount of water. Mix well and let it cook till the gravy gets a little thick.Once it is done, add the fried kofta and let it cook for 2 to 3 minutes more.After 2 to 3 minutes, switch off the stove and garnish it with chopped coriander leaves.Serve Aal Ke Kofte with Lauki Raita and Tawa Parathas for a perfect weekday meal.