Ker & Sangri Ke Kofte

11/12/2023

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Ingredients for Ker and Sangri Sabji:


Ker: 100 gm

Sangri: 200 gm

Yogurt: 100 ml

Coriander powder: 5 gm

Red chili powder: 5 gm

Turmeric powder: 5 gm

Garam masala powder: 5 gm

Dry mango powder (Amchur): 5 gm

Salt: to taste

Raisins: 10 gm

Mustard Oil: 25 ml

Asafoetida (Hing): 5 gm

Cumin seeds: 2 gm

Fennel seeds (Saunf): 2 gm

Dry red chilies: 1 gm

Fresh coriander leaves: 5 gm


Prepare Ker and Sangri:


  • Wash dried Ker and Sangri separately to remove all the dirt. Soak them separately in water for 8-10 hours.

  • Wash them again thoroughly.

  • Add the soaked Ker and Sangri to a pressure cooker and cook for 2 whistles.

  • Keep the cooked Ker and Sangri aside.


Make the Sabji:

  • Heat mustard oil in a pan over medium-high heat.

  • Once the oil is hot, add asafoetida, cumin seeds, and fennel seeds. Sauté them.

  • Add dry red chilies, coriander powder, Kashmiri red chili powder, turmeric powder, garam masala powder, and dry mango powder. Sauté for a few minutes.

  • Add the cooked Ker and Sangri to the pan and mix well.

  • Add plain yogurt, raisins, and salt. Mix well.

  • Reduce the heat to low, cover the pan with a lid, and cook for a few more minutes.

  • Check for salt and adjust if needed.

  • Garnish with chopped coriander and make round dumplings of the mixture.


Ingredients for the Kofta:


Cottage Cheese: 100 gm

Corn Flour: 5 gm

Refined Flour: 10 gm

Salt: to taste

Green Cardamom powder: 1 gm

Sunflower Oil: 700 ml


Prepare the Kofta:

  • Grate the cottage cheese and add corn flour, refined flour, and salt.

  • Bind the mixture to form a soft dough.

  • Take the Ker Sangri mixture dumplings and stuff them inside the cottage cheese dough, covering them thoroughly with a dusting of flour.

  • Deep fry the dumplings on a slow flame until crisp.

  • Keep them aside.


Ingredients for the Kofta Curry:


Cashew nut (Boiled and Pureed): 100 gm

Tomato puree: 100 gm

Onion puree: 100 gm

Yogurt: 100 ml

Green chilies: 2 gm

Coriander powder: 5 gm

Kashmiri red chili powder: 5 gm

Turmeric: 5 gm

Garam masala: 5 gm

Bay leaf: 1 gm

Green cardamom: 1 gm

Butter: 5 gm

Cream: 5 ml

Mustard Oil: 15 ml

Water: 100 ml

Curry leaves: 5 gm

Ginger Garlic Paste: 10 gm

Fresh Coriander: 10 gm


Prepare Ker Sangri Ke Kofte:

  • Heat oil in a pan and add bay leaf, green cardamom, curry leaves, and asafoetida.

  • Add onion puree and cook until translucent.

  • Add fresh tomato puree, cashew nut puree, and ginger garlic paste. Cook properly.

  • Add coriander powder, Kashmiri red chili powder, turmeric powder, and garam masala powder. Sauté for a few minutes until the flavors meld.

  • Add slit green chilies and cook by adding water.

  • After a boil, add cream and butter to the gravy and cook until it reaches a thick consistency.

  • Simmer the cottage cheese and Ker Sangri dumplings in the gravy.

  • Garnish with fresh coriander.

  • Serve hot.


Indulge in the rich flavors of Gujarat and Rajasthan as you savor every bite of Ker & Sangri Ke Kofte, served in a delightful and wholesome thali at Tuskers – Vegetarian Dining & Bar in Sofitel Mumbai BKC.



Ker & Sangari Ke Kofte recipe is by Sidney Dcunha, Director of Culinary at Sofitel Mumbai 


Version no : Ver 1.2.2