GJ Kofta (6 servings)


For koftas

Gulab jamun mix   100 g

Cooking oil   1 cup

Raisins      ¼  cup

Green chillies  4 (finely diced)

Turmeric powder ¼ tsp

Salt  ½ tsp

Chilli powder   ½ tsp

Cumin powder ¼ tsp


Onion  3 (medium-sized)

Tomatoes  3 (big)

Ginger  2″ piece

Cashew nut  10 to 15 (soaked)

Spices for gravy

Turmeric powder ½ tsp

Chilli powder  1½ tsp

Dhania powder ½ tsp

Cumin powder ½ tsp

Salt  1 tsp

Garam masala   1 tsp

Cumin seeds 1 tsp

Cilantro leaves   2 tbsp (finely cut)


  1. Take gulab jamun mix in a bowl and add raisins and the spices and mix well.  Add about one-third cup of water to make a soft but firm dough and make about 16 balls.
  2. Heat oil in a frying pan and deep fry the jamun balls on medium flame till they turn golden brown. Drain off the excess oil and arrange them in a shallow or flat wide bowl.
  3. Grind the onion to make a puree.  Heat about a table spoon of oil in a pan and let the cumin seeds splutter. Add the onion paste and saute till the color changes golden brown and the raw smell is gone. Add all the spices and saute on low flame till the spices blend well and aroma starts.
  4. Puree the tomatoes, cashew, and ginger and to sauteed onions and cook on low flame till tomatoes are cooked.
  5. Add about 1½ cups of water and let the gravy simmer on low flame.
  6. Pour the hot gravy  along the side of the kofta balls about 10 minutes before serving and garnish with cilantro leaves.

Makes a lovely side dish for chapathis and can also be had with jeera rice.


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