Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, tiranga gravy kofta. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Tiranga gravy kofta is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look fantastic. Tiranga gravy kofta is something which I have loved my whole life.

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To get started with this particular recipe, we must first prepare a few ingredients. You can cook tiranga gravy kofta using 37 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Tiranga gravy kofta:

1. Take For kofta
2. Prepare 6 boil potatoes
3. Take 2 tablespoon ginger garlic chilli paste
4. Take 6 bread crumbs
5. Get Salt as per need
6. Make ready Oil for frying
7. Take For green gravy
8. Prepare 2 bunch palak
9. Take 2 tablespoon ginger chilli garlic pase
10. Take 1 bowl curd
11. Get Salt as per need
12. Get 1 tablespoon coriander powder
13. Get 1/2 teaspoon turmeric powder
14. Make ready For orange gravy
15. Prepare 4 tomaotes
16. Make ready 2 inch dalchini
17. Make ready 2 tej patta
18. Prepare 6 cloves garlic
19. Prepare 2 inch ginger
20. Prepare 1 onion
21. Make ready 3 cardamon
22. Make ready 1/2 tablespoon cummin seeds
23. Make ready 7-.8 cashews
24. Get Salt as per need
25. Prepare 1 tablespoon red chilli powder
26. Get 2 green chilli
27. Make ready 1 bowl curd
28. Make ready For white gravy
29. Take 3 onion
30. Get 3 cardamom
31. Get 6 cloves garlic
32. Make ready 7-8 cashews
33. Take 2 green chilli
34. Prepare Salt as per need
35. Take 2 tabelspoon of desi ghee
36. Prepare 1/2 . cup.of milk
37. Get 1/2 bowl curd

Roll each kofta in flour, dip in the beaten egg, then roll in the breadcrumbs. Fill a deep saucepan For the gravy, blend together the onions, garlic, ginger, poppy seeds and nuts in a food processor to a. ⬇ Download tiranga ribbon pic - stock vector and vectors in the best photography agency ✔ reasonable prices ✔ millions of high quality and royalty-free Tiranga ribbon pic - stock illustrations and vectors. Find tiranga stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day.

Steps to make Tiranga gravy kofta:

1. For kofta first mash potatoes add ginger chiili garlic paste,bread crumbs,salt mix all ingredients very well to make soft dough make some. balls from the dough and deep fry them
2. Now for green gravy, boil spinach make paste with curd, now take utensil heat up oil add ginger garlic paste saute for 2 minutes add spinach paste to it add salt,coriander powder and turmerix powder to it,simmer for 15 minutes untill spinach cook.
3. For orange gravy, in a wok add sliced.tomato,onion,cashews,garlic,cummin seeds,ginger,green chilli,tej patta,dalchini,salt, and little bit water to boil all this for 20 minutes on low flame,then make paste of this with curd and then take a utensil add 2 tablespoon desi ghee add this tomato gravy and cook for 10 minutes on high flame.switch off the flame..orange gravy is ready
4. For white gravy take a utnesil add little water sliced onion,cashews,salt,green chilli,garlic,black peperr boil untill onion get soft then make a paste in a mixer with curd then take other utensil.add desi ghee pour this gravy to it and cook for 10 minutes on high flame then add milk and cook for 5 minutes on low flame,then switch off the flame,white gravy is ready to.serve
5. Trianga garvy is ready with kofta

Malai Kofta in Makhani Gravy, succulent and spicy vegetable dumplings find a flavourful home in this rich tomato gravy, cooked in butter and topped with cream. These koftas speak of the magic of. Keep in the fridge for fifteen minutes to let the koftas firm up. Chicken Masala (thin gravy) and Chicken Biryani. Pls let them know if you want less oil, as they tend to put a lot of it into your dish.

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