Coconut Tikki Lababdar2021-02-14
- Servings: 4
- Prep Time: 15m
- Cook Time: 30m
- Ready In: 45m
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This information is per serving.
Coconut Tikki Lababdar is a popular gravy dish. This recipe mostly made with paneer but I made it with coconut. It is more Punjabi style than Mughlai style with the use of onions, tomatoes, cashews and spices.
Ingredients (For Tikki)
- 1 Cup Sliced Coconut
- 1 Chopped Onion
- 1 Tablespoon Ginger Garlic Paste
- 1 Tablespoon Jeera Powder
- 1 1/2 Tablespoon Red Chili Powder
- 1/2 Tablespoon Turmeric Powder
- 1 Tablespoon Coriander Powder
- 1 Tablespoon Salt
- Coriander Leaves for Garnish
Ingredients (For Gravy)
- 2 Tomatoes
- 2 Green Chilies
- 1 Tablespoon Besan (Chickpeas Flour)
- 1 Tablespoon Rice Flour
- 2 Bay Leaves
- 1 Teaspoon Shah Jeera
- 15 Cashews
- 2 Pieces Ginger
- 3 Garlic Cloves
In a grinder, add 1 cup sliced coconut, chopped green chilies, besan, and rice flour, grind it coarsely, and take it in a bowl.
Add one tablespoon salt and mix well.
Apply oil to the palm and make a small Tikki.
Fry all the tikkis in medium hot oil until golden brown and keep it aside.
Take two glasses of water in a pan, add Tomatoes, cashews, ginger and garlic, five cloves, five cardamoms, and boil.
Take it out and grind it into a fine paste.
Now heat oil in a Kadai, add Shah Jeera, and add chopped onions. Once the onions are light golden brown, add turmeric and ground puree and sauté it.
Once the oil oozes, add chili powder, salt, Jeera, and coriander powder, mix well and sauté for 5 minutes. Add water and mix well. Close the lid.
After 5 minutes, add the coconut tikkis.
Add one tablespoon cream and cook for 5 minutes and turn off the stove.