Indian Food

Making The Kofta Curry

>> Soak the vegetables in salt water for 15 minutes and drain the

vegetables of all water.

>> Put the peas, carrot, capsicum, potato, and the cauliflower florets in the

grinder and blend it till it becomes a hard paste

>> Put the vegetable mix in a bowl and added grated cheese or paneer. However,

adding paneer or cheese is optional.

>> Add the Kashmiri red chili powder, coriander powder, garam masala powder,

and black pepper powder to the bowl.

>> Then add the cup besan (gram flour) and how much ever salt you would want. >> If the mixture is watery, add more gram flour. The mixture should be like a

paste.

Frying the vegetable Kofta

>> Make small to medium sized balls and fry the balls in a pan with either

oil or ghee.

>> Fry 2-3 balls. Do not add more at a time. >> Fry the balls for 15 to 20 minutes till they are crisp golden. Then remove

it and drain the balls of water. Keep the water from the kofta balls to add to the gravy later.

>> Once all the kofta balls are fried, put them on a paper towel.

Making the kofta curry

>> Take the cashews, add some water and blend it in a grinder until you make a

smooth paste. Once you get the paste, put it aside.

>> Next ingredients in the grinder will be the onions, green chili, chopped garlic

and chopped ginger. Do not add water in the paste. Take out the paste and put it to the side.

>> The next ingredient you have to add in the grinder will be chopped tomatoes.

Do not add water.

>> Now you’re done with the blender. Heat 3 tablespoons of ghee or oil in a

pan and add tej patta, cinnamon, green cardamoms, black cardamom, and 2 single strands of mace. Saute the spices. Now add the onion paste you made from the blender into the spices saute. Make sure you are stirring them on a low medium flame.

>> Since this process takes longer, add salt to quicken the process. Mix the

saute till it is golden.

>> Now add the tomato puree you made in the blender to the saute and mix it. >> Add the Cashew Paste to the saute. Mix this spice paste for 5 minutes on

medium or low flame.

>> Add turmeric powder, Kashmiri red chili powder, and regular red chili

powder to the spice mix. Mix well.

>> Add 3 tablespoons of fresh curd or yogurt. >> Stir well till you see the ghee releasing on the sides. >> Now add 1.5 cups of water. Mix for 10 minutes and add water if required.

One the gravy is thick and orange and there are bubbles on the top.

>> Add garam masala powder, kasuri methi, and 2 tablespoons low fat

cream. Adding the cream is optional. Mix well for 5 minutes.

>> Turn off the stove and coriander on top for the taste and aesthetic.

Final Preparation

Add the curry into the bowl and add the vegetable kofta bowls in the curry bowl. You can serve this curry as it is or serve it with rotis or rice. Voila! You are ready to serve the dish!

Directions

For this, you need to start by washing the potatoes with the skin on. Once done, poke them with a fork and boil them in a pressure cooker. Boil them for 4-5 whistles

Once the potatoes are cold, peel them completely and set aside

In a deep vessel, pour half cup oil and let it heat for a while

Drop in the potatoes one by one into the hot oil

Let it fry from all the sides till it is golden brown in colour

Remove the potatoes from the oil and set aside

To that same oil, add ½ tsp of cumin seeds

Let it crackle well

To that, add the chopped or pureed onion and stir it well

Once the onion becomes translucent, add the ginger garlic paste

To that, add the chopped or pureed tomatoes

Add all the spices to it and the slithered chillies

Let it cook till the oil separates

Once done, add the fried potatoes to that and mix everything together

Cover with a lid and cook for 5 minutes

Add some water to the mix and cook for 5 minutes till the potatoes are completely soft

To that, add the cashew paste and mix thoroughly

Add the cream in the end and cook on medium to high heat