Although I love cooking but I do not exactly like spending hours in the kitchen. Due to a recent injury that I took from a fall during my holiday in August, I am not able to stand for long. Therefore I have been devising ways and tweaking my old recipes so as to make them faster without compromising on their taste. During the Navratras, we abstain from eating non vegetarian food and the carnivores in my house give me a tough time, wanting to eat ‘good’ vegetarian curries and meals. Actually I love dishing out a variety of vegetarian meals to them. Those nine days of abstainanace results in almost a vegetarian feast in our house! Each day I try to excite them with a variety of vegetarian meals that vary from curries, salads and grilled food to pastas and continential meals. This time around my daughter enjoyed these meals so much that she did not consume fish or chicken for over a month!
So, one of those days, I threw in all the ingredients of a standard curry in the grinder and ground them to a paste. I fried the paste in a little oil and what an aromatic curry it turned out to be! I have used the same curry base for this kofta curry and I am sure this easy and quick kofta curry will definitely make you wanna try it in your kitchen.
Here is what all you will need,
For the Koftas
100 grams Potatoes, boiled and mashed
250 grams Paneer, grated
2 tbsp (measuring table spoon) Bread crumbs
2 tbsp (measuring table spoon) Corn flour
1 tsp finely chopped, Green Chilies
1 tbsp chopped fresh Cilantro
Salt to taste
For the Curry
1 medium size Ripe Tomato
4 – 5 fat cloves Garlic
1 inch Ginger
2 Green Chilies (adjust according to heat of the chillies you are using)
2 tbsp Oil
½ tsp Cumin seeds
1½ tsp Chick Pea Flour (besan)
3 tbsp Yogurt
½ tsp Kashmiri Red Chili Powder
½ tsp Turmeric powder
1 tsp Coriander powder
½ tsp Garam Masala Powder
½ tsp Kasoori Methi
3 tbsp plus ¾ C Water
1/3 C Milk (i prefer using full fat)
A handful of chopped fresh coriander to garnish
Mix together all the ingredients of the kofta and make equal sized balls. (I could yield 12)
Heat oil in a wok and on medium high heat, fry the koftas in two or three batches till they turn golden brown in color. Using a slotted spoon take out the koftas from the oil and transfer them over on an absorbent sheet.
For the curry, make paste using the first four ingredients under the curry ingredient list.
In a pan, heat oil and add cumin seeds. Allow them to crackle and add the paste. Fry the paste on medium high heat stirring all the while to prevent the paste from getting burnt. Fry till the paste becomes thick and leaves oil. Reduce the heat to medium low and mix in 3 tbsp water.
Add besan and fry the paste for about half a minunte. Whip the yogurt and quickly add to the wok. Add the spices now – chilli powder, turmeric powder, coriander powder, garam masala and kasoori methi. Fry the a few more seconds.
Now add ¾ cup of water along with the milk. Stir to make the curry homogenous in consistency. Once the curry comes to a boil, add the koftas and bring to a boil a boil again on high heat. Once the curry comes to a boil, reduce the heat to low and allow it to simmer for 3 – 4 minutes.
The curry will look a wee bit watery at this stage but it will thicken as it cools gradually. Garnish with chopped fresh coriander.
Yield – 12 Koftas (3 koftas per person in a curry)
Note: You may need to add some water if the curry thickens upon cooling