Kofta Curry

Kofta Curry

By Chef Shantanu Gupte

From Health Mange More

Prep: 25 minutes

Cook: 25 minutes

Method: Easy

Course: Main Course

Type: Indian

Key Ingredients:

Spongy kofta in a velvety gravy – a dish that can be served at any party

Ingredients

Cabbage leaves, finely chopped 5 to 6
Low fat cottage cheese (paneer), grated 2½ tbsps
Gram flour (besan) 2 tbsps
Salt to taste
Red chilli powder 1 tsp
Garlic, chopped 1½ tsps
Oil 4½ tbsps
Cumin seeds ½ tsp
Cinnamon 1 inch
Asafoetida ¼ tsp
Cloves 3
Black peppercorns 3 to 4
Ginger, chopped ½ tsp
Green chilli, slit 1
Medium onions, finely chopped 2
Pumpkin, cut into cubes ½ cup
Medium tomatoes, finely chopped 2
Jaggery, grated 1 tsp
Dried fenugreek leaves (kasoori methi) 1 tbsp

Methods

To make kofta, take cabbage, low fat cottage cheese, gram flour, salt, ½ tsp red chilli powder and ½ tsp garlic in a bowl and mix together. Divide into equal portions and shape them into round koftas.
Heat 2 tsps oil in a non-stick pan and shallow-fry koftas till they turn a light brown on all over. Set them aside in a bowl
To make gravy, heat remaining oil in another non-stick pan, add cumin seeds, cinnamon, asafoetida, cloves, black peppercorns, remaining garlic, ginger, green chilli and saute till fragrant.
Add onion and pumpkin and cook for 3-4 minutes. Add salt, remaining red chilli powder and tomatoes and mix well. Add ½ cup water and cook till tomatoes become pulpy.
Cool the mixture a little and transfer into a blender jar and blend till smooth.
Transfer the ground mixture into the same non-stick pan and cook for 2-3 minutes.
Add jaggery and crushed dried fenugreek leaves.
Arrange the koftas in a serving dish, pour the gravy over them and serve hot.

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