For the last week of BM #36, I have chosen to highlight some recipes which I had bookmarked online. For Day 1 here is this delightful kofta curry which was enjoyed by my family..
Ingredients - .
For the Koftas -
Cabbage, finely chopped 3 cups
Chana dal 3 Tbsp
Green Chilli 2-3 (or to taste)
Salt as needed
Chilli Powder 1/4 tsp
Besan 1 Tbsp
Oil to cook
For the Gravy -
Onions 1 cup
Salt as needed
Turmeric 1/4 tsp
Ginger-Garlic Paste 1-2 tsp
Chilli Powder 1/2 tsp (or to taste)
Dhania-Jeera powder 1 tsp
Beaten Yogurt 1/2 cup (more if needed)
Cashew Powder 2 Tbsp
Mint Powder 1 tsp
Coriander leaves for garnish
Seasoning (Oil 1 Tbsp, Cumin/Jeera 1/2 tsp)
Method Of Preparation -
To Prepare the Koftas -
Boil Cabbage and Chana Dal until chana dal is cooked al dente. Squeeze out the water from the mixture and set aside. (The water would be used later in the preparation of the gravy.)
Add in the chopped green chillies, salt and chilli powder. Mix well and sprinkle some Besan as a binding agent and knead into a soft dough.
Pinch equal portions of the mixture and roll them as small dumplings and set aside.
I used the abelskiver / paniyaram pan / ponganala penam to cook these koftas the low fat way. The regular way would be to deep fry them until golden brown.
Set the prepared koftas aside until the gravy is prepared.
To Prepare the Gravy -
In a heated pan, add oil and jeera/cumin. After the cumin seeds crackle, saute onions until they are brown.
Sprinkle turmeric, add ginger-garlic paste and squeezed out water set aside while making koftas.
Sprinkle the chilli powder, dhania jeera powder and beaten yogurt let it boil.
After the gravy starts to simmer add cashew powder and mint powder and let it simmer for a couple of minutes.
Gently drop the prepared koftas and allow them to get coated with the gravy all over. Make sure the koftas don't break.
Remove from fire and garnish with coriander leaves.
Serve with Rice / Roti.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 36.
Preparation Time 45 min