VEGETARIAN KOFTA CURRY
Kofta curry - a saucy dish of gently spiced meatballs - is often made with meat. But this one, based on my grandfather's, swaps in a mash of beans. Bound with bread crumbs and seasoned with ginger, garlic, green chile and herbs, it's a variation full of flavor and texture. Have it with some flatbread and some sliced cucumber in yogurt, or spooned over a bowl of rice. It's also delicious in a sandwich the next day. Note: To make it with lamb, as in his original version, substitute 1 1/2 pounds ground lamb for the beans. Soak the bread crumbs in 1/2 cup whole milk first, then squeeze out any extra liquid before adding them to the mixing bowl.
Provided by Tejal Rao
Categories dinner, beans, vegetables, main course
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Put the garlic, ginger and green chiles in a food processor, and pulse until you have a coarse paste. Put half the paste into a large bowl. Set the rest aside.
- Add the beans, spring onions, fresh herbs, bread crumbs, egg, garam masala, chile powder and salt to the large bowl with the paste. Mix well with a fork, mashing up the beans as you go into small pieces.
- Heat the oven to 400 degrees and line a sheet pan with parchment paper. Shape the mixture into 1-inch balls and arrange on the pan. Drizzle with 2 tablespoons oil, and bake until lightly browned, about 25 minutes. Set aside.
- Meanwhile, heat the remaining oil in a large skillet over medium. Sauté the onion until soft and translucent, about 5 minutes. Add the remaining garlic, ginger and chile paste, and sauté until light golden brown, about 10 minutes. If using fresh tomatoes, purée them until smooth in the food processor. Stir the tomato purée or crushed tomatoes, coriander and cumin into the skillet, and simmer for about 20 minutes, stirring occasionally.
- Add the kofta to the skillet, and turn the heat to low. If necessary, add enough water for the liquid to come about two-thirds of the way up the sides of the meatballs, then simmer another 15 minutes, stirring occasionally, until the kofta are warmed through and the sauce has thickened. Season with salt and pepper, and garnish with a light dust of garam masala and some extra herbs.
EASY VEGETARIAN KOFTA CURRY
My mother-in-law is Indian and let me in on a secret: The vegetable balls from IKEA® make for a great and ridiculously easy vegetarian kofta curry. This is ready in just about 30 minutes, making it perfect for a weeknight. Serve with basmati rice.
Provided by Diana Moutsopoulos
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 6
Number Of Ingredients 20
Steps:
- Heat olive oil and butter in a large saucepan over medium heat. Add cumin seeds, cardamom pods, whole cloves, cinnamon stick, and bay leaf. Cook until spices start to sputter, about 1 minute. Stir in onion, ginger, and garlic. Cook and stir until onion is softened and just starting to brown, about 5 minutes.
- Stir in diced tomatoes, coriander, turmeric, cumin, garam masala, cayenne, and salt. Bring mixture to a gentle simmer; add yogurt and stir well. Add frozen vegetable balls. Pour in hot water to thin sauce slightly to desired consistency. Bring mixture back to a simmer and cook, covered, until sauce is thickened and vegetable balls are heated through, 10 to 15 minutes.
Nutrition Facts : Calories 150.4 calories, Carbohydrate 9 g, Cholesterol 6.4 mg, Fat 8.4 g, Fiber 3.5 g, Protein 9.8 g, SaturatedFat 2.4 g, Sodium 541.9 mg, Sugar 3.1 g
DUDHI KOFTA CURRY (INDIAN SQUASH DUMPLINGS)
The Indian cookbook author Raghavan Iyer experienced his first Thanksgiving, in Minnesota, in the early 1980s. "Coming from a land of spice, I thought, 'Man, how boring,'" he recalled. He shared this recipe for squash dumplings in a creamy tomato sauce spotted with cashews and raisins, a bright and spicy dish welcome on any table, any time of the year. In a pinch? The sauce and dumplings can be prepared a day ahead and refrigerated separately.
Provided by Kim Severson
Categories dinner, curries, main course
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 23
Steps:
- Prepare the dumplings: Shred zucchini using a food processor or box grater. Collect shreds in a large bowl and mix in salt. Let stand for about 30 minutes.
- Meanwhile, place onion, cashews, garlic, ginger and chiles in a food processor. Pulse until mixture forms a spicy-smelling, slightly chunky paste.
- Wrap zucchini in a clean kitchen towel and squeeze out all the liquid. (Discard the liquid.) Transfer squash back to bowl and stir in onion paste mixture until combined. Add chickpea flour, rice flour and cilantro and stir to combine into a slightly wet batter.
- Working quickly, place a heaping tablespoon of batter in the palm of your hand and squeeze it to condense it into a ball; transfer dumpling to a baking sheet. Repeat with remaining batter to make about 25 dumplings. (The longer you let the batter stand without shaping it, the more liquid the squash will release, making it difficult to handle. Adding more flour will make it manageable, but will also make the dumplings too dense.)
- Pour oil into a wok, Dutch oven or medium saucepan to a depth of about 1 inch. Set over medium heat until a candy or oil thermometer registers 300 degrees. Meanwhile, line a plate or baking sheet with paper towels.
- Once oil is hot, gently slide 8 dumplings into pan. Fry, turning occasionally, until they are honey brown and crisp, about 5 minutes. Remove dumplings with a slotted spoon and drain on the paper towels. Repeat with remaining dumplings. You may need to adjust heat to maintain the oil temperature.
- Make the sauce: Heat ghee or oil in a large saucepan over medium-high heat. Add cumin seeds and cook until they sizzle and darken, 5 to 10 seconds. Immediately add onions, chiles, cashews and raisins. Stir-fry until onion is soft and golden, chiles are pungent, cashews have turned honey brown, and raisins have swelled and darkened, about 5 minutes.
- Add tomatoes, salt and turmeric to the saucepan, stirring once or twice to combine. Transfer to a blender and purée, scraping the inside of the jar as needed, to make a smooth and spicy-sweet red sauce. Pour sauce back into saucepan. Pour 1/2 cup water into blender jar and swish it around; add this liquid to pan. Stir in half-and-half and garam masala.
- Gently add dumplings to sauce, making sure they do not break apart. Heat curry over medium heat until sauce starts to bubble, then lower heat, cover the pan, and simmer until dumplings are warmed through and have absorbed some of the sauce, about 5 minutes; do not stir. Sprinkle with cilantro before serving.
Nutrition Facts : @context http, Calories 138, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 9 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 422 milligrams, Sugar 6 grams, TransFat 0 grams
KOFTA (VEG) & CURRY SAUCE RECIPE - (4/5)
Provided by ngteller
Number Of Ingredients 26
Steps:
- To make Kofta Balls: Squeeze any excess liquid from the grated vegetables and combine them together in a large bowl with the onion, ginger and curry powder. Add the egg and enough flour and peanut oil to bring the mixture together. Adding more oil if too dry and flour if too wet. The mixture should hold together when shaped into balls. Heat enough oil in a saucepan for deep-frying (you want the oil to be about 10cm/4inch deep). Once the surface starts to shimmer carefully drop the kofta balls into the oil, deep-frying in batches until golden brown. Remove from the oil and allow to cool on absorbent paper. To make sauce: Heat the peanut oil in a good sized frying-pan over a medium heat, add the cardamom and heat in the oil for a few seconds until fragrant then add the diced onion. Cook the onion over a medium heat until soft. Add the garlic, ginger and remaining spices, cook over a medium low heat for a few minutes until the spices cook down and form a paste like consistency. Add the ground almonds, tomato paste and vegetable stock and bring to a gentle simmer. Allow to cook gently for around 10 to 15 minutes until the liquid has reduced a little and flavours developed. Now add the yoghurt, soy cream, coconut cream or cream and stir to combine over a low heat. Check the seasoning and add salt as desired. Once the korma sauce has reached a nice consistency add in the prepared kofta balls and gently spoon over the sauce allowing the balls to reheat gently with the sauce. You don't want to boil it at this point as it may separate, so just gently heat the sauce and kofta together.
MALAI KOFTA (VEGETABLE DUMPLINGS IN CURRY SAUCE)
Adapted from a recipe I saw on the Vah Reh Vah (Vah Chef) cooking show. This is really good - not too watery or too creamy. Make sure you slice the onions very thinly, add the salt to them and cook them for a fairly long time until they are a caramel color. Make sure to add the full amount of water to the sauce as well. The amount of spices may seem like a lot, but trust me, it's good!
Provided by Passiflora
Categories Curries
Time 1h30m
Yield 2 serving(s)
Number Of Ingredients 24
Steps:
- Koftas:.
- Boil potatoes, drain, cool and grate 1 cup.
- Defrost 1 cup peas and carrots in microwave.
- Using cheesecloth, squeeze moisture out of peas & carrots.
- In a medium-size bowl, combine vegetables with grated potatoes.
- Grate 1 cup paneer and add to vegetable mixture.
- Add 1 small handful chopped cilantro, chopped green chiles, 2 tbsp coriander powder, 1 tbsp cumin powder, a sprinkle of chile powder, 1/2 tsp salt.
- Add medium-ground cashews and 1/8 cup raisins and mix well.
- With your hands, form into round koftas 1 1/2 to 2 inches in diameter and roll in flour, coating all sides of koftas.
- Deep fry in oil in a wok or kadai until golden brown on each side and place on a paper towel to drain.
- Curry Sauce:.
- In a skillet, preferably large and cast iron: fry the chopped onion over medium heat in 3 tablespoons oil with 1/2 tsp salt until caramelized and brown.
- Add all ginger garlic paste, turmeric, chopped tomatoes, a sprinkle of chili powder, 1 tbsp cumin and 2 tbsp coriander powder.
- Cook and when the mixture is getting dry add about 2 cups water.
- Heat and cook until tomatoes are nicely cooked, about 10 - 15 minutes; remove from pan and puree in a food processor or blender until smooth.
- In the same skillet, add a small handful of jeera seeds and cook until they crackle.
- Pour in the sauce mixture.
- Heat for about 5 minutes on medium.
- Add cream to the sauce and yogurt, stirring well.
- Turn off heat.
- Add koftas, mix to cover with sauce and allow to absorb sauce.
- Sprinkle on some garam masala and some chopped cilantro and serve.
Nutrition Facts : Calories 448.4, Fat 20.8, SaturatedFat 7.8, Cholesterol 33.2, Sodium 1392.2, Carbohydrate 61.5, Fiber 11.4, Sugar 17.1, Protein 13.6
KOFTA CURRY
An African recipe with fantastic spices, occasional crunches of cardamon, the fresh taste of the coriander, totally delicious. I was looking for something different to do with the standard beef or lamb mince recipes, and this was a winner at home. Even my friend's fussy kids had a go and pronounced it excellent! My suggestion- double the recipe and freeze it for another night.
Provided by MellowMel
Categories Meat
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- Put the minced beef or lamb into a large bowl, add all the remaining meatball ingredients and mix well with your hands. Roll the mixture into small balls and put aside on a floured plate until required.
- To make the curry sauce, heat the ghee or butter in a saucepan over a moderate heat and fry the chopped onion and garlic for about 10 minutes, or until the onion is soft and buttery.
- Reduce the heat, then add the curry powder and cardamom pods (or seeds) and cook for a few minutes, stirring well.
- Slowly stir in the stock, then add the tomato puree, yoghurt and coriander and stir well. Simmer for 10 minutes.
- Add the koftas a few at a time, cook briefly and then add a few more, until all are in the pan. Simmer, uncovered, for about 20 minutes, or until the koftas are cooked. Avoid stirring, but gently shake the pan occasionally to move the koftas around.
- The curry should thicken slightly, but if it is too dry add more stock or water. Serve hot on rice, garnish with coriander.
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