Potato & Cheese Kofta Curry

Vegetarian Zest
Mon, 13 Jun 2011 10:38:00 +0000
What is the deal with koftas?? I’ve ordered it in many different places from restaurants in India to places in Johannesburg. The dish is always so sweet. Either my expectations towards this very dish is way out of reach for most restaurants or all the chefs out there are just adding too much cream or nuts to give it a Mughalai touch. I don’t want to debate on authenticity but it’s quite disappointing. The other day when we were dinning out, we ended up ordering vegetable koftas instead of malai kofta thinking absolutely no heavy cream but again we were disappointed. You never get to taste the kofta, it’s all about the heavy gravy. Anyway, back to my kind of kofta curry. My recipe is everything most restaurant versions keep loosing. I think nice and light onion & tomato gravy with slightly infused spices and soft koftas floating and soaking up. The flavor! The slight crunch! With that said, your kitchen is your playground, feel free to try whatever– just don’t call it authentic anymore. Ingredients for kofta (will make 6-7 koftas) Potato 1 large size (washed and boiled) Cottage cheese (Paneer) 50gms Corn flour 2 tablespoons flour for binding Raisins 10 Red chilli powder 1 teaspoon Salt to taste Milk 3 tablespoons Oil for deep frying Ingredients for gravy Bay leaf 1 Green cardamom 1 Clove 1 Cinnamon 1 small stick Onion 1 medium (finely chopped) Garlic and ginger 1 tablespoon (finely chopped) Tomato 3 medium (pureed) Cumin powder ½ teaspoon Coriander powder ½ teaspoon Red chilli powder 1 teaspoon Salt to taste Canola oil 2 tablespoons Method For the koftas Blend boiled potato, cottage cheese, salt, red chilli powder and salt. Add milk to knead all the ingredients to form stiff dough like consistency. If things are looking sticky, then add some more corn flour. Make small koftas (ball shaped) with the mixture. Using your thumb, make a small dent in middle and stuff few raisins (I added bit of left over cottage cheese as well.) Roll the kofta again to give it a nice and smooth look. Heat oil in a deep & thick bottom pan. Drop a kofta to check the temperature. The ideal temperature of oil is when you see the kofta coming up and not sticking in the bottom. Deep fry the koftas until golden brown. Take them out and drain them on a sheet of kitchen paper. For the gravy Heat 1 tablespoon of oil in a skillet, add onions, ginger and garlic and cook well on medium heat for about 15 minutes or until the onions turn brown in color.Now, add salt and as soon as you add salt, oil will start separating. Transfer this mixture in a grinder and grind it to a paste. Add very little water only if it’s required. Heat the remaining oil in the same skillet and thrown in the bay leaf, green cardamom, clove & cinnamon. Let the oil soak up all the flavors of whole spices for three to four seconds. Add the ground mixture to skillet and add cumin powder, coriander powder, and red chilli powder. Cook for few seconds. Now add tomato puree. Cook it for another 10 minutes or until all the water from the tomato is evaporated. Pour the gravy in a serving dish and arrange koftas on it before serving or else they tend to get soggy if left in gravy for a while.  Enjoy your koftas with naans or rice!
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