Aloo Methi Kofta Curry – A delicious main curry, goes well with chapatis, rotis, pulao rice ..
Makes: 10 koftas
Serves: 2 – 3
For the koftas:
2 medium size potatoes, boiled and mashed
2 tablespoon very finely chopped methi leaves (fenugreek leaves / uluvayila)
1 tablespoon very finely chopped onion
1 tablespoon grated paneer (cottage cheese) (optional)
½ teaspoon red chilli powder
¼ teaspoon turmeric powder
½ teaspoon salt
1 tablespoon besan (gram flour) or 1 tablespoon corn flour or a mix of besan and corn flour (1 ½ teaspoon each)
2 tablespoon oil (to shallow fry)
In a small bowl, mix all the above ingredients (except oil) together. Gently knead and make a soft dough / ball. Divide this mixture into 10 portions and make small lemon sized balls.
Shallow fry method:
Heat unniyapam / paniyaram kadai / appe kaayli on high heat. Reduce the heat to medium . Sprinkle little oil in each mould. Arrange prepared koftas and shallow until golden brown on both the sides. Sprinkle remaining oil when turning other sides. Keep aside.
For the curry:
1 tablespoon oil
1 onions, chopped
2 tomatoes or 1 big (well ripe), finely chopped
1 teaspoon ginger - garlic paste
3/4 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1 ¼ cup water (250 ml)
¾ teaspoon salt (or to taste)
½ teaspoon jeera powder (cumin seed powder)
½ teaspoon fennel powder
½ teaspoon garam masala powder
Shallow fried koftas
1 tablespoon fresh cream
2 teaspoon chopped coriander leaves
Dilute red chilli powder, turmeric powder and coriander powder in 2 tablespoon water and keep aside (spice mix).
In a pan, heat 2 tablespoon oil on a medium heat. Add thinly sliced onions and fry till golden color.
Add ginger – garlic paste and stir well on a low heat for 2 – 3 minutes until the raw smell goes.
Add chopped tomatoes and fry for 2 - 3 minutes on a medium heat until well combined.
Add diluted spice mix and stir well on a low heat for 1 – 2 minutes until the raw smell goes and water dries up. Now the gravy will be bright red in color.
Add 1 ¼ cup water, jeera powder, fennel powder, garam masala powder and salt to taste. Mix all the ingredients well. Cover with a tight lid and cook on a medium to low heat for 10 – 12 minutes until slightly thickens.
At this stage, add shallow fried koftas. Cover again and boil for another 5 minutes. Switch off the heat. Add 1 tablespoon fresh cream. Gently stir until kofta gravy well combined with fresh cream. Consume this curry after half an hour. Then it will absorb all the flaours.
Sprinkle chopped coriander leaves. Serve wth chapatti / phulkas / pulao / ghee rice ..