Friday, April 1, 2016

Spicy Potato Kofta Green Curry.

Spicy Potato Kofta Green Curry ........ A Yummy Vegetarian Royal Dish that goes very well with Malbar Parota / Pulav etc ..........

This Spicy Potato Kofta Green Curry is the same one as I posted earlier with the version of eggs. There is no difference in the gravy and only minor changes in making of the koftas. As I mentioned Koftas are a pleasure to eat, but heavy on calories be it vegetarian or non vegetarian. Its one lot of a tedious work to be done. But the vegetarian koftas are easier to prepare as binding of potato comes off very smooth easily. This dish does take up some of our precious time and patience too, as there are many procedures that go into making of the kofta. But then if you want your family to eat healthy and hygenic food, one has to do the same with love, food being the most important part of one’s life. There are no short cuts to making of Koftas as then the outcome of the same will be a total disaster. So go ahead and prepare these koftas. Your family & frds will love them.

Pressure cook to 4-5 whistles 2-3 large sized potatoes. Let the pressure drop on its own and allow the potatoes to cool a bit. Peel off the skin and mash the potatoes to a smooth paste while its still a little bit hot. Do not add any water. 

 Run 2-3 slices of bread and ¼ cup of rolled oats in a mixture to fine crumbs. Add this mixture to the mashed potatoes. Add in 2 tblsp of besan (gram flour) ½ tsp haldi powder, ½ tsp coriander powder, ½ tsp jeera powder, pinch of garam masala and salt to taste. Mix all to a smooth dough. You can sprinkle a little bit of oil towards the end and roll the dough to a smooth texture.

Take some dough mixture in hands and roll it into a round shape. You can wet your palms with a little bit of water which will enable you to give the koftas a smooth and nice even shape. Place these koftas in the fridge for some time (Optional), it helps while frying the koftas. Remove from fridge in say 30 mins and roll the koftas in rice powder. The koftas should get dusted evenly all round. 

Heat ½ cup of oil in a flat bottomed pan and gently place about 6-7 koftas and fry them till golden brown on all sides. Keep rolling them often to get the koftas evenly browned. Remove and keep aside. Repeat the same method with remaining prepared kofta mixture.

Heat ¼ cup of oil in a thick bottomed pan add in 1 medium sized onion chopped into medium pieces, 5-6 chopped green chillies, small piece of tamarind, 1 inch piece of ginger, 3-4 cloves of garlic, 1 tsp jeera powder, 1 tblsp garam masala powder, 1 tsp fennel powder, 1 tsp cus cus and fry for few minutes. Add 1 cup of freshly grated coconut and fry for 3-4 minutes. Grind this to a smooth paste with one large bunch of cleaned and rinsed coriander leaves (about 4 cups) and a small tamarind size tamarind. The paste should be very smooth. Remove and keep aside ready.

Heat ¼ cup of oil in a kadai and when hot add in 15-18 garlic skinned and chopped fine. When they turn slightly brownish add in one large sized onions cut into fine pieces. Fry both together till they are evenly browned. Now add in the ground coriander coconut masala and mix well. Fry for 5 minutes on low heat. You can add some water if you find that the masala is getting burnt. Add one cup of water, salt to taste and bring to a boil on medium heat. Add 200 ml coconut milk. I used Dabur Hommade ready made available in tetra pack. You can add freshly extracted coconut milk too, whichever you prefer. Mix well, check seasoning and bring to simmering point on medium heat

Now gently add in the fried koftas and mix well, let simmer for 5 minutes on low heat. Add in more hot water and mix well if you find the dish going dry. Sprinkle a handful of finely chopped fresh coriander leaves as a garnish on top of the curry. Spicy Potato Kofta Curry is ready. Serve with pulav, parota, roti or any other dish of your choice. I served with garlic pulav and kokum saar.

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