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Thursday, February 3, 2011

Dhoodhi and Corn Kofta Curry



































You can make Kofta curry with any vegetables like carrots, cabbage, or mixed vegetables. You can use the same gravy as I used for Malai paneer, or Malai Kofta. (recipes on this blog).
I did not add nuts in this gravy this time, but you can add 1/4 cup of finely powdered cashews to the gravy to make it more rich.


Ingredients for Kofta

• 2 pounds Dhoodhi (Giya, Bottle gourd) (Yields 2 cups grated gourd)

• 1 cup frozen corn kernel

• 1 and ½ cup Gram flour (besan)

• 2 teaspoon salt

• ½ jalapeno pepper

• 2-3 cloves of garlic

• 1” piece of ginger

• 2 table spoons chopped cilantro leaves

• 1 table spoon oil

• ½ teaspoon of baking powder

• Oil to fry


Method of making Kofta:


• Thaw the corn kernels and microwave without water for 1 min.

• Grind corn, garlic, peeled ginger and ½ jalapeno pepper in food processor.

• Peel the gourd and grate it in a food processor.

• Add 1 teaspoon of salt in grated gourd and keep aside for 10 minutes & then drain all the juice.

• Mix grated gourd, ground corn, chopped cilantro leaves, ginger, jalapeno and garlic with besan (gram flour), one table spoon of oil, remaining salt and baking powder.

• Mix gently until everything is well incorporated.

• Shape into golf size balls.

• Deep-fry in oil with deep fryer temp at 350 F until golden brown.



Ingredients for the Gravy


• 2 tablespoons oil

• 2 tablespoons butter

• 1 teaspoon cumin seeds

• 2 bay leaves

• 1 black cardamom

• 2” stick of cinnamon

• ½ teaspoon of black pepper corn

• ¼ teaspoon of asafetida

• 1 yellow onion

• 1 small red onion

• 3 - 4 cloves of garlic

• ½ jalapeno pepper

• 3 Roma tomatoes

• 1” piece of ginger

• 2 cups of tomato puree

• 1 cup of fat free sour cream or ½ cup of heavy cream

• 1 tsp turmeric powder

• 1 tsp cayenne pepper powder

• 1 tsp ground black pepper

• 1 tsp cumin powder

• 1 tsp garam masala

• 1 tsp paprika powder

• 3 teaspoon of salt or per taste

• 2 tsp coriander powder

• 1 sprig of curry leaves

• 4 red chili peppers (frozen available at local Indian store)

• 6 cups of water

• 1 tablespoon of corn starch + ½ cup of water

• 5 teaspoon of sugar

• ¼ cup chopped fresh cilantro leaves and some chives or spring onions for garnish



Method of making gravy


• Grind onions, ½ jalapeno pepper, peeled ginger and garlic in food processor, set aside.

• Grind tomatoes in same food processor bowl.

• Heat oil in a pan.

• Add cumin seeds, bay leaves, cardamom, and black pepper corn.

• When these splatter add asafetida and onion, garlic, ginger paste.

• Sauté until light brown add butter, sauté for additional 1-2 min.

• Add ground tomato and tomato paste.

• Cook for 1-2 min, add salt all the spices, cook 2-3 min.

• Add sour cream/heavy whipping cream, whisk everything together.

• Add water, curry leaves and chili peppers, Cook for 3 min.

• Mix corn starch in ½ cup of water and mix in to cooking gravy.

• Add fried Kofta to the gravy.

• Cook for 10-12 min on medium heat, with occasional stir until desired consistency of gravy is achieved.

• Garnish with cilantro leaves and chives or spring onions before serving.

• Serve hot with Naan or Paratha or chapatti or with Plain white rice.



Recipe and Photographs by Surekha.

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