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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