Veggie Kofta Curry - Mughlai Cuisine

Koftas are a part of Mughlai Cuisine which finds its origins in the imperial kitchens of the Mughal Empire. Mughlai food has been strongly influenced by Persian and Turkic cuisines. The tastes of Mughlai cuisine vary from extremely mild to spicy, and is often associated with a distinctive aroma and the taste of ground and whole spices. The rich preparation of Mughlai food consists of flavored sauces and butter based curries... and it is the slow cooking on low flame that makes every dish mouthwatering. A Mughlai course is an elaborate buffet of main course dishes with a variety of accompaniments.

This recipe comes with a slight twist. This can be prepared the rich Mughlai way, or could also be toned down for the health watchers. I have both the recipes here... use the one that suits you best. :)

THE MUGHLAI KOFTA CURRY

INGREDIENTS:

Onion - 1 large, chopped
Tomato - 2 medium, chopped into cubes
Ghiya or Lauki (Bottlegourd) - 1 medium, peeled and grated
Zucchini - 2 medium, grated
Cabbage - 1/4 to 1/2 medium size, grated
Green Chilli - 1 medium
Ginger-Garlic paste - 1 tsp
Fresh Corriander Leaves - a small bunch, chopped
Cashewnut Paste - 2 tbsp
Besan () - 2 tbsp
Shah Jeera (Caraway Seeds)- 1 tsp
Jeera Powder(Cumin) - 1 tsp
Dhania Powder (Corriander) - 1 tsp
Red Chilli Powder - 1 tsp
Garam Masala Powder - 1/4 tsp
Haldi (Turmeric) - 1/2 tsp
Oil for shallow-frying
Ghee - 1 tbsp
Cream - 2 tbsp (optional)
Water - 1 cup
Salt to Taste


COOKING TIME: 75 minutes

SERVING: Serves 6 to 8

METHOD:

For the Koftas -
1. Mix the grated Bottlegourd and Zucchini together.
2. Squeeze the water out of the grated veggies and keep aside. Mix the cabbage with the veggies.
3. Add half the Green Chillis, Jeera Powder, Dhania Powder and Besan. Mix well.
4. In a shallow pan, heat oil for shallow frying.
5. Once the oil is hot, add salt to the mix of veggies & masala and make into small balls.
6. Shallow fry the Kofta balls on low flame (see picture below). The balls are real soft so they need to be turned carefully in oil.
7. Once the Koftas are fried, dab them with a tissue to remove excess oil.
Keep them aside.





For the Curry -
8. In a pot add ghee, let it heat.
9. Add Shah Jeera, let them splutter.
10. Add Onions and fry them till done.
11. Add the Ginger-Garlic paste, Green Chillis and fry for 2 to 3 minutes.
12. Add Red Chilli Powder, Turmeric and stir.
13. Add the Tomatoes, let it cook over low flame till ghee separates.
14. Add the Cashewnut paste and mix well.
15. Add salt to taste.
16. Cover and cook for 10-12 minutes on low flame, stirring once in a while.
17. Add Garam Masala Powder and mix well. Turn off heat.
18. After the mixture cools, blend it well in a mixie.
19. Pour the mixture in the pot and heat it, add water to bring to the consistency of gravy.

To Serve -
20. Arrange the Koftas in a Serving Tray and spread the gravy over Koftas.
21. Let the Koftas soak in the curry.
22. Garnish with fresh coriander leaves or cream(optional).



THE CALORIE WATCHER'S KOFTA CURRY

INGREDIENTS:

Onion - 1 large, chopped
Tomato - 2 medium, chopped into cubes
Ghiya or Lauki (Bottlegourd) - 1 medium, peeled and grated
Zucchini - 2 medium, grated
Cabbage - 1/4 to 1/2 medium size, grated
Green Chilli - 1 medium
Ginger-Garlic paste - 1 tsp
Fresh Corriander Leaves - a small bunch, chopped
Besan () - 2 tbsp
Shah Jeera (Caraway Seeds)- 1 tsp
Jeera Powder(Cumin) - 1 tsp
Dhania Powder (Corriander) - 1 tsp
Red Chilli Powder - 1 tsp
Garam Masala Powder - 1/4 tsp
Haldi (Turmeric) - 1/2 tsp
Pam Spray
Ghee or Oil - 1 tbsp
Water - 1 cup
Salt to Taste


COOKING TIME: 75 minutes

SERVING: Serves 6 to 8

METHOD:

For the Koftas -
1. Mix the grated Bottlegourd and Zucchini together.
2. Squeeze the water out of the grated veggies and keep aside. Mix the cabbage with the veggies.
3. Add half the Green Chillis, Jeera Powder, Dhania Powder, Besan and Salt. Mix well.
4. Make small balls out of the mixture.
5. In a shallow pan, spray PAM and light fry the Koftas on low flame, turning them frequently. The balls are real soft so they need to be turned carefully in pan.
6. Once the Koftas are fried, dab them with a tissue to remove excess oil.
Keep them aside.

For the Curry -
8. In a pot add Ghee or Oil, let it heat.
9. Add Shah Jeera, let them splutter.
10. Add Onions and fry them till done.
11. Add the Ginger-Garlic paste, Green Chillis and fry for 2 to 3 minutes.
12. Add Red Chilli Powder, Turmeric and stir.
13. Add the Tomatoes, let it cook over low flame till ghee separates.
14. Add salt to taste.
15. Cover and cook for 10-12 minutes on low flame, stirring once in a while.
16. Add Garam Masala Powder and mix well. Turn off heat.
17. After the mixture cools, blend it well in a mixie.
18. Pour the mixture in the pot and heat it, add water to bring to the consistency of gravy.

To Serve -
19. Arrange the Koftas in a Serving Tray and spread the gravy over Koftas.
20. Let the Koftas soak in the curry.
21. Garnish with fresh coriander leaves.

This recipe with its rich gravy and crisp Koftas is a delicious extravagance that will leave your family and friends asking for more !!!!
Enjoy with Naan or Parathas !