Broccoli & Vegetable Coconut Curry /How to Make Broccoli & Vegetable Coconut Curry

   

Malai Kofta Curry

 

Ingredients:

Paneer (cottage cheese)    - 250g
Flour                                - 3 tbs
Baking powder                 - 1/2 tsp
Green chillies                    - 3-4
Coriander powder            - 1tbs
Salt                                    - 1/2 tsp
Chilly powder                    - 1/4 tsp

Grind all the above ingredients and shape dough into small koftas/balls of 1" size and deep fry on medium heat.

Kofta Curry - South Indian

Ingredients:

Raw bananas - 2
Dry bread crumbs - 1 tbsp
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp
Channa masala powder - 1/2 tsp
Ginger paste - 1 tsp
Coriander leaves - 1 small bunch
Salt to taste
Oil for deep-frying

For Stuffing:

Khoya - milk koa - 2 tbsp
Paneer - 1/2 cup (crumbled)
Almonds - 6 (chopped)
Red chilli powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Nutmeg powder - 1 tsp

For Gravy:

Tomatoes - 2 medium (chop finely)
Fresh coconut - 1 tbsp (Grated)
Red chilli powder - 1/2 tsp
Dhania powder - 1 tsp
Cardamams - 4 powdered
Turmeric powder - 1/2 tsp
Oil - 1 tbsp

Grind into a coarse paste:

Onion - 1 big
Ginger - 1 inch piece
Garlic - 6 flakes

Method :

1. Peel bananas and cut into pieces, add I tsp salt and turmeric powder to boil it til1 tender and mash well.
2. Mix coriander leaves, ginger paste, 11/2 tbsp of dry bread crumps with salt, chil1i powder, chana masala powder and mix properly.

For stuffing:

3. Mash khoya and paneer, nutmeg powder, chopped almonds, chilli powder, garam masala powder add little banana mixture.
4. Make wall nut sized balls and make a hole in the centre to fill the khoya - paneer mixture and re shape like round.
5. Roll in the rest of the bread crumbs.
6. Deep fry in hot oil till light brown and keep aside.

For gravy:

7. Blanch tomatoes in hot water, peel the skin and make into a thick puree.
8. Heat oil and fry the ground paste till light brown, add tomato puree and spice powders with salt. Fry till oil separates.
9. Add grated coconut and 11/2 cups of water and cook till the gravy becomes thick. Add koftas to simmer on a low heat until the koftas becomes soft.
10. Serve hot, garnish with chopped coriander leaves and garam masala powder.

Malai Kofta Curry

Ingredients:

Paneer (cottage cheese)    - 250g
Flour                                - 3 tbs 
Baking powder                 - 1/2 tsp
Green chillies                    - 3-4 
Coriander powder            - 1tbs 
Salt                                    - 1/2 tsp 
Chilly powder                    - 1/4 tsp 

Grind all the above ingredients and shape dough into small koftas/balls of 1" size and deep fry on medium heat.

Masala for Curry

Ingredients:

Large tomatoes, pureed        - 4 
Ghee                                    - 4tbs 
Chilly powder                       - 11/2 tsp 
Shah jeera                             - 1 tsp 
Garam masala (spice mixture) - 1/2 tsp 
Grated coconut                       - 2tbs 
Powdered poppy seeds           - 2 tsp 
Crushed garlic                          - 1/2 tsp 
Crushed ginger                         - 1 tsp 
Medium sized onion                 - 1 
Curd                                        - 1/3 cup 
Fresh cream or malai                - 100g

Method:

    Fry ginger, garlic and onions. Add remaining ingredients except curd and cream. Cover and cook till ghee separates. Add beaten curd. Cook for a minute. Add koftas, thick cream and serve.  

Malai Kofta Curry by Asith Mohan Mangalore