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This was a wonderful dish which we all loved it, I started with something and ended with something!, My children wanted me to do chapati and some nice subji, So I browsed through my fridge and saw I had little beans, carrots and methi/fenugreek leaves and little spinach, Of course i have always a stock of green peas in the freezer,etc., So, I started of my subji this way...
VEGETABLE KOFTA CURRY
Ingredients:
- 1/4 Kg Beans
- 2 Carrots
- 1 cup Green peas
- 1 Bunch of methi/fenugreek leaves
- 1 Green pepper
- 1 Red pepper
- 1/4 Bunch coriander leaves
- 200ml single cream
- 2 tbsp of grated coconut
- 5 to 6 whole cashew-nuts
- 2 tbsp chilli powder
- 1 tbsp of coriander powder
- 1/2 tbsp cumin powder
- 1 tbsp garlic powder
- 1 '' Ginger
- 3 to 4 pods of Garlic
- 2 medium sized onions
- 2 to 3 Green chillies
- salt as required
FOR KOFTAS
- 1 bunch of spinach leaves
- 3 medium sized potatoes
- 3 to 4 tbsp of Besan (gram or chickpea flour)
- salt as required
- a pinch of turmeric powder
- 1/4 tsp amchur powder
- 1 tsp of red chilli powder
- 1 tsp coriander powder
- 1/2 tsp of cumin powder
- 1 tbsp of garam masala powder
- oil for frying
METHOD
- Wash all the veggies required, peel the skin of carrot, chop all the vegetables and keep aside
- pressure cook spinach & potatoes, Once they are well cooked, drain the water completely in a sieve so that all the water is gone from them, mash them well together and keep aside
- Take a wok, heat a bit of oil fry the chopped green chillies, onions & garlic in it, until they are transparent, then take them aside.
- Once it is cool grind it into a smooth paste with coconut and cashews
- Take a wok, heat 4 to 5 tbsp of oil, then add the ground paste and fry for few minutes then add all the chopped vegetables & washed, finely chopped methi leaves & mix well, add a tsp of salt and cover the lid, bring it to a low flame, within few minutes they all get well cooked
- mash all the vegetables well with the help of masher and add a cup of water
- Then add all the masala powder into them except for the garlic powder mix well and allow it to boil for some time in a low flame , cover a lid over it so that the masala powders mix well with all the veggies
Now to make the Koftas
- Take the cooked spinach & potatoes drain all the water completely you can even squeeze the water out of the spinach
- In a bowl mash spinach & potatoes nicely, then to this add the masala powders mentioned under the koftas ingredients mix well
- Then add Besan flour according to the requirement, that is the koftas should form into a firm ball ( There must be no water content felt when you are making it into a ball that is it should not be soggy)
- If it is soggy then when frying them it takes too much oil so, be careful
- make lime sized balls and fry them in the oil and drain them out on a kitchen paper and keep them aside.
Coming back to the recipe when it is boiling nicely and is turning into a gravy add the garlic powder, I always have a bottle of this powder with me and use it when ever I want it. (below I have mentioned how to make this powder).
Then add the deep fried koftas slowly, mix them well and allow it cook for further few minutes in a low flame then add the single cream slowly mix well so that the koftas don't get mashed and leave it on the stove for a few seconds, garnish with the fresh coriander leaves and it is now ready to serve.
How to make Garlic powder:
15 garlic pods + 6 Guntur red chillies + 4 Badgi chillies + 1 fistful of Roasted peanuts
Method: Dry roast the peanuts and remove the husk fry chillies with it and grind them with the garlic pods, into a coarse powder if you add a little bit of salt you can even mix it with rice & eat.
OMG! I got so tired by the end. As I started of with something simple and kept on changing the recipe and ended doing this, I was completely flat, my hubby & kids just loved it !! They said it tasted like a restaurant made dish !!
I thought it was all worth the trouble taken....,
