STEPS:

For the kofta:

1. Peel and quarter the potatoes. Boil them then drain off all of the water. Let cool then mash.


2. Fry the carrot in 3 Tbs oil for 5 minutes then add the onion and cabbage. Fry until all of the vegetables are soft. Remove any remaining water and let cool. 


3. Mash the vegetables to make a paste.


4. Grind the garlic, ginger and green chiles in a food processor to form a paste.


5. Mix the ground paste, garam masala, chile powder, coriander, cardamom and cumin, salt and pepper into the mashed vegetables. Form small balls.


6. Place the besan on a plate then roll the balls in the four.


7. Heat a pan with oil and fry the koftas on each side until they turn golden brown. Take care with the koftas as they are very delicate. Set aside and let them cool.

For the curry:

1. Grind the almonds into a paste in a blender. Set aside.


2. Fry shallots, coriander, anise seeds, dried red chilies and coconut in 3 tablespoons of oil over medium-low heat. Grind the items together in the blender with 1/4 cup of water.


3. Heat 2 tablespoons of oil in a pot.  Add cumin seeds and fry the onions.  When lightly browned, add the ground mixture.  Add the turmeric and salt.  Pour in a half cup of water.  Allow it to boil, and then reduce the heat.  Add tomato paste and mix well.  Pour in an additional half cup of water. Add the coconut milk, almond paste and garam masala. Stir in more water if the curry is too thick. Simmer for 10 minutes.


4. Gently add the cooled koftas. Garnish with a few chopped cilantro leaves before serving.


TIP:

- Serve this dish with Chapati or plain rice.

INGREDIENTS:

For the kofta:

2 potatoes

1 carrot, finely chopped

½ head cabbage, finely chopped

2 onions, finely chopped

6 cloves garlic

1" piece ginger, sliced

4 green chiles, stems removed

1 tsp garam masala

1/2 tsp ground cumin

1/4 tsp ground coriander

1/8 tsp ground cardamom

1/2 tsp red chile powder
1/2 tsp salt

1/4 tsp black pepper

3 Tbs besan

oil for frying

For the curry:

6 shallots, sliced

2 Tbs ground coriander

1 tsp anise seeds

6 dried red chilies

2 Tbs coconut, finely chopped

5 Tbs oil

1 tsp cumin seeds

1 large onion, finely chopped

1/2 tsp turmeric

1 tsp salt

2 Tbs tomato paste

1/2 can coconut milk

10 almonds

1/2 tsp garam masala

cilantro, chopped

Palghat Kofta Curry [indian Vegetarian recipe]

On a recent trip to Palghat (a town in eastern Kerala) to visit family, I was served an absolutely delicious luncheon. Chittra made a unique version of Malai Kofta by adding cabbage to her recipe. The kofta, or vegetable balls, were tender and full of flavor, and the curry in which they were served was rich and full of spice (not hot at all).  I was impressed because I am trying to limit starches and increase vegetables in my diet. It was absolutely delicious! The recipe is prepared in two parts: the kofta and the curry. First the vegetables are cooked and mashed, the spices ground, and the kofta are formed then fried. The curry is much easier to make by making a base of ground shallots and spices then adding onions, tomato and coconut milk to form the gravy.When I made this dish at home, I named it Palghat Kofta Curry in honor of the city in which Chitra lives.  This Indian recipe is exquisite and suitable for any dinner party at which you want to impress your guests.