Palak and Cheese Kofta Curry

Koftas in curry

A few years back, cooking classes were a rage among all my mom’s friends. And they found one Mrs. Kapoor who taught all North Indian curries, rice preparations, koftas, Indian chineese, soups, cakes etc. I had attended one cake workshop with her, my first one, long time back. And then my sister-in-law attended a few of her classes and this is her creation.

The list of ingredients is long, but once you get it all together it is very simple. Just mix it all, fry and put it in the curry.

Filling a kofta

In Indian cooking, unlike baking, a few ingredients and measures can be adjusted. Feel free to do so if you don’t have any particular thing in your house. Or you can replace aamchur powder with say mint powder or substitute with lemon juice altogether. Feel comfortable.

My friends have come up with a specially coated range of stoneware – frying pan and kadhais called the Khlos Life. Its beautiful and we have been using it even for all our daily cooking since we got it. You can check them out on Amazon.

Palak and cheese kofta

Palak and Cheese Kofta in Curry

What you will need:

For the koftas outer covering –

  • 3 potatoes, boiled and mashed
  • 1 teaspoon ginger- chilli paste
  • 2 tablespoon corn flour
  • 1 teaspoon aamchoor powder
  • salt to taste, 1/2 teaspoon or so

Kofta Potato cover

For the kofta filling –

  • 1 bunch palak (boiled, squeezed and chopped finely)
  • 3 cubes cheese grated
  • 1 teaspoon ginger chilli paste
  • 1/2 onion finely chopped
  • 1/2 teaspoon garlic paste
  • salt to taste , about 1/2 teaspoon
  • 1/2 teaspoon garam masala
  • few drops of lemon juice

Palak and cheese filling

For making tadka for the gravy –

  • 2 tablespoon butter
  • 1 onion chopped
  • 1 teaspoon garlic paste
  • 1 teaspoon ajwain

For the gravy –

  • 4 tomatoes pureed without skins
  • 1/4 cup curd
  • 2 teaspoon besan
  • 3 tablespoon kaju powder
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon jeera powder
  • 1 teaspoon sugar
  • salt to taste, about 1/2 – 1 teaspoon
  • 1/4 cup coriander chopped
  • pinch of orange red color (optional)

What to do :

  1. Mix all ingredients for the kofta outer covering and knead it like a soft dough. keep it aside.
  2. Mix all ingredients of the kofta filling and check for seasoning.
  3. Make small balls of the filling and stuff them into disks of the outer covering and seal well. You will get about 10-12 koftas.
  4. Heat some oil in a kadhai, and fry the koftas on medium heat. Drain on kitchen paper.
  5. To make the gravy, I used the Khlos Deep kadhai. Heat the 2 tablespoon of butter, add the ajwain, onion and garlic and saute for  minutes.
  6. In a mixer or a food processor, churn everything required for the gravy.
  7. Pour it over the tadka in the kadhai and cook it on medium heat for 5-6 minutes till it starts to thicken.
  8. Put the koftas in the curry just before serving. Serve piping hot with some chapatis or rice.

Palak Kofta

Notes :

  1. 1 bunch of palak is roughly 3/4 cup when boiled and chopped.
  2. I have used fresh ginger and fresh chilli paste. And packaged ready garlic paste. You can use all fresh or all packaged. Adjust the salt accordingly.
  3. If you wish, add more water to the curry and keep it thinner for rice.

Tomato Curry

Rutvika Charegaonkar

American Chopsuey

Coincidentally, we got our ten-year US visas on the same day that I had decided to make these Chinese style noodles, favourite with the Indians; named as an American dish, but in America it is served only in the Indian restaurants. And to talk of the Chinese, I don’t think they even know about this one!

But the crispy fried noodles, with lots of vegetables, and a thick sauce essentially made of tomato ketchup and soy sauce is a favorite “Chinese food” in Mumbai. Especially for families with kids, because of its sweet and sour, but not too spicy preparation.

bowl of Am chop

Whenever we went to any restaurant when we were little, my spice-phobic brother (who would add sugar to even a panipuri), would always order American chopsuey. That is also perhaps the same reason why my father-in-law reminisces about this dish. He must have had to eat it several times when his sons were kids.

Nutrition-wise the refined flour noodles don’t provide anything except carbohydrates, but top it up with a lot of vegetables and it does make for a good meal.

There are 3 steps to make this. I have adapted this recipe from Sanjeev Kapoor’s Khana Khazana.

First, slicing and dicing the vegetables and sauteing them.

veggies

Second, boiling and then deep-frying the noodles.

Continue reading