Phaldari Kofta Curry

Ingredients

• For the koftas: For the koftas:
• 2 cups (300g) grated carrots 2 cups (300g) grated carrots
• 1 cup (200g) grated potatoes 1 cup (200g) grated potatoes
• 1/2 cup (80g) green peas, boiled and mashed 1/2 cup (80g) green peas, boiled and mashed
• 1/2 cup (60g) ground nuts (cashews, almonds, or a mix) 1/2 cup (60g) ground nuts (cashews, almonds, or a mix)
• 1/4 cup (30g) breadcrumbs 1/4 cup (30g) breadcrumbs
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon garlic paste 1 teaspoon garlic paste
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• Salt to taste Salt to taste
• Oil for deep frying Oil for deep frying
• For the curry sauce: For the curry sauce:
• 2 tablespoons oil 2 tablespoons oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon garlic paste 1 teaspoon garlic paste
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 35g, 8g
• Protein: 7g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine grated carrots, grated potatoes, mashed peas, ground nuts, breadcrumbs, ginger paste, garlic paste, garam masala, red chili powder, and salt. Mix well until all the ingredients are evenly combined.
2. 2.
   Shape the mixture into small balls and set aside.
3. 3.
   Heat oil in a deep pan or kadai over medium heat. Once the oil is hot, carefully drop the vegetable balls into the oil and fry until golden brown and crispy. Remove the koftas from the oil and drain on a paper towel-lined plate.
4. 4.
   In a separate pan, heat oil over medium heat. Add the chopped onions and sauté until golden brown.
5. 5.
   Add ginger paste and garlic paste to the pan and cook for a minute until fragrant.
6. 6.
   Add the tomato puree and cook until the oil separates from the mixture.
7. 7.
   Add cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for a couple of minutes.
8. 8.
   Reduce the heat to low and add the heavy cream. Stir well to combine.
9. 9.
   Gently place the fried vegetable koftas into the curry sauce and simmer for 5-7 minutes, allowing the koftas to absorb the flavors.
10. 10.
    Garnish with fresh cilantro and serve hot with rice or naan bread.

Treat your ingredients with care...

• Ground nuts — You can use a combination of cashews, almonds, or any other nuts of your choice. Make sure to grind them into a fine powder for the koftas.
• Breadcrumbs — If you don't have breadcrumbs, you can make your own by toasting bread slices and grinding them into a coarse powder.

Tips & Tricks

• To make the koftas extra crispy, you can add a tablespoon of rice flour to the vegetable mixture.
• If the kofta mixture feels too wet, you can add a little more breadcrumbs to bind it together.
• For a spicier curry, increase the amount of red chili powder according to your taste preference.
• To make the dish healthier, you can bake the koftas instead of deep-frying them.
• Leftover koftas can be refrigerated and enjoyed as a snack or added to sandwiches.

Serving advice

Serve the Phaldari Kofta Curry hot with steamed rice or naan bread. Garnish with fresh cilantro for added freshness and flavor.

Presentation advice

For an appealing presentation, arrange the vegetable koftas in the curry sauce on a serving platter. Drizzle some cream on top and sprinkle with chopped cilantro. Serve with a side of rice or naan bread.