KOFTA CURRY

Preparation Method :

• Clean, wash dal. Pressure cook dal with ½ teaspoon salt and water. After the first whistle, keep the cooker on slow heat for 15 minutes. Remove from heat and keep aside.
• After the pressure drops down, mash the hot dal.
• Heat oil in a kadhai and saute spinach leaves for 4 minutes till dry.
• Add sauteed spinach, boiled rice, cornflour, green chillies, red chilli powder, garam masala powder, salt, dry mango powder and crushed spices to the mashed dal.
• Make small balls. Deep fry koftas in medium hot oil and keep aside.
• For the curry, drain cashews. Grind cashews and curd to a paste. Keep aside.
• Heat oil. Add onion and stir on medium heat till light brown. Add onion seeds and cumin. Stir till onions turn brown.
• Add blanched, pureed and sieved tomatoes. Cook, stirring till it almost dries up leaves oil. Add ginger- garlic paste. Stir for 2 minutes.
• Add fenugreek leaves, red chilli, turmeric powder, garam masala powder and salt. Stir for 3 minutes. Remove from heat. Wait for 2 minutes. Add cashews - yogurt paste. Stir for 2 minutes on low heat.
• Add  water. Stir. Bring to a boil. Simmer without covering for 5 minutes. Add crushed cloves and green cardamoms. Keep curry aside till serving time.
• At serving time, add peas and corns to the curry. Bring to a boil. Reduce heat. Add koftas. Heat for 3 seconds. Remove from heat. Serve.