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Veg Methi Kofta Curry
Author:
EasyRecipes .
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Easy to make but superlatively delicious, this kadhi plays perfect host to delectable, non-fried, methi-flavoured koftas. These unique koftas are made with flours of multiple grains, perked up with lemon juice and ginger-green chilli paste. The koftas are steamed and not deep-fried, so they will not aggravate acidity. Neither the koftas nor the kadhi is spicy, so this dish is quite stomach-friendly. Serve the Methi Koftas in Kadhi for lunch along with any stomach friendly roti .Easy to make but superlatively delicious, this kadhi plays perfect host to delectable, non-fried, methi-flavoured koftas. These unique koftas are made with flours of multiple grains, perked up with lemon juice and ginger-green chilli paste. The koftas are steamed and not deep-fried, so they will not aggravate acidity. Neither the koftas nor the kadhi is spicy, so this dish is quite stomach-friendly. Serve the Methi Koftas in Kadhi for lunch along with any stomach friendly roti .
Ingredients
- For The Methi Koftas
- 1 cup finely chopped fenugreek (methi)
- salt to taste
- 2 tbsp whole wheat flour (gehun ka atta)
- 2 tbsp bajra (black millet) flour
- 1 tbsp semolina (rava / sooji)
- ½ tsp ginger-green chilli paste
- a pinch of turmeric powder (haldi)
- ½ tsp lemon juice
- ½ tsp sugar
- a pinch of baking soda
- For The Kadhi
- 1 cup whisked fresh curds (dahi)
- 2 tbsp besan (bengal gram flour)
- 1 tsp oil
- 1 tsp cumin seeds (jeera)
- ¼ pinch of asafoetida (hing)
- 5 curry leaves (kadi patta)
- ½ cup sliced onions
- 1 tsp finely chopped garlic (lehsun)
- ¼ tsp turmeric powder (haldi)
- salt to tasteFor The Methi Koftas 1 cup finely chopped fenugreek (methi) salt to taste 2 tbsp whole wheat flour (gehun ka atta) 2 tbsp bajra (black millet) flour 1 tbsp semolina (rava / sooji) ½ tsp ginger-green chilli paste a pinch of turmeric powder (haldi) ½ tsp lemon juice ½ tsp sugar a pinch of baking soda For The Kadhi 1 cup whisked fresh curds (dahi) 2 tbsp besan (bengal gram flour) 1 tsp oil 1 tsp cumin seeds (jeera) ¼ pinch of asafoetida (hing) 5 curry leaves (kadi patta) ½ cup sliced onions 1 tsp finely chopped garlic (lehsun) ¼ tsp turmeric powder (haldi) salt to taste
Instructions
- For the methi koftas
- Combine the fenugreek leaves and salt in a deep bowl, mix well and keep aside for 5 minutes.
- For the methi koftas Combine the fenugreek leaves and salt in a deep bowl, mix well and keep aside for 5 minutes.
- Squeeze the water from the fenugreek leaves and transfer it in a deep bowl.
- Add all the remaining ingredients along with 2 tbsp of water and knead it into a soft dough.
- Divide the dough into 12 equal portions and shape each portion into round balls.
- Place the koftas in a steamer plate and steam for 5 minutes. Keep aside.
- For the kadhi:
- Combine the curds, besan and 1½ cups of water in a deep bowl and whisk well till no lumps remain. Keep aside.
- For the kadhi Combine the curds, besan and 1½ cups of water in a deep bowl and whisk well till no lumps remain. Keep aside.
- Heat the oil in a deep non-stick pan and add the cumin seeds.
- When the seeds crackle, add the asafoetida, curry leaves, onions and garlic and sauté on a medium flame for 1 minute.
- Add the curds-besan mixture, turmeric powder and salt, mix well and cook on a medium flame for 4 to 5 minutes, while stirring continuously. Keep aside.
- How to proceed:
- Just before serving, re-heat the kadhi, add the methi koftas, mix gently and cook on a medium flame for 2 minutes.
- How to proceed Just before serving, re-heat the kadhi, add the methi koftas, mix gently and cook on a medium flame for 2 minutes.
- Serve immediately.
