Vegetarian Kofta Curry

Recipe Ingredients

1 cup	62g / 2.2oz	Spanish onion - chopped (large)
2 cups	125g / 4.4oz	Tomatoes - (peeled), coarsely (large) chopped
3		Garlic - finely chopped
2 tablespoons	30ml	Finely chopped fresh ginger
1		Turmeric
3 tablespoons	45ml	Safflower or canola oil
1 teaspoon	5ml	Garam masala
2		White or green cardamom pods - (or), crushed
1 teaspoon	5ml	Ground cardamom
1/2 teaspoon	2.5ml	Ground coriander
1/2 teaspoon	2.5ml	Ground cumin
1/2 teaspoon	2.5ml	Cayenne pepper
1		Cinnamon - (1 1/2 inch)
3/4 teaspoon	3.8ml	Salt
		Koftas
2		Green serrano chiles - seeded and minced
1		Spanish onion - finely chopped (large)
1/2 cup	46g / 1.6oz	Whole blanched almonds - (2 oz), finely chopped
1 teaspoon	5ml	Salt
1/4 cup	27g / 1oz	Coarsely grated carrot
1/2 teaspoon	2.5ml	Ground cumin
1 teaspoon	5ml	Zucchini (small)
		(peeled & sliced crosswise 1/2 inch thick)
1 cup	237ml	Vegetable oil - for deep-frying
3/4 lb	340g / 11oz	Pumpkin or butternut squash
		(peeled - seeded and cut in 3/4" chunks)
3/4 cup	46g / 1.6oz	Chickpea flour - (besan)

Recipe Instructions

1. In a food processor, puree the onion and ginger until smooth, stopping to scrape the bowl.

2. Heat the oil in a large nonreactive saucepan. Add the onion puree, cardamon and cinnamon and cook over high heat, stirring constantly, until most of the moisture has evaporated, about 5 minutes.

3. Add the tomatoes and cook, stirring for 5 minutes. Add the turmeric, garam masala, cumin, cayenne and coriander and cook for 2 minutes.

4. Pour in 2 cups of hot water, stir in the salt and simmer over low heat until the gravy thickens, about 25 minutes. (The recipe can be prepared to this point up to 2 days ahead; refrigerate. To reheat, bring to a simmer over low heat.)

5. To serve, pour gravy into a deep platter or shallow serving bowl and arrange Koftas on top.

Koftas: Place the chiles, almonds and carrot in a nonreactive bowl. Place the zucchini slices in a small strainer or sieve. Submerge the strainer in a small saucepan of boiling water and cook until the zucchini is just tender, 1 to 2 minutes. Remove the strainer, reserving the saucepan of water. Rinse the zucchini under cold, running water. Transfer the zucchini to a square of cheesecloth, pull up the corners and gently but firmly squeeze out the excess liquid.

Return the saucepan of water to a boil, add the pumpkin chunks and cook until just tender, about 5 minutes. Drain the pumpkin thoroughly, transfer to a square of cheesecloth and squeeze it gently in the same manner as the zucchini.

In a food processor, puree the zucchini, pumpkin and onion for 30 seconds. Scrape the puree into the mixture of chiles, almonds and carrot.Season with salt and cumin, add 1/2 cup of the chickpea flour and mix thoroughly with a wooden spoon. Cover and refrigerate the kofta batter for at least 1 hour or overnight.

Sprinkle the remaining 1/2 cup chickpea flour on a large platter. With lightly floured hands, form the kofta batter into 1-inch balls. Place the kofta balls on the platter and gently roll them to coat evenly with the chickpea flour.

In a wok, heat the oil until it reaches 350 degrees on a deep-fat thermomter. In batches of 4, fry the koftas, stirring gently, until browned all over,1 to 2 minutes. Using a slotted spoon, transfer the balls to paper towels to drain. (The Koftas can be made up to 1 day ahead; cover and refrigerate. Rewarm on a baking sheet in a 400 degree oven for about 5 minutes, until hot.)

Source:
Food&Wine April 1994, by Jennifer Brennan

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