Kofta Curry

Total Time: 1 hr 20 mins Preparation Time: 35 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 tablespoons oil
• 1 medium onion, diced fine
• 1 large carrot, peeled and diced fine
• 3 celery hearts, diced fine
• 4 garlic cloves, minced
• 3 green chilies, minced fine
• 2 teaspoons curry powder
• 1 cup lentils
• 3/4 cup tomato juice
• 1/4 cup water
• 1/2 cup tomato paste
• 1 cup fresh breadcrumb
• 1/2 cup roasted cashew nuts, chopped fine
• 2 large eggs, beaten
• 3 cups yogurt
• 1 cup buttermilk
• 4 green chilies, finely chopped
• 1 inch piece ginger, grated
• 1 teaspoon ground coriander
• 1 teaspoon cumin
• 1 teaspoon channa dal
• 1/4 teaspoon fenugreek seeds
• 1/2 teaspoon turmeric
• 1/4 cup desiccated unsweetened coconut
• 2 tablespoons oil
• 1/2 teaspoon black mustard seeds
• 3 curry leaves

Recipe

• 1 heat oil in a sauté pan and fry vegetables, garlic and spices for 4 minutes.
• 2 add your cooked lentils, tomato juice and water and simmer until lentils are cooked.
• 3 drain vegetables.
• 4 process vegetable/lentil mixture just a bit to make a chunky paste (do not make a smooth dry paste) and combine with finely chopped peanuts, eggs and breadcrumbs.
• 5 form into balls about the size of a golf ball, and bake in your oven at 375°f for 15 minutes.
• 6 in the meantime make your sauce:.
• 7 gently heat yogurt and buttermilk in a pan.
• 8 grind coriander, cumin, channa dal, fenugreek seeds, turmeric and dried coconut in a coffee grinder or spice grinder.
• 9 add the ground mixture to the yogurt.
• 10 then add ginger and chilies.
• 11 next add salt to taste.
• 12 adjust spices as necessary.
• 13 now heat 2 tablespoons of oil in another pan and add 1/2 teaspoon mustard seeds and 5 curry leaves, cooking until the seeds pop.
• 14 when kofta is done, gently add to sauce.
• 15 add the oil to your curry mixture and serve immediately.