Ingredients with Measurements:
- 1 cup almonds, soaked and peeled
- 1/2 cup gram flour
- 1/2 cup paneer, crumbled
- 1/4 cup chopped coriander leaves
- 1/4 cup chopped mint leaves
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp garam masala powder
- Salt to taste
- Oil for frying
- 2 tbsp ghee
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 1 tsp turmeric powder
- 1 tsp cumin seeds
- 1 bay leaf
- 1 cinnamon stick
- 2 green cardamoms
- 2 cloves
- 1 cup water
Special Equipment Needed:
- Food processor or blender
- Large frying pan
- Medium-sized pot
Step-by-Step Instructions:
1. In a food processor or blender, grind the soaked and peeled almonds into a fine powder.
2. In a mixing bowl, combine the almond powder, gram flour, crumbled paneer, chopped coriander and mint leaves, ginger paste, garlic paste, red chili powder, coriander powder, cumin powder, garam masala powder, and salt. Mix well to form a dough.
3. Divide the dough into small portions and shape them into balls.
4. Heat oil in a large frying pan and fry the almond balls until golden brown. Set aside.
5. In a medium-sized pot, heat ghee and add cumin seeds, bay leaf, cinnamon stick, green cardamoms, and cloves. Fry until fragrant.
6. Add chopped onions and fry until translucent.
7. Add chopped tomatoes, turmeric powder, and salt. Cook until the tomatoes are soft and mushy.
8. Add water and bring the mixture to a boil.
9. Add the fried almond balls to the pot and simmer for 10-15 minutes until the gravy thickens.
10. Garnish with chopped coriander leaves and serve hot with rice or naan.
- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
Temperature:
- Frying temperature: 350°F
- Simmering temperature: Low heat
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 420 per serving
- Total fat: 32g
- Saturated fat: 6g
- Cholesterol: 20mg
- Sodium: 360mg
- Total carbohydrates: 24g
- Dietary fiber: 7g
- Sugars: 5g
- Protein: 14g
Substitutions for ingredients:
- Almonds can be substituted with cashews or pistachios.
- Paneer can be substituted with tofu or ricotta cheese.
- Gram flour can be substituted with all-purpose flour or corn flour.
Variations:
- Add chopped vegetables like carrots, peas, or potatoes to the curry for a more filling meal.
- Use coconut milk instead of water for a creamier curry.
- Add a teaspoon of sugar to balance out the flavors.
Tips and Tricks:
- Soak the almonds in water overnight for easier peeling.
- Add a tablespoon of lemon juice to the almond dough for a tangy flavor.
- To prevent the almond balls from breaking while frying, make sure the oil is hot enough before adding them to the pan.
Storage Instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the curry in a pot over low heat until heated through.
Presentation Ideas:
- Serve the curry in a decorative bowl with a side of rice or naan bread.
- Garnish with chopped coriander leaves and a sprinkle of garam masala powder.
Garnishes:
- Chopped coriander leaves
- Garam masala powder
Pairings:
- Basmati rice
- Naan bread
- Cucumber raita
Suggested Side Dishes:
- Mixed vegetable salad
- Roasted eggplant
- Spiced potatoes
Troubleshooting Advice:
- If the almond balls are too dry, add a tablespoon of water to the dough.
- If the curry is too thick, add more water to thin it out.
Food Safety Advice:
- Make sure the almond balls are cooked all the way through before adding them to the curry.
- Store leftover curry in the refrigerator and consume within 3 days.
Food History:
- Badambura Kofta Curry is a traditional Indian dish that originated in the northern region of the country. It is a popular vegetarian dish that is often served during special occasions and festivals.
Flavor Profiles:
- This dish has a nutty and creamy flavor with a hint of spice from the curry powder.
Serving Suggestions:
- Serve the curry hot with rice or naan bread for a filling meal.
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Region: Indian