Ingredients with Measurements:
For the Koftas:
- 2 cups grated Mahua flowers
- 1/2 cup besan (gram flour)
- 1/4 cup chopped onion
- 1/4 cup chopped coriander leaves
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- Salt to taste
- Oil for frying
For the Curry:
- 2 tbsp oil
- 1 tsp cumin seeds
- 1/2 cup chopped onion
- 1/2 cup chopped tomato
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- Salt to taste
- 1 cup water
- 1/4 cup chopped coriander leaves
Special equipment needed:
- Blender or food processor
- Large frying pan
- Large pot or dutch oven
Step-by-step instructions:
1. In a large bowl, mix together the grated Mahua flowers, besan, chopped onion, coriander leaves, red chili powder, coriander powder, cumin powder, and salt until well combined.
2. Heat oil in a large frying pan over medium heat. Once hot, take small portions of the Mahua mixture and shape them into balls. Fry the koftas in the hot oil until golden brown on all sides. Drain on paper towels and set aside.
3. In a large pot or dutch oven, heat 2 tbsp of oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.
4. Add chopped onion and sauté until golden brown. Add ginger-garlic paste and sauté for another minute.
5. Add chopped tomato and cook until the tomato has softened and the mixture has turned into a thick paste.
6. Add red chili powder, coriander powder, cumin powder, turmeric powder, and salt. Mix well and cook for a minute.
7. Add 1 cup of water and bring the mixture to a boil. Reduce heat and let it simmer for 5 minutes.
8. Add the fried koftas to the curry and let them simmer for another 5 minutes.
9. Garnish with chopped coriander leaves and serve hot with rice or roti.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 12g
Carbohydrates: 30g
Protein: 8g
Substitutions for ingredients:
- Mahua flowers can be substituted with grated bottle gourd or zucchini.
- Besan can be substituted with all-purpose flour or cornmeal.
- Cumin seeds can be substituted with mustard seeds or fennel seeds.
Variations:
- Add chopped spinach or fenugreek leaves to the kofta mixture for added nutrition.
- Use coconut milk instead of water for a creamier curry.
- Add chopped potatoes or carrots to the curry for a heartier meal.
Tips and tricks:
- Make sure the oil is hot enough before frying the koftas to prevent them from breaking apart.
- If the curry is too thick, add more water to thin it out.
- Adjust the amount of red chili powder according to your spice preference.
Storage instructions:
Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Mahua Kofta Curry in a large bowl or platter with rice or roti on the side.
Garnishes:
Garnish with chopped coriander leaves or sliced green chilies.
Pairings:
Pair with steamed rice or roti for a complete meal.
Suggested side dishes:
Serve with a side of cucumber raita or mixed vegetable salad.
Troubleshooting advice:
If the koftas are too dry, add a little water to the mixture. If the koftas are too wet, add more besan.
Food safety advice:
Make sure to cook the koftas and curry thoroughly to prevent any foodborne illnesses.
Food history:
Mahua flowers are a popular ingredient in Indian cuisine, especially in the tribal regions of central India. They are used to make a variety of dishes, including koftas, curries, and chutneys.
Flavor profiles:
The Mahua Kofta Curry has a spicy and tangy flavor with a hint of sweetness from the Mahua flowers.
Serving suggestions:
Serve the Mahua Kofta Curry as a main dish for lunch or dinner.
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Region: Indian