Bottle Gourd and Panner Kofta Curry

There are time when I crave for rich luxurious foods, like Pooris, Makhani gravies etc. Kannadiga being simple to the core were not all the great at conjuring a dish which could qualify for 'heart attack on a plate'.  The typical Malai Kofta is rich and luxurious. Since I was cooking for my Amma and she is a very picky eater and her no list includes Panner, Mushroom, corn -anything that we as kids did not see on the super market i.e Janata Bazar shelves three decades ago. So Malai Kofta was out of the question. So I married Malai Kofta with Lauki ke Kofte and bingo, there was a dish that satisfied my craving at the same time my Amma could enjoy it too.

So comes the Kofta curry.
We will need,

For the Koftas:
Bottle gourd 1 cup (grated and well squeezed)
Panner 1/3 cup crumbled
Rice flour 2-4 tbsp as needed to get the mixture together
Green Chillies minced 3-4 (adjust according to taste)
Mint a handful chopped
Ginger 1/4" grated
Salt to taste
Sunflower oil to deep fry

For the Curry:

Tomatoes 3 medium
Ginger 1/2" piece
Green Chillies 2-3 Adjust according to taste
Mint leaves a handful
Coriander leaves a handful
Cashews 5-6
Ghee 3-4 tables
Black Cardamon 1
Green Cardamon 2
Star Anise 1
Jeera 1/4 tsp
Red chilli powder 1/4 tsp
Dhania powder 1 tsp
Turmeric powder 1/4 tsp
Garam Masala a generous pinch
Milk or water about 1/2 to 1 cup depending on the thickness of the curry desired.

  • For the Curry, combine the tomatoes, ginger, chillies, mint  and coriander leaves in a blender and pulse it till the mixture is smooth. Set it aside. Separately grind the cashews along with a little water into a fine paste. Set it aside.
  • Heat the ghee in a Kadai. Throw in the whole spices. Once the spices stop sizzling throw turmeric powder, dhania powder and chilli powder. Saute for a few brief seconds pour in the tomatoes mixture. Make sure to not burn the spices.
  • Cook till the the fat separates. Now throw in the the cashew paste and a 1/2 cup of water and simmer.
  • Now for the Koftas.Place the oil in a Kadai and heat it on medium.
  • Mix all the ingredients except the oil. The mixture should come together like a dough. I do not typically add extra water because there will be enough in the gourd and Panner. Adjust seasonings. 
  • Pinch small balls of the mixture and roll it into Koftas. Deep fry till golden brown. Drain on paper towels and reserve.
  • Once the curry has simmered and has the desired consistency, sprinkle the Garam Masala, adjust salt and cook for a few more minutes. Just before serving, throw in the Koftas and serve immediately.

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