Despite numerous restaurants reopening their doors amid COVID-19 lockdown relaxations, welcoming customers for an enjoyable, laidback dine-in experience, many of us are still hesitant to eat out.
And thus, yet another weekend arrives, where you can’t step out of your homes, owing to the rampant spread of coronavirus infection.
The gloom is evident, not just in the dark clouds, pandemic fears and incessant downpours this monsoon season, but also in having to eat the same old “dal chawal achar” or “roti aloo sabji” for meals.
Well then, indulging in a scrumptious kofta curry is just what you need, to brighten your day and spruce up your dinner spread!
What Is A Kofta?
Traditionally made from ground chicken, mutton, pork or lamb, laced with onions and hot condiments, kofta is considered to be a kind of spicy Asian/Indian meatball.
However, these dumplings can also be prepared using vegetarian ingredients - rolled with flour, fried in oil and then submerged in a flavourful curry.
Some popular desi staples utilised in making koftas comprise potato, cabbage, paneer, lauki/bottle gourd and khoya/mawa.
In fact, the sinfully mushy and absolutely yummy veg dish of Malai Kofta is a fan favourite among kids and adults alike, in many eateries across the Indian subcontinent.
Appetizing And Nourishing Kofta Curry Recipes:
But hey, so what if you can’t dig into those delectable koftas at bistros, hotels and brasseries? Don on your aprons and chef’s hats and whip them up right in your kitchens!
Infused with wholesome dairy components, garden-fresh green veggies and beneficial zesty spices, homemade “maa ke haath” kofta curry is indeed a tasty and healthy dish.
While being totally indulgent and truly irresistible, koftas made with superfoods like paneer and lauki/ bottle gourd also provide an array of essential nutrients, for promoting weight loss, digestive functions, physical fitness, heart wellness and immune defences. Also Read: Kadha: Brew These Traditional Concoctions Right Now, To Boost Immunity And Fight Infections
Just go ahead and try these mouth-watering recipes of paneer kofta curry and lauki kofta curry. They will surely entice the taste buds, as you tune in to watch the opening match of the much-awaited IPL 2020 T20 cricket tournament. Plus, they are the perfect delicacies to relish, in the backdrop of overcast skies and heavy rains, to enhance wellbeing.
Paneer Kofta Curry
Ingredients:For The Kofta:
1 cup paneer, finely grated
½ cup corn flour
½ cup raisins, cut into pieces
Salt, as needed
3 tbsp sesame oilFor The Gravy:
½ cup malai/fresh cream
2 tbsp onion tomato puree
1 tsp ginger garlic paste
1 tsp red chilli powder
Salt, to taste
2 cinnamon sticks
3 bay leaves
4 elaichi/cardamom pods
5 – 7 cloves
2 tsp cumin seeds
2 tbsp rice bran oil
A sprig of coriander leaves
In a bowl, combine the paneer, corn flour, raisins, along with salt and knead it into a dough.
Shape it into even round spheres, sprinkling some flour to avoid sticking.
Heat sesame oil in a pan on high, fry the paneer moulds until they turn golden brown and set aside.
Pour the rice bran oil in a vessel, warm it on medium flame and put in the cinnamon sticks, bay leaves, cardamom pods, cloves and cumin seeds.
Once they begin to sputter, transfer the onion tomato puree, ginger garlic paste, red chilli powder with required salt and cook for 5 minutes.
Lower the flame, add the malai, stir continuously, then cover with a lid and cook for 10 – 15 minutes.
Add the fried paneer moulds, let it simmer for 5 minutes and turn off the stove.
Garnish the paneer kofta curry with coriander leaves and serve hot with rotis, naans, phulkas, chapatis or parathas.
Paneer is blessed with ample amounts of proteins, fats, calcium, phosphorous, vitamins A, D, as well as omega-3 acids, for optimal growth, metabolism, bone strength and heart functions. Bay leaves are imbued with polyphenol antioxidants, which prevent chronic inflammatory diseases like diabetes and cancer. Being inherently rich in dietary fibers and the vital trace mineral iron, raisins improve digestion and blood circulation. Also Read: Iron: Functions, Food Sources, Supplements, Deficiency and Toxicity
Lauki Kofta Curry
Ingredients:For The Kofta:
1 cup lauki/bottle gourd, nicely shredded
¾ cup rice flour
2 pearl onions, finely chopped
Salt, as required
2 tbsp mustard oilFor The Gravy:
3 large tomatoes, sliced
1 medium onion, cut into pieces
1 green chilli, slit vertically
2 tbsp cashews, soaked
1 tsp turmeric powder
2 tsp garam masala
Salt, as necessary
2 tsp cumin seeds
2 tbsp groundnut oil
1 lemon, sliced in half
Mix the shredded lauki, rice flour, chopped pearl onions, along with salt, in a dish.
Make it into equal circular patties.
Fry the lauki patties in mustard oil; once they start browning and become slightly crisp, switch off the stove and place them in a plate.
In a mixer, blend the tomatoes, onions, green chilli, cashews until a homogenous paste is formed.
Now, heat groundnut oil in a wok on medium flame, put in the cumin seeds and once they pop, add the tomato paste.
Warm for 10 minutes, then sprinkle the turmeric powder, garam masala and a pinch of salt and stir so all the flavours merge.
Slowly introduce the fried lauki patties, allow them to simmer for 5 minutes and then switch off the flame.
Squeeze the juice of half a lemon and savour the lauki kofta curry with warm rice, matar pulao or jeera chawal.
Lauki or bottle gourd is intrinsically high in water content, low in calories and works wonders in weight loss, cooling down the body, besides abounding in vitamin C, K for uplifted immunity, wound healing. Tomatoes are bestowed with lycopene antioxidants to enrich skin texture, while cashews are laden with potassium, manganese and magnesium, to supply robust muscles.