It is time for another edition of Blog-Hop Wednesdays started by Radhika. This week I have been assigned Priya's blog, Now Serving for this edition. She has so many wonderful healthy recipes and innovative recipes that it was hard for me to choose which one to showcase today. But I was blown away by this combination of Sweet potato and Garbanzo beans (Kabuli Chana) and I was compelled to try it out! And boy, was I happy! By the way, did I mention that the koftas are low fat??
The wonderful mixture of flavors was a beautiful experience. The koftas turned out super yummy that my kids started popping them as is not willing to wait for them to be dunked into the gravy. On the other hand, S was willing to have just the gravy for the Whole Wheat Pita (recipe to be posted soon!) I had made to go with this curry and pop in the koftas to mimic my kids :) Needless to say we were a happy family having fun and enjoying this delightful gravy for a weekend dinner!!
Check out what my fellow hoppers posted for this edition.
Ingredients -
For the Koftas -
Sweet potato chopped, boiled and mashed 2 cups (I used 1 large sweet potato)
Garbanzo beans/Kabuli Chana soaked,boiled and mashed 1 1/2 cup
Curry Powder 2 tsp
Salt as needed
Green chillies 1-2 (or as needed)
Coriander leaves few
For the gravy -
Onion 1 large (finely chopped made 1 cup)
Tomato pureed 2 medium (made about 1 cup)
Almonds and Cashews 5 each
Ginger-Garlic-Green chilies-Coriander leaves paste 2-3 Tbsp
Salt
Red Chilli powder 1/2 tsp (or as needed)
Milk 1/2 cup (or as needed)
Seasoning (Oil 1 1/2 Tbsp , Jeera 1/2 tsp)
Method Of Preparation -
To Prepare the low fat koftas -
In a mixing bowl, add the mashed sweet potatoes, mashed chana, salt, curry powder, chopped green chillies (I added green chilli paste) and chopped coriander leaves.
Knead the mixture into a soft dough.
In a ponganala penam / paniyaram pan / abelskiver , spray a little oil in each slot and scoop out a tablespoon of the sweet potato-chana mixture (I rolled each portion into a small ball with my palms) and gently slide it in each of the slots.
Note that these koftas are very delicate and so very carefully flip on to the other side and cook until they are uniformly browned on all sides.
Drain them onto paper towels and repeat for the remaining mixture.
Now that the koftas are ready lets make the gravy! Actually I made the gravy parallelly to save time.
To make the Gravy -
Make any gravy which suits your taste. But here is how I made and relished.
Saute the chopped onions in a heated sauce pan adding a teaspoon of oil and set aside.
Grind the sauteed onions, almonds, cashews and set aside.
In the same sauce pan/kadai/wok add the remaining oil and jeera/cumin seeds.
After the cumin seeds are brown add the onion paste, ginger-garlic-chilli-corinader leaves paste, tomato puree and water to make a gravy and let it cook.
Sprinkle turmeric, mirchi powder, salt and mix well.
When the gravy thickens a little, add milk and let the gravy simmer for 5-7 min.
Remove from fire and set aside.
Assembling the Kofta Curry -
Just before serving, add the koftas in the gravy and sprinkle coriander leaves or any other form of garnish and serve with Roti/Naan. (I served it with Whole Wheat Pita Bread!)
Preparation Time 1 hr
Makes 25 koftas
The wonderful mixture of flavors was a beautiful experience. The koftas turned out super yummy that my kids started popping them as is not willing to wait for them to be dunked into the gravy. On the other hand, S was willing to have just the gravy for the Whole Wheat Pita (recipe to be posted soon!) I had made to go with this curry and pop in the koftas to mimic my kids :) Needless to say we were a happy family having fun and enjoying this delightful gravy for a weekend dinner!!
Check out what my fellow hoppers posted for this edition.
Ingredients -
For the Koftas -
Sweet potato chopped, boiled and mashed 2 cups (I used 1 large sweet potato)
Garbanzo beans/Kabuli Chana soaked,boiled and mashed 1 1/2 cup
Curry Powder 2 tsp
Salt as needed
Green chillies 1-2 (or as needed)
Coriander leaves few
For the gravy -
Onion 1 large (finely chopped made 1 cup)
Tomato pureed 2 medium (made about 1 cup)
Almonds and Cashews 5 each
Ginger-Garlic-Green chilies-Coriander leaves paste 2-3 Tbsp
Salt
Red Chilli powder 1/2 tsp (or as needed)
Milk 1/2 cup (or as needed)
Seasoning (Oil 1 1/2 Tbsp , Jeera 1/2 tsp)
Method Of Preparation -
To Prepare the low fat koftas -
In a mixing bowl, add the mashed sweet potatoes, mashed chana, salt, curry powder, chopped green chillies (I added green chilli paste) and chopped coriander leaves.
Knead the mixture into a soft dough.
In a ponganala penam / paniyaram pan / abelskiver , spray a little oil in each slot and scoop out a tablespoon of the sweet potato-chana mixture (I rolled each portion into a small ball with my palms) and gently slide it in each of the slots.
Note that these koftas are very delicate and so very carefully flip on to the other side and cook until they are uniformly browned on all sides.
Drain them onto paper towels and repeat for the remaining mixture.
Now that the koftas are ready lets make the gravy! Actually I made the gravy parallelly to save time.
To make the Gravy -
Make any gravy which suits your taste. But here is how I made and relished.
Saute the chopped onions in a heated sauce pan adding a teaspoon of oil and set aside.
Grind the sauteed onions, almonds, cashews and set aside.
In the same sauce pan/kadai/wok add the remaining oil and jeera/cumin seeds.
After the cumin seeds are brown add the onion paste, ginger-garlic-chilli-corinader leaves paste, tomato puree and water to make a gravy and let it cook.
Sprinkle turmeric, mirchi powder, salt and mix well.
When the gravy thickens a little, add milk and let the gravy simmer for 5-7 min.
Remove from fire and set aside.
Assembling the Kofta Curry -
Just before serving, add the koftas in the gravy and sprinkle coriander leaves or any other form of garnish and serve with Roti/Naan. (I served it with Whole Wheat Pita Bread!)
Preparation Time 1 hr
Makes 25 koftas
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