Dahi Ambiya ke Kofte (Mix Millet)

For vegetable kofta

• 1 large or 2 small potatoes, boiled, mashed/grated

• 3/4  cup caulifower florets

• 1/2 cup diced carrots

• 1/2 cup green peas

• 2 green chillies, finely chopped, adjust to taste

• handful of coriander leaves, finely chopped

• 2 tbsp cornflour as needed

• 3-4 tbsp mix millet

• oil for frying

Spices for kofta

• 1/2 tbsp coriander powder

• 1 tsp red chilli powder

• 1 tsp jeera (cumin) seeds powder

• 1 tsp amchur (dry mango) powder

• 1 tsp chaat masala

• 1/2  tsp garam masala or to taste

• salt and pepper to taste

For curry

• 2 tbsp oil

• 1 pc ginger grated/minced

• 4-5 cloves garlic, finely chopped/minced

• 1 small onion, finely chopped

• 2 tomatoes, pureed

• 1 tbsp tomato paste

• 2 cups yogurt

• 1/4 to 1/2 cup cream

•2 bay leaves

• 2 cloves

• 3-4 green cardamoms

• 1" cinnamon stick

• 1 mace

• 1 tsp jeera

 

Spices for curry

• 1/4 tsp turmeric powder

• 1 tbsp coriander powder

• 1 tsp red chilli powder or to taste

•1 tsp jeera seeds powder

•1/2 tsp amchur (dry mango) powder

•1/2 tsp garam masala or to taste

•1 tbsp kasoori methi (dry fenugreek leaves)

•salt to taste

 

Method

To make the koftas

In a food processor, add the cauliflower, carrots, peas and millets to get a grated-like consistency. Remove this mixture into a bowl.

To this, add the mashed/grated boiled potato, green chilli, coriander leaves and all the dry spices, salt and pepper. Give it a quick stir.

Add a tbsp of cornflour at a time and add as much required to bind the mixture.

Mix everything well and make small balls of this mixture and keep aside.

In the meanwhile, heat some oil in a vessel.

Add the koftas and deep-fry. Once golden brown, flip and let the other side cook to get the same colour.

Drain and remove on the absorbent paper.

Continue frying the remaining koftas in the same manner.

For the curry

In a vessel, heat oil and once hot add the bay leaves, cloves, cardamom, cinnamon, cumin seeds and mace.

Sauté till these spices are light brown or start to change colour and then add the ginger-garlic and onions.

Sauté till the onions are golden brown.

Then add the pureed tomatoes, yogurt, salt and turmeric. Mix well and cover and cook on medium flame until the mixture thickens.

Once the tomato mixture thickens, add the dry spice powders - coriander, cumin, red chilli, dry mango and garam masala.

Mix well and cook till the mixture starts leaving some oil from the sides Then add a cup of water and tomato paste, mix and cook for about 5 minutes.

Crush the fenugreek leaves between your palms and then add to the curry.

Simmer for 5 minutes. Then lower the gas and add cream slowly and keep mixing.

Bring to a boil. That's it, the curry is ready.

When ready to serve, add the warm koftas to the gravy and give it a quick mix.