A rich, mildly spiced curry that lends itself as a wonderful creamy base for the crispy air-fried kofte. An imperfectly perfect match!
Traditionally, vegetable kofte are immersed in a smooth gravy made with onions & tomatoes, but I decided to try something different and made the gravy base a coconut milk curry.
Here's the recipe to my twist on the original Indian kofte curry.
• 2 medium potatoes, boiled & mashed
• 4 tablespoons boiled peas
• 4 tablespoons boiled corn • 4 tablespoons carrots, cubed & boiled • 4 tablespoons green beans, chopped & boiled
• 2 -4 tablespoons bread
• 1 tablespoon corn starch • 1 teaspoon cumin powder • 1 teaspoon • 1/2 teaspoon red chili powder • 2 teaspoons oil
• 3 green chilies, slit lengthwise, optional
• 1" ginger, grated
• 3 garlic cloves, grated
• 5 - 6 curry leaves, optional
• 1 1/2 tomato, finely chopped
• 3/4 - 1 teaspoon garam masala
• 1/2 teaspoon cumin powder, optional
• 1 cup thick coconut milk or coconut cream
• 1 1/2 cups water
• 1/2 teaspoon cumin seeds
• 1 1/2 tablespoons oil
• 1 teaspoon jaggery or brown sugar
• salt to taste
• 1 tablespoon cilantro, chopped, for garnish, optional
• 4 - 5 curry leaves
• 1/2 teaspoon mustard seeds
• 1 teaspoon oil
• 1/4 teaspoon asafoetida
Preheat the air fryer to 375ºF. In a large bowl mix all the ingredients for the kofte except the oil. Shape into small golf ball-sized kofte & place on the air fryer tray and air fry for 12-15 minutes turning once halfway. Remove the kofte, brush with oil, and air fry for 10 minutes or until the kofte are crisp & golden.
Heat the oil in a deep saucepan, add the cumin seeds and allow them to crisp up. Add the slit green chilies and sauté for a few seconds.
Add in the onions, curry leaves, ginger, garlic, and sauté for about 4-5 minutes, or until the onion turns translucent and the ginger & garlic don’t have a raw smell anymore. Add the tomatoes and sauté for about 5 minutes or until the tomatoes have broken down and are soft & jammy.
Add in the garam masala, and if using, the cumin powder and sauté for a few seconds, until fragrant. Add in salt, coconut milk, water and cook on low flame for about 7- 8 minutes. Halfway through, stir to make sure that the coconut milk doesn’t stick to the bottom of the pan and add in the jaggery or brown sugar.
In a small frying pan prepare the tempering by heating up the oil & adding in the mustard seeds, curry leaves, & asafoetida. Set aside.
Remove the curry into your serving dish, add in the kofte in and garnish with the chopped cilantro & the tempering & serve hot with rice, quinoa, or flaky parathas.