Mushroom Kofta Curry

• Ingredients:

  • 1 cup Sun-Dried Milky White Mushrooms (rehydrated and mashed) - These unique mushrooms, known for their delicate flavor and chewy texture, should be rehydrated in warm water for about 30 minutes before mashing. This process enhances their taste and makes them easier to incorporate into the dish.

  • 1/4 cup gram flour (besan) - This versatile flour, made from ground chickpeas, adds not only a nutty flavor but also acts as a binding agent to hold the kofta mixture together, ensuring a perfect texture.

  • 2 tbsp coriander leaves, chopped - Fresh coriander leaves bring a burst of color and a refreshing herbal note to the dish, elevating the overall flavor profile of the koftas.

  • 1 tsp garam masala - A fragrant blend of spices, garam masala infuses warmth and complexity into the mixture, making the koftas aromatic and flavorful.

  • Oil for frying - Choose a neutral oil with a high smoke point, such as vegetable or canola oil, to achieve a crispy exterior on the koftas while frying.

  • 2 cups tomato-onion gravy - This rich and savory gravy serves as the base for the koftas, providing moisture and depth of flavor. It can be prepared by sautéing finely chopped onions until golden, adding pureed tomatoes, and seasoning with salt and spices to taste.

• Instructions:

  1. Begin by combining the rehydrated and mashed sun-dried milky white mushrooms in a mixing bowl with the gram flour, chopped coriander leaves, and garam masala. Use your hands to knead the mixture gently until it forms a cohesive dough. Once the dough is ready, take small portions and shape them into round balls, ensuring they are compact to prevent them from breaking apart during frying.

  2. In a deep frying pan, heat the oil over medium heat. Once the oil is hot enough, carefully drop the shaped kofta balls into the oil, ensuring not to overcrowd the pan. Fry the koftas until they turn a beautiful golden brown, turning occasionally for even cooking. This process typically takes about 4-5 minutes. Once done, remove them from the oil and place them on a paper towel to absorb any excess oil.

  3. For the tomato-onion gravy, in a separate pot, heat a little oil and sauté finely chopped onions until they become translucent and start to caramelize. Add pureed tomatoes and season with salt, pepper, and additional spices if desired. Allow the gravy to simmer for about 10-15 minutes until it thickens and the flavors meld together beautifully. After the gravy is ready, gently place the fried koftas into the simmering sauce and let them cook together for an additional 10 minutes. This step allows the koftas to absorb the rich flavors of the gravy.

  4. Once the koftas have simmered in the gravy, they are ready to be served. Present the dish hot, garnished with additional chopped coriander leaves for a fresh touch. These koftas pair wonderfully with warm naan or steamed rice, making for a satisfying and hearty meal that showcases the delightful combination of flavors and textures.