A North Indian specialty where cottage cheese is delicately spiced and simmered in a Creamy Sauce.

Recipe source – Vahrehvah

You need –

For the Kofta
- Paneer /cottage cheese – 1/2 cup, grated
- Potato –2 large, boiled and mashed
- Green chili –1, minced
- Coriander leaves – finely chopped, 2 tablespoons
- Garam masala – 1/4 teaspoon
- Salt to taste
- Oil for deep frying
- Corn flour – for coating the koftas

For the gravy
- Onion –1 medium, finely chopped
- Ginger-garlic paste -1 teaspoon
- Tomato – 2 medium sized tomatoes, Chopped
- Turmeric powder -1/4 teaspoon
- Coriander powder – 3 teaspoon
- Red chili powder – 1.5 teaspoons or to taste
- Cumin seeds – 1/4 teaspoon
- Garam masala powder – 1/2 teaspoon
- Dried fenugreek leaves – 1 teaspoon
- Fresh Cream -1/4 cup
- Cashew nut – 30 grams, soaked in water
- Salt to taste
- Oil as required

How to –

Kofta

In bowl, put all the ingredients under “For Kofta” and make a lump free and soft dough (Do not add any water). Make equal sized ball and roll them on the corn flour to coat.

Heat oil in deep frying pan and fry them till golden brown/light brown. Remove and drain on kitchen paper. Set aside.

Gravy

Heat oil in a pan. Add the onions and cook till soft. Tip the ginger-garlic paste and sauté till the raw smell is gone. Add coriander powder, turmeric powder, chili powder and cook till the oil start to separate.

Now add the tomatoes and cook till it mushy. Turn off the heat and once the onion-tomato mixture is cool, blend into a smooth paste.

Heat the sauce pan, add 2 teaspoons of oil. Add the cumin seeds and allow to crackle. Add the onion-tomato paste, fenugreek leaves. 1/2 cup and salt to taste and cook for 3-4 minutes.

Add the cashew paste, cream and water if needed to adjust the consistency and bring to a gentle simmer. Add the Koftas and turn off the heat. Sprinkle the chopped coriander leaves and garam masala. Cover and allow to sit for a few minutes before serving.

Serve with Flavored rice or Indian flat bread.

Please note – The original recipe uses shahi jeera instead of cumin seeds. Since I didn’t have them I used cumin seeds.

Ishtu / Kerala potato stew

September 11, 2013February 24, 2014 | Rekha Vengalil

Kerala’s potato stew is a creamy and mildly spiced, which is pretty easy to make. It is served with Appam and is also a must during festivals and special occasions.

Appam and Ishtu/stew is yet another favorite at home. This makes to our dinner table at least once in a week. We like our ishtu a bit thick (not too runny). So please adjust the consistency of the gravy to your choice.

You need –

Potatoes – 2, large boiled, peeled and roughly mashed
Thick coconut milk – 3/4 cup
Onion – 1 medium, thinly sliced
Green Chilies – 1 or as per taste
Ginger – I small piece, finely sliced
Salt – to taste
Curry Leaves – 1 sprig
Coconut Oil – 2 teaspoons
Water – 3/4 cup

How to –

In a pan add the water, sliced onion, green chili, curry leaves, ginger and bring to a rolling boil.

Add the potatoes and mix well. Continue to cook for 2 minutes.

Add the coconut milk, salt and bring to a gentle simmer but do not boil.

Drizzle the coconut oil and cover and let it sit for a few minutes before you serve.