It's been a long time since I've used tofu, so was thinking of something new and interesting, so that Shoj and Anush will eat and not know that I have used tofu. Shoj doe snot like tofu, but green moong dal is his favorite. I know tofu binds well and moong dal too, so instead of making south indian curry, I thought of making this north indian kofta which will soak up the gravy better and the kofta's would taste better.
After I made it, I was bit tensed whether Shoj will like it or not, but he liked it and he said he didn't taste any tofu in there, so was happy.
I had called his office friends over and made the same curry, they also like it.
Now I am sure it will taste good and having healthy main ingredients like tofu and green moong dal, sharing with you all too.
Ingredients:
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For Making Kofta:
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1 pkg Extra Firm Tofu
1 cup Green Whole Moong Dal
1/2 Onion chopped finely
Salt and Pepper to taste
1 Green Chili chopped
1/4 tsp Cumin seeds
1/4 inch Ginger grated or chopped
1/4 tsp Chili powder
1/4 cup Bread Crumbs
For Making Butter Masala:
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1/2 Onion Chopped
1/4 tsp Ginger-Garlic paste
Whole Garam Masala (1 Bay Leaf, 2-3 Green Cardamom, 1/2 inch Cinnamon Stick, 3-4 Cloves)
1/4 tsp Turmeric powder
1/2 tsp Red Chili powder
1 tsp Paprika powder
2 tsp Coriander powder
1/2 tsp Cumin powder
1/4 tsp Pepper powder
1/2 tsp Sugar
Salt to taste
1 tbsp Kasuri Methi
2 tbsp Tomato Ketchup
1 tbsp Tomato paste
1/2 pint (1/2 cup) Whipping Cream
1 tbsp Butter
1 tsp Oil
Method:
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Making Kofta:
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1. Soak the green moong dal in water, overnight or at least 4-6 hours.
2. In a mixer add the green moong dal, green chili, ginger, cumin seeds, salt and pepper and grind it into paste adding little bit of water if needed.
3. In a bowl transfer the moong dal paste, crumbled tofu, salt, and chopped onion and chili powder, bread crumbs and mix well.
4. Preheat oven to 400F
5. Form lime size balls of the tofu and green moong dal mixture and arrange them on a line baking sheet and bake it for about 40 mins, turning once in between or until golden brown.
6. Meanwhile in a pan add butter and oil and when the butter starts to melt add the whole garam masala and saute it for a min.
7. Add ginger-garlic paste and saute it for another min, add the onions and add sugar and salt.
8. Now add the turmeric powder, chili powder, coriander powder, cumin powder, paprika powder, pepper powder, tomato ketchup and tomato paste and cover and cook the masala until the raw smell is gone for about 5 mins stirring occasionally.
9. Now add the whipping cream and stir so that the masala blends well and add water if it is too thick for gravy. and bring to a boil on medium flame.
10. After it starts boiling, add the kofta's gently and coat with the gravy and cover and cook this for about 10-15 mins on medium low flame.
11. In another saute pan dry roast the kasuri methi on low flame for about 2-3 mins and let it cool.
12. Once the gravy and the koftas are cooked properly, crust the kasuri methi with hand and sprinkle it over the top after you off the flame.
13. You can serve this with any north indian rice or fulka or roti. I served this with kofta masala with Methi Fulka.
