"Falafel" Kofta Curry

My American friend, Amy is very fond of Indian food. She has requested me to share some Indian dishes which are available in Indian restaurants in America. She has even given me 2-3 menu cards from the popular Indian restaurants here so I get some inspiration. :-D She wants to cook Indian feast for the Valentines' day celebration. She requested me to help her with the recipes or even develop a few for her taste. While developing this recipe, I gave preference to simplicity, mildness and short-cuts.

So this is semi-homemade curry which Amy loved a lot. Now you know, what is she cooking for the main course on the Valentine's day this year!

"Falafel" Kofta Curry

Ingredients

12 frozen Falafels (I used VeggiePatch brand from Costco)

1/2 tsp garam masala

salt to taste

1 tsp sugar (or more)

2 tbsp oil

Grind to smooth paste

1 big onion, sliced, pressure-cooked

1 tbsp white poppy seeds

12 unsalted, raw cashews

1 tbsp fresh or dry coconut

5 dry, red chilies - mild like kashmiri chiles

2 roma tomatoes

1/2 tsp ginger-garlic paste

Garnish

1/2 tsp kasoori methi, crushed by hand

1 tbsp cilantro/coriander leaves, chopped

1 tbsp heavy whipped cream (Optional)

Suggested accompaniments

Lemon wedges & salad

Naan

or Rumali Roti

and

Jeera Rice

Method

1. Take frozen Falafels out and keep them handy while you make the rest of the curry ready.

2. Heat oil in a nonstick kadai or wok. Add the onion-tomato paste.

3. Saute on a low flame for 45-60 minutes. Yes. This is the crucial step for the right flavor. If the paste appears to stick to the bottom on the wok, add spoonful of water from time to time.

4. When the oil appears to leave the masala, add 1 1/2 cups water. Stir in garam masala, salt & sugar. Bring to boil.

5. As the curry boils, switch the gas to low. Place the falafels carefully in the gravy. Bring to a gentle boil.

6. Sprinkle kasoori methi crushed by hand.

7. Pour in a serving platter/bowl. Garnish with heavy whipping cream - if using and cilantro.

Note -

1. Kashmiri chilies are mild in flavor but add a wonderful color to the gravy. If not available, use byadgi chilie - which are generally available in the local Indian stores.

2. Those who like their food hot, can add more chilies or chili powder. But this curry is supposed to be mild.