FOR THE MUSHROOM KOFTAS IN WALNUT GRAVY
INGREDIENTS
For the koftas
250 g fresh mushrooms, 1 boiled potato, grated, ½ tsp ginger, chopped, 1 small onion, chopped, 1 tbsp plain flour, a pinch of cooking soda, oil for cooking
For the gravy
70 g walnuts, peeled, 2 onions, boiled, 2 bay leaves, 1 tsp ginger-garlic paste, 2 tbsp poppy seeds paste, 40 g fried brown onion paste, 1 tsp cumin seed powder, 1 tsp chilli powder, ¼ tsp turmeric powder, 2 cardamoms, 3 cloves, 1 stick cinnamon, ½ tsp cumin seeds, ½ tsp sugar, 2 tomatoes, chopped, 10 g fresh coriander, 1 tsp fresh cream, 300 ml oil, for frying, 1 tbsp oil for gravy
For the garnish
5 g fresh coriander, chopped, 1 tomato, cut into juliennes, 1 tsp cream
METHOD
• To prepare the koftas, first wash the mushrooms. Wipe them dry.
• Heat oil in a pan and fry the mushrooms. Transfer the fried mushrooms to another vessel.
• Add the grated potato, chopped ginger and onions and plain flour. Mix well.
• Now divide the mixture into equal-sized portions.
• Heat oil in a pan and deep-fry the koftas. Remove the koftas from the pan once they turn golden brown in colour.
• To prepare the gravy, first blend the walnuts into a fine paste. Keep the paste aside.
• Next blend the boiled onions into a smooth paste.
• In a broad pan, heat oil and add the bay leaves and onion paste.
• Sauté on low heat for 7-9 minutes; then add the ginger-garlic paste, poppy seeds paste and brown onion paste.
• Allow it to cook for five minutes. Now add the cumin seed powder, chilli powder, turmeric powder, cardamoms, cloves, cinnamon and cumin seeds.
• Mix in the prepared walnut paste. Add the curd and check the seasonings.
• Stir for another 7-8 minutes, then add a little water.
• When the oil starts leaving the sides of the pan, add the fresh cream and garam masala.
• Remove from heat, garnish with coriander leaves, tomato and cream and serve with onion cheese kulcha.
