Dudhi Kofta Curry Recipe

The Indian cookbook creator Raghavan Iyer experienced his first Thanksgiving, in Minnesota, inside the early Eighties. “Coming from a land of spice, I idea, ‘guy, how dull,’" he recalled. He shared this recipe for squash dumplings in a creamy tomato sauce noticed with cashews and raisins, a shiny and highly spiced dish welcome on any table, any time of the 12 months. In a pinch? The sauce and dumplings can be prepared an afternoon in advance and refrigerated one at a time.

SUBTANCES

FOR THE DUMPLINGS:

• 4  lengthwise slices fresh ginger (each 2 inches lengthy, 1 inch wide and 1/8-inch thick)
• 4  fresh green Thai, cayenne or serrano chiles, stems removed
• ¼  cup chickpea flour
• 2  tablespoons rice flour
• 2  tablespoons finely chopped sparkling cilantro leaves and soft stems
•  Vegetable oil for deep-frying
• 2  pounds zucchini, trimmed
• 2  teaspoons coarse kosher or sea salt
• 1  small pink onion, peeled and coarsely chopped
• 2  tablespoons uncooked cashews
• four  big cloves garlic, peeled

FOR THE SAUCE:

• 2  tablespoons ghee or vegetable oil
• 1  teaspoon cumin seeds
• 1  small purple onion, peeled and coarsely chopped
• four  sparkling green Thai, cayenne or serrano chiles, stems eliminated, coarsely chopped (do no longer take away seeds)
• 1  teaspoon coarse kosher or sea salt
• ¼  teaspoon ground turmeric
• ½  cup half-and-half
• 1  teaspoon garam masala
• 2  tablespoons raw cashews
• 2  tablespoons golden raisins
• 1  (14.5-ounce) can diced tomatoes
• 2  tablespoons finely chopped sparkling cilantro leaves and smooth stems, for serving

PRACTISE

• prepare the dumplings: Shred zucchini the usage of a food processor or container grater. collect shreds in a big bowl and mix in salt. permit stand for about 30 minutes.
• in the meantime, vicinity onion, cashews, garlic, ginger and chiles in a meals processor. Pulse till combination bureaucracy a highly spiced-smelling, slightly chunky paste.
• Wrap zucchini in a smooth kitchen towel and squeeze out all of the liquid. (Discard the liquid.) switch squash lower back to bowl and stir in onion paste combination till blended. add chickpea flour, rice flour and cilantro and stir to combine into a slightly wet batter.
• running quick, area a heaping tablespoon of batter inside the palm of your hand and squeeze it to condense it into a ball; switch dumpling to a baking sheet. Repeat with closing batter to make approximately 25 dumplings. (The longer you let the batter stand with out shaping it, the greater liquid the squash will release, making it hard to handle. including greater flour will make it plausible, but will even make the dumplings too dense.)
• Pour oil into a wok, Dutch oven or medium saucepan to a depth of approximately 1 inch. Set over medium warmth till a candy or oil thermometer registers 300 stages. in the meantime, line a plate or baking sheet with paper towels.
• as soon as oil is warm, lightly slide eight dumplings into pan. Fry, turning once in a while, till they're honey brown and crisp, about five minutes. do away with dumplings with a slotted spoon and drain at the paper towels. Repeat with final dumplings. you can want to alter warmth to maintain the oil temperature.
• Make the sauce: heat ghee or oil in a huge saucepan over medium-excessive warmness. add cumin seeds and cook until they sizzle and darken, 5 to ten seconds. at once add onions, chiles, cashews and raisins. Stir-fry until onion is gentle and golden, chiles are smelly, cashews have turned honey brown, and raisins have swelled and darkened, approximately 5 minutes.
• upload tomatoes, salt and turmeric to the saucepan, stirring a few times to combine. transfer to a blender and purée, scraping the inner of the jar as needed, to make a easy and highly spiced-sweet pink sauce. Pour sauce again into saucepan. Pour half cup water into blender jar and sleek it round; upload this liquid to pan. Stir in half-and-half and garam masala.
• lightly upload dumplings to sauce, ensuring they do no longer damage aside. heat curry over medium warmth till sauce begins to bubble, then decrease warmness, cowl the pan, and simmer until dumplings are warmed via and have absorbed a number of the sauce, about 5 minutes; do no longer stir. Sprinkle with cilantro earlier than serving.

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