Arbi Kofta in Tomato-Onion Gravy

Ingredients

• 0.5 kg Arbi (colocasia root) (Boiled or steamed, peeled, and mashed for the kofta)
• Cooking oil for puree (As needed)
• 8.5 cloves Garlic (Roughly chopped)
• 2 Onion (Roughly chopped)
• 1 inch Ginger (For the puree; roughly chopped)
• 3 Tomatoes (Roughly chopped)
• 2 Dried red chillies (Adjust for heat)
• Coriander stems (A handful, as needed)
• 7.5 Cashews (For the puree)
• 1 cup Water (For cooking the puree)
• 1 tsp Salt (For the puree)
• Cooking oil for gravy (As needed)
• 0.5 tsp Cumin seeds (For tempering)
• 2 tsp Kashmiri red chilli powder (For color and mild heat)
• 0.5 tsp Turmeric powder
• 1 tsp Coriander powder (For the gravy)
• 1 tsp Kitchen King masala
• 0.5 tsp Garam masala (For the gravy)
• 1 tsp Kasuri methi (Dried fenugreek leaves, crushed between the fingers)
• 1 tbsp Malai (Cream; stir in at the end)
• Fresh coriander leaves (For the gravy and kofta; chopped, as needed)
• 3 tbsp Besan (gram flour) (For binding the kofta mixture)
• 1 tsp Rice flour (For texture and crispness)
• 3 Green chillies (Finely chopped)
• 1 inch Ginger (Grated, for the kofta)
• 0.5 tsp Red chilli powder (For the kofta)
• 1 tsp Coriander powder (For the kofta)
• 1 tsp Salt (For the kofta)
• 0.5 tsp Roasted cumin powder (For the kofta)
• 0.5 tsp Amchur powder (The source writes 1/2 amchoor powder)
• 0.5 tsp Garam masala (For the kofta)
• Cooking oil for frying kofta (As needed for shallow- or deep-frying)

Steps

1. 1

   Boil or steam the arbi until completely tender when pierced. Cool it enough to handle, peel it, and mash it thoroughly so no large lumps remain.

2. 2

   Heat a little oil in a pan. Add the garlic, onions, ginger, tomatoes, dried red chillies, coriander stems, cashews, water, and the puree salt.

3. 3

   Cook the puree ingredients until the onions and tomatoes are soft and the mixture is fragrant. Allow it to cool slightly, then blend to a completely smooth paste.

4. 4

   Add the mashed arbi to a mixing bowl. Add the besan, rice flour, chopped coriander leaves, green chillies, grated ginger, red chilli powder, coriander powder, kofta salt, roasted cumin powder, amchur powder, and kofta garam masala.

5. 5

   Mix and knead the arbi mixture until evenly combined and firm enough to shape. If it feels loose, add a small amount of besan; avoid adding excess water.

6. 6

   Grease your hands lightly and shape the mixture into small, smooth koftas of even size.

7. 7

   Heat oil in a kadai or deep skillet over medium heat. Fry the koftas in batches, turning gently, until golden and crisp on the outside. Transfer them to a lined plate.

8. 8

   For the gravy, heat oil in a clean pan or cooker. Add the cumin seeds and let them sizzle until aromatic.

9. 9

   Add the Kashmiri chilli powder, turmeric, coriander powder, Kitchen King masala, and gravy garam masala. Stir briefly over low heat so the spices bloom without burning.

10. 10

    Add the blended tomato-onion puree. Stir well, then cook for about 10 minutes, stirring occasionally, until the gravy darkens slightly and the oil begins to separate at the edges.

11. 11

    Add the fried koftas to the gravy and simmer gently until they are heated through and have absorbed some sauce.

12. 12

    Crush the kasuri methi between your palms and add it with the malai. Stir gently to combine, keeping the koftas intact.

13. 13

    Garnish with fresh coriander leaves and serve hot with roti, naan, or rice.

Notes

The post does not specify the amount of oil or the exact frying method; use enough oil to cook the puree, temper the spices, and fry the koftas. The transcript indicates cooking the puree for about 10 minutes and finishing with kasuri methi and malai. Serve the koftas soon after adding them to the gravy for the best texture.

Nutrition per serving

• main
• vegetarian
• Indian
• gluten-free
• fried
• simmered
• gravy
• festive