Kababs and any currys separately are crowd pleasure and always hit at parties; but together they make one wonderful dish. If you are a vegetarian like me, it is almost impossible to find vegetarian kabab curry; so I usually make kabab curry at home with tomato based gravy. I wanted something different this time and thought of marriage of Thai and Indian flavors. Spicy kabas with coconut based curry makes this dish thai, delicious, and different.
- 1/4 cup Whole Moong, mashed (Soak in the water for an hour and pressure cook it)
- 1 Big Potato, boiled and mashed
- 1 cup Cabbage, finely chopped
- 1/2 cup Mix Vegetables, boiled (Peas, corn, carrot)
- 8-9 Garlic Cloves, minced
- 1 tbsp Ginger, grated
- 3-4 Green Chilli, finely chopped
- 1 tsp Garam Masala
- 1 tsp Red Chilli Powder
- 1 tsp Amchur Powder (Dry Mango Powder)
- 1 tsp Cumin Powder
- 2 tbsp Fresh Cilantro, chopped
- 1/2 cup Bread Crumbs
- 1 tbsp Olive Oil + Extra for shallow frying
- Salt to taste
- 8-9 Cashew +1 tsp Magajtari/Magtari Seeds, (Soak in water for 1 hour and paste it)
- 1 Large White Onion, grated
- 1 Garlic Clove, minced
- 1/4 tsp Ginger Grated
- 14 oz Coconut Milk
- 3 tbsp Tofu, mashed
- 1/3 cup Water
- 1 Small Thai Green Chilli, chopped
- 1 Pinch, Cayenne Pepper
- 1 Pinch Sea Salt
- 2 Pinch Sugar
- 1-2 Thai Basil, finely chopped
- Regular Salt to taste
- Kasuri Methi
- Boiled Yellow Corn, and Greean Peas
1. Heat oil in pan, saute onion, ginger, garlic, green chilli, and cabbage for 8-10 minutes.
2. Combine this sauted onion and cabbage with other ingredients in food processor. Pulse the food processor first for 3-4 times and then process on lowest speed for 20-30 seconds till everything mixed well.
3. Shape the mixture in quarter-size oval shape about half-inch thick and .
4. Heat oil on flat griddle, cook kababs until they get golden crust all over or cook each side for 2-3 minutes.
1. Heat oil in sauce pan, saute onion, garlic, ginger, green chilli, and sea salt until they are soft.
2. Add cashew paste, mashed tofu, cayenne pepper, salt, coconut milk, thai basil, sugar and little water.
3. Simmer this curry on medium low heat for 10-15 minutes. WIth hand blender pulse this curry for 3-4 time.
4. Turn off the heat and pour curry in the serving bowl.
5. Add koftas in curry, some yellow corn , pinch of kasuri methi, and green peas on top. Serve Hot.
Tip: The use of cashew & majagtari seeds paste with mashed tofu make this curry extra thick so I added little water to reduce consistency, but the taste is almost the same and one can do away with water in case you like extra thick curry.
This is my entry to Show me your curry hosted by Divya of Dil se.
also sending this entry to Visual Treat Event hosted by Sanyukta.