I almost always use my microwave to heat food. Only once in a blue moon, I actually cook something in it. On my trip to India in Dec., I had noted this MW kofta curry recipe down from a Tarla Dalal magazine. When Srivalli annnounced her MW curry event, I immediately thought to try this curry out.
Here's how I made it:
For the koftas -
1/2 of a russet potato - boiled, peeled & mashed
1/2 cup chopped spinach
Salt, cumin pwd, coriander pwd, red chilli pwd, chaat masala - all to taste
1 tbsp gram flour
Mix all the ingredients well. Shape into koftas. These made abt 15 koftas for me. Microwave for 2 minutes each side.
For the curry -
2 tsp oil
1/2 cup chopped onions - grind to a paste
1/2 tsp ginger paste
1/2 tsp garlic paste
1 tbsp cashew pieces
1/4 cup yogurt
1/2 cup milk
Salt, 1/2 tsp cumin pwd, 1/2 tsp coriander pwd, red chilli pwd per heat desired, pinch of garam masala, sugar to taste, pinch of kitchen king masala, 1 tbsp kasuri methi
1 tbsp soy flour or corn flour
Mix the oil and onion paste in a microwave safe glass bowl. Cover and microwave for 3 mins, stirring once or twice in between. Add the ginger and garlic pastes, mix well and again microwave (covered) for 2 mins.
In the meanwhile, blend together the cashews, milk, yogurt, flour and seasonings. Add this to the onion mixture. Again cover and microwave for 5 mins, stirring every minute or two. Add some water if required, to get desired consistency.
Just before serving, drop the kofta balls into the gravy, stir gently, cover and microwave for 2 minutes until heated thru.
I was pleasantly surprised by this curry dish. It came together so easily and tasted pretty good. I served it in the same bowl, so cleaning was a cinch.
This Microwave Kofta Curry goes to the Microwave Cooking - Curries and Gravies event at Srivalli's Cooking 4 All Seasons.