Rajma Kofta In Milk And Poppy Seed Gravy Recipe
Introduction
Rajma Kofta in Milk and Poppy Seed Gravy is a delectable North Indian side dish that marries the flavors of creamy milk, fragrant poppy seeds, and rich kidney beans (rajma). This dish, known for its smooth, luxurious gravy and savory koftas, offers a unique twist on traditional Indian vegetarian recipes. The koftas are made from boiled rajma (kidney beans), cashews, and raisins, which are shaped into small balls and gently fried or cooked in a kuzhi paniyaram pan for a healthier twist. The rich, aromatic poppy seed gravy with the addition of fresh cream and garam masala gives this dish an irresistible flavor that pairs perfectly with rice or parathas.
Ingredients
For the Koftas:
| Ingredient | Quantity |
|---|---|
| Rajma (Large Kidney Beans) | 1/2 cup |
| Cashew nuts | 1/4 cup |
| Raisins | 2 tablespoons |
| Asafoetida (Hing) | 1/4 teaspoon |
| Cumin seeds (Jeera) | 1/4 teaspoon |
| Gram flour (Besan) | 2 tablespoons |
| Red chili powder | 1/4 teaspoon |
| Fresh coriander leaves (chopped) | 2 teaspoons |
| Ghee | 2 teaspoons |
For the Gravy:
| Ingredient | Quantity |
|---|---|
| Poppy seeds (ground to paste) | 3 teaspoons |
| Fresh cream | 1 teaspoon |
| Milk | 1/2 cup |
| Garam masala powder | 1/2 teaspoon |
| Water | As required |
| Salt | To taste |
| Saffron strands | A few for garnish |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Cuisine: North Indian
Course: Side Dish
Diet: High Protein Vegetarian
Instructions
Preparing the Koftas:
-
Soak and Cook the Rajma:
- Begin by soaking the rajma (kidney beans) in water overnight to soften them. After soaking, pressure cook the rajma with a pinch of salt until the beans are soft and fully cooked. This usually takes about 3-4 whistles.
-
-
Mash the Kofta Ingredients:
- Once the rajma is cooked and cooled slightly, drain any excess water. Transfer the beans to a food processor along with besan (gram flour), cashew nuts, raisins, red chili powder, hing (asafoetida), coriander leaves, and salt.
- Pulse the mixture to form a smooth, slightly thick dough. Taste and adjust seasoning if needed.
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Shape the Koftas:
- Spread the mashed mixture on a large plate or thali. With your hands, shape small round balls of the rajma mixture. Set these aside on a plate for frying.
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Fry the Koftas:
- Heat a frying pan over medium heat and add about 1 tablespoon of ghee. Fry the kofta balls for about 8-10 minutes, turning occasionally, until they are golden brown and crispy on the outside. Alternatively, for a healthier option, use a kuzhi paniyaram pan (or similar) and cook the koftas with a few drops of oil in each cavity, turning them to cook evenly.
Preparing the Gravy:
-
Prepare the Gravy Base:
- Heat 1 tablespoon of ghee in a kadai or deep pan over medium heat. Add cumin seeds and let them sizzle for a few seconds, releasing their aroma.
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Add Milk and Spices:
- Stir in the milk, fresh cream, poppy seed paste, and garam masala powder. Season with salt to taste. Stir everything well, making sure the poppy seed paste is fully incorporated.
-
Simmer the Gravy:
- Let the mixture cook for a few minutes until it comes to a gentle boil. If the gravy appears too thick, add a little water to adjust the consistency.
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Add the Koftas:
- Once the gravy has simmered, gently add the fried koftas into the gravy. Let them cook in the gravy for about 30 seconds, allowing the koftas to absorb the flavors and soften in the rich sauce.
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Final Touches:
- After the koftas have been in the gravy for a while, switch off the heat. Garnish with saffron strands or freshly chopped coriander leaves for added color and fragrance.
Serving:
Serve your Rajma Kofta in Milk and Poppy Seed Gravy hot, garnished with saffron or coriander leaves. This dish pairs wonderfully with a side of Saffron Pilaf (Kesar Pulao) and Pudina Tawa Paratha. For a complete meal, add a refreshing Green Moong Sprout Salad with Capsicum and Carrots to balance the rich flavors.
Tips:
- For a Healthier Option: Instead of deep-frying the koftas, use a kuzhi paniyaram pan or bake the koftas in the oven for a lighter version of the dish.
- Adjust Consistency: If you prefer a thinner gravy, simply add more milk or water to achieve the desired consistency.
- For Extra Richness: You can add a few more tablespoons of fresh cream to the gravy to make it even more indulgent.
Conclusion:
Rajma Kofta in Milk and Poppy Seed Gravy is a luxurious and comforting dish that brings out the best in North Indian flavors. With its high-protein ingredients like kidney beans and cashews, it’s not only flavorful but also nutritious. Perfect for a festive meal or a special weekend dinner, this dish will surely become a favorite in your kitchen. Enjoy the richness of creamy gravy with perfectly fried koftas and let the magic of poppy seeds elevate the taste!
