Rajma Kofta In Milk And Poppy Seed Gravy Recipe
Koftas are a cherished part of Indian cuisine, known for their delightful textures and flavors. These small, round dumplings are traditionally made with besan (gram flour) or lentils. However, in this unique twist, we substitute the usual ingredients with cooked Rajma (large kidney beans) paste, resulting in a soft, flavorful kofta. These Rajma Koftas are shallow-fried, lending them a crisp outer layer while maintaining their softness inside. Paired with a rich and creamy milk and poppy seed gravy, this dish is a true comfort food.
A perfect vegetarian side dish, it complements various flatbreads or rice recipes, making it ideal for a cozy dinner or a festive meal.
Cuisine: North Indian
Course: Side Dish
Diet: High Protein Vegetarian
Ingredients for Rajma Koftas:
| Ingredients | Quantity |
|---|---|
| Rajma (Large Kidney Beans) | 1/2 cup |
| Cashew nuts | 1/4 cup |
| Sultana Raisins | 2 tablespoons |
| Asafoetida (hing) | 1/4 teaspoon |
| Cumin seeds (Jeera) | 1/4 teaspoon |
| Gram flour (besan) | 2 tablespoons |
| Red Chilli powder | 1/4 teaspoon |
| Coriander (Dhania) Leaves, chopped | 2 teaspoons |
| Ghee | 2 teaspoons |
Ingredients for Milk and Poppy Seed Gravy:
| Ingredients | 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 to garnish |
Preparation Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Instructions:
-
Prepare the Koftas:
- Begin by soaking the Rajma overnight. Pressure cook the soaked Rajma with salt until it is soft and fully cooked.
- Once cooked, blend the Rajma in a food processor along with besan, cashews, raisins, red chili powder, asafoetida (hing), coriander leaves, and salt. Taste and adjust seasoning if needed.
- Spread the mashed Rajma mixture on a large plate or thali and shape it into small round balls using your palms.
-
Fry the Koftas:
- Heat a frying pan and add 1 teaspoon of ghee. Shallow fry the kofta balls, turning them occasionally to ensure they are golden and crisp on all sides. This should take about 10 minutes.
- Alternatively, for a healthier preparation, heat a kuzhi paniyaram pan. Add a few drops of oil to each cavity, and place the Rajma kofta balls in the pan. Once they are browned on the bottom, rotate them to brown evenly on all sides.
-
Prepare the Gravy:
- In a kadai (wok), heat the remaining ghee. Add the cumin seeds and let them sizzle.
- Once the cumin starts to splutter, add the milk, fresh cream, poppy seed paste, and garam masala powder. Stir well to combine.
- Season the gravy with salt to taste. Add a little water if the gravy is too thick, and let it simmer for a couple of minutes until the flavors meld together.
-
Combine the Koftas and Gravy:
- Once the gravy has come to a boil, gently add the fried Rajma koftas into the mixture. Allow the koftas to absorb the flavors of the gravy for about 30 seconds to 1 minute.
- Turn off the heat and let the dish rest for a few moments to ensure the koftas soak in the aromatic gravy.
-
Serve:
- Garnish the dish with saffron strands or fresh coriander leaves for an extra burst of color and flavor.
- Serve your Rajma Kofta In Milk And Poppy Seed Gravy hot, accompanied by a fragrant Saffron Pilaf (Kesar Pulao) and Pudina Tawa Paratha for a well-rounded meal. Pair with a refreshing Green Moong Sprout Salad with Capsicum and Carrots to balance the richness of the dish.
Serving Suggestions:
This Rajma Kofta In Milk And Poppy Seed Gravy is a versatile dish that pairs well with a variety of Indian flatbreads such as chapati, naan, or paratha. It also complements aromatic rice dishes like Saffron Pilaf or Jeera Rice. For a complete meal, you can serve it alongside a crisp salad or raita to balance the richness of the gravy. The soft koftas, soaked in a creamy poppy seed and milk gravy, are perfect for any occasion — from family dinners to festive celebrations.
