Kofta Curry with Falafel

(Falafel in a Rich Curry Gravy)

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free

Ingredients

Preparation

Heat oil in a shallow pan. When the oil is hot, add the cumin seeds and let sputter and plump up, about 30 seconds. Add ginger and garlic and stir for another 30 seconds. Add onions and cook for 15 to 20 minutes, stirring occasionally, until the onions are browned and the mixture starts leaving the sides of the pan.

Add tomatoes and cook for 5 more minutes. Then add turmeric powder, coriander, garam masala, salt and paprika (or cayenne). Cook for 1 minute. Remove from heat and add the milk. Puree the gravy using an immersion blender or in a food processor/blender. Return the mixture back to medium heat and add the falafel. Cover and let simmer for 5 to 10 minutes more to allow the falafel to soak in the spices and gravy.

Before serving, garnish with fresh cilantro.

Recipe by Archana Verma, PCC Cooks instructor

Source: Demonstrated on the PCC Cooks stage at Vegfest 2010.

Learn more about our recipes. View guidelines »

More about: curry, spices, tomatoes

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