Drum stick-Paneer- Coconut Kofta Curry

It was a challenge at a baking course. Now that is weird, you may think. But, our teacher wanted us to cook or bake a recipe that would use three parts of one single ingredient in a single recipe. She wanted us to break boundaries and think out of the box. And she was right, we did do something totally out of the box and totally new. My partner at the baking course has a drumstick tree in her building compound and we decided to use the stem that is the drumstick, the leaves and the flowers, all in my newly concocted recipe. It was quite an adventure. It was a risk too since I had personally never used these ingredients before and was worried if they would blend well. But all my worry was rested when the curry was done. The leaves and flowers added beautiful  flavour and taste to the curry. I love the aroma of the drumstick leaves- very uplifting. It was one of the most flavourful and yum curries that I have had. And yes, we were amongst the three who scored the highest in the class for choice and use of ingredients, for taste and for presentation.

Ingredients:

For gravy

2 medium sized tomatoes- finely chopped

1 medium sized onion- cut in juliennes

1 small piece of ginger

2 medium spicy green chilies

2 tbsp cashew pieces

1 tsp poppy seeds

1 tsp red chili powder

1 tsp turmeric powder

½ tsp coriander-cumin powder

1 tsp garam masala

2 tsp drumstick flowers (optional)

2 tbsp oil

Salt to taste

½ cup coconut milk

For Kofta

5-6 drum sticks, boiled and pulped.

1/2 cup chopped drum stick leaves (If you can't find, you can use coriander leaves)

200 g paneer (cottage cheese)

1/4 cup grated coconut- sautéed to remove water content

1medium spicy green chilies- ground in a blender

2 Kashmiri dry red chilies- ground in a blender

1 tsp anardana powder (pomegranate seeds, dried)

½ tsp turmeric powder

3 tsp maida (apf)

1 tsp cardamom powder

Oil to fry

 Method:

1.    Take a non-stick pan and heat oil. Sautee the onions till they turn pink. Add cashews, soaked poppy seeds ginger and chilies (ground ginger and green chilies in mortar pestle first). Cook for 3-5 minutes on medium flame. Now add all the spices and give it a good stir. 

2.    Add tomatoes and cook on low to medium flame till they are well cooked and mushy. Now add salt. 

3.   Remove from heat and let it cool down.

4.    In the meantime, mix all the ingredients for koftas and divide the mixture equally and roll them into medium sized round balls. Deep fry the koftas till golden in colour and place on a wax paper to absorb excess oil.

5.    Puree the mix we have cooked (step 1-3) in a mixer / blender. Heat oil in a kadai. Add the paste and 1/2 cup water. Cook for about 5-7 minutes on low to medium flame. While it is cooking add the drumstick flowers. They will simmer with the gravy and make it fragrant. Once it is rich thick gravy, remove from heat.  Add coconut milk and mix well.

6.    Add koftas and let it simmer for 2 minutes on low flame. Remove from heat. Garnish with drumstick flowers if you can find some.

7.    Serve hot with parathas or steamed rice. You can temper the rice with cumin seeds and drumstick leaves. It will add a flavour to the rice as well.

I loved this challenge and look forward to many more such exciting cooking adventures!