Acorn squash is fairly new to me...but I have seen so many recipes made with squash by fellow blogger buddies, I couldn't help but put it on my grocery list for the next time. Oh, and look what info. I found on Koftas....
Here is my easy recipe:
- 1 cup- Acorn Squash- grated
- 1 cup-cooked, mashed potatoes
- 1 cup- peas,thawed,- you can use a lesser amount, if you prefer
- 1 large jalapeno, 1 small piece ginger- chopped,2 cloves garlic- chopped,
- A handful of coriander leaves-chopped finely, 1 small red onion-chopped finely
- salt, pinch of sugar, lemon juice and a pinch of garam masala(see recipe to make GM below) to taste.
Meanwhile, to make the gravy, blend:
- 1 large red onion, 5-7 large juicy tomatoes, 1 large piece of ginger, 5 cloves garlic, 1 large jalapeno,and make a paste. Set aside. you can lessen the amount of garlic if you would like.
In addition, you will need:
- 1 can - low fat evaporated milk, 1tbsp- Olive oil,
- 1 tbsp- Garam Masala - I make my own for such special dishes: roast equal amounts of cloves, peppercorns, badi elaichi, cinnamon, cumin and coriander seeds.Add a pinch of Nutmeg towards the end. Grind finely and store for later use.
- A handful coriander leaves, salt, turmeric powder,and a pinch of sugar to balance the tartness of the tomatoes, Jeera seeds.
- 2 cloves-shredded garlic,
- 2 tbsp-Paprika for a nice taste and color, much healthier than artificial food colors.
To serve, place the koftas in the bowl and pour the sauce on top.Serve hot with some parathas.
I changed the way I normally make parathas this time. I mixed half all purpose flour with half of wheat flour and added some yeast to it. I let the dough rise for a few hours and then made the parathas the usual way. This way, the parathas turned out very soft and tasted just right with these koftas. I also made "Matar Paneer" with this to make a complete meal.
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