Recipe: Hyderabadi Kofta Curry (food processor) (Indian)

HYDERABADI KOFTA CURRY

"The use of nuts, raisins and dill in this recipe are all characteristic of Persian cuisine, which, combined with typical Indian spices such as coriander, cumin and garam masala, create the special cuisine that has made Hyderabad famous. Here we form ground chicken, nuts, raisins and herbs into complexly flavored meatballs, and cook them in a sauce of sauteed onions, sour cream, raisins and dill."

MEATBALLS:
1 lb (450 g) ground chicken
2 tbsp cilantro
1 tbsp finely chopped mint leaves
1 tbsp golden seedless raisins
10 blanched almonds
2 slices white bread, torn into pieces
1 large egg
Salt to taste
1/4 tsp ground black pepper
SAUCE:
1 onion, quartered
2 cloves garlic
1/2-inch piece ginger
10 blanched almonds
2 tbsp vegetable oil
1/2 tsp cumin seeds
6 canned plum tomatoes
2 tbsp sour cream
1 tsp ground coriander
1/2 tsp each: ground cumin, toasted and crushed cumin seeds, garam masala, turmeric
1/4 to 1/2 tsp cayenne pepper, to taste
Salt to taste
1 tbsp each: chopped fresh dill, chopped cilantro, chopped mint
1 1/2 cups water
1 tbsp seedless, golden raisins
1 tbsp fresh lemon juice
basmati rice or naan bread (for serving)

FOR MEATBALLS:
Wrap chicken in 3 layers of paper towels to absorb juices.

Put cilantro, mint, raisins and almonds in food processor; mince. (Some raisins may be left whole.) Add bread, egg, salt and pepper; mince. Add chicken. Process until well-blended.

Transfer mixture to mixing bowl. Form into small meatballs, about size of a walnut (makes about 12 to 14). Place on parchment-lined baking sheet.

Bake in preheated 400 degree F oven 15 minutes. Set aside.

FOR SAUCE:
Combine onions, garlic, ginger and almonds in food processor; mince.

Warm oil in large, non-stick skillet over medium-high heat. Add cumin seeds. Cook several seconds. Add onion mixture. Cook, stirring occasionally, 7 to 8 minutes until onions are lightly browned.

Meanwhile puree tomatoes in food processor.

Reduce heat in skillet to medium; add tomatoes. Cook 5 minutes until moisture has evaporated. Stirring constantly, add sour cream. Cook 2 minutes. Add ground coriander, ground cumin, crushed cumin, garam masala, turmeric, cayenne and salt. Cook, stirring, 1 minute. Add dill, cilantro, mint, water, raisins and reserved meatballs. Raise heat to high; cover. Bring to boil; reduce heat to medium-low. Cook 20 minutes, stirring occasionally. Taste; adjust seasoning. (Can be made ahead and refrigerated up to 3 days or frozen.)

Enjoy with basmati rice or naan bread.

Makes 4 servings
From: Smita and Sanjeev Chandra authors of Cuisines of India by Smita Chandra and Sanjeev Chandra
Source: The Toronto Star, January 03, 2007