This is a delicious vegan curry that is a great substitute for Kofta Curry for meat eaters! I make it just like I would make a meat curry, so I add Garam Masala to my mix, but it makes my curry spicy! Don't say I didn't warn you!
If you like a spicy curry, then this is it! It takes some work, but once you get it, you'll want to make it over and over again.
Check out my video on how to make the muthia first, then follow this recipe to make the curry.
Enjoy!
Bhagat Muthia Curry Recipe Cooking Time 40 Minutes (Approx)
Serves 4-5 People
INGREDIENTS;
· 1 ½ Medium Onions, Chopped (2 Cups)
· 2 Medium Potatoes, Peeled & Diced
· 1 Cup Passata or Crushed Tinned Tomato with 1 Tbspn Tomato Paste
· ¼ Cup (60ml) Oil (Used for frying muthia)
· 1 Cinnamon Stick
· 2 Bay Leaves
· 3 Cloves
· ¼ tspn Garam Masala
· 1 Tbspn Ginger-Garlic-Chili Paste
· 1 ½ tspn Coriander-Cumin Powder
· ½ tspn Turmeric
· ½ tspn Red Chili Powder
· 1 ½ tspn Salt
· 25-30 Muthia from my Muthia recipe.
METHOD:
Heat a shallow pan and add the oil. Use the oil you fried the muthia in to avoid wasting it.
Once the oil has heated up a bit, add the cinnamon stick, bay leaves and cloves. Let them sizzle.
Then add the onions and fry until golden brown. As the muthia had some turmeric in them, the oil may be slightly yellow. In turn, the onions will turn yellow, but this is fine.
Once they turn golden, add the spices and stir fry them for a few minutes.
Then add the passata or ground tomatoes & paste. Mix and let this cook until the oil comes on top.
Then add the potatoes and 2 cups (500ml) of boiling water.
Cover and let this cook until the potatoes are done.
Then add more water (about 250ml) and mix.
Add the muthia and let this cook covered. Cook for about 15-20 minutes. You will see the muthia absorb the sauce and they will increase in size. Add more water as needed. Stir the curry very gently now as the muthia have become soft and may break. Any time more water is added, be sure to simmer for a few minutes.
Then turn off the heat and garnish with chopped coriander and garam masala.
This curry is best when it is left to sit for an hour or so. This gives the muthia time to absorb the sauce and soften up.
Enjoy with hot Roti.
