Falafel Curry

                                   

Pinterest was flooding with this recipe and I was also very eager to try it. So when I made falafel over one weekend, I knew it has to be some leftover balls and will make quick curry for Monday. Since its nothing fancy ingredients in falafel it has to taste good with creamy malai kofta curry.  I had it for dinner and leftover went in to next day lunch box and it taste even better next day. So here my leftover magic to this all time favorite dish in to Indian Twist.

Ingredients for Falafel :

Authentic Falafel Balls - Follow my recipe here. 

For Gravy 

Malai Kofta - follow my recipe for grave here. 

3 tbsp oil

1 large white onion (puree)

1/4 cup tomato puree

ginger garlic and green chili paste 2 tsp

1 tsp coriander powder , turmeric powder , red chili powder

3/4 tsp garam masala powder

salt to taste

pinch of kasoori methi

Honey 1/2 tsp (if not then sugar will do)

Hing - pinch

1 cup fat free (regular) Evaporated milk

Few sliced onions to garnish

Method: 

In a non stick pan , add oil in it. Add Hing and onion puree in it.

Cook it till it changes its color, add turmeric powder and salt in it. Mix it.

Add ginger garlic green chili paste, coriander powder and red chili powder and garam masala , crushed kasoori methi along with tomato puree.

Cook it till oil floats on top.

Add the evaporated milk and cook it for 5 minutes, As per your taste, you can thin it out or thick it out adding more or less milk. Remove from heat.

When ready to eat, place the balls in serving dish and pour hot gravy on top of it. Garnish with sliced onions and served it with roti, naan or jeera rice.

Hearth and Soul Blog Hop: May First week - Zesty South Indian Kitchen