Indian food well + truly has my heart. The spices. The deep, rich flavours. The aroma when cooking… all engulf my senses. That is why I simply had to visit there in 2015. It was a deeply profound spiritual experience. Connecting with past lives, meditation, rituals, ceremony + undertaking panchakarma (a mind, body + consciousness detoxification/cleanse/rejuvenation – restoring balance + strengthening immunity).
This dish is not only nutritious, but has gut healing properties as well.
It serves 4, but double it up for a dinner party.
turmeric yoghurt sauce
375ml thick plain yoghurt
4 tbsp chickpea flour
500ml water *additional if required
1 tbsp oil
2 tsp black mustard seeds
1 tsp cumin seeds
1 brown onion finely chopped *I blitz in the mini chopper
3 garlic cloves *minced
1 tbsp indian curry powder
1 tsp turmeric
1 tsp ground cumin
1/4 tsp chilli powder
1 small brown onion
1cm piece of ginger
2 garlic cloves
small handful coriander leaves
400g plant based mince
2 tbsp thick natural yoghurt
2 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1/4 tsp chilli powder
2 tbsp oil
Make the turmeric yogurt sauce. In a large bowl, whisk together the yoghurt, chickpea flour and 500ml water until smooth. Set aside.
Heat the oil in a deep frying pan over a medium heat. Add the mustard + cumin seeds. Fry until they begin to pop.
Add the onion and fry until translucent.
Add the garlic, then curry powder, turmeric, ground cumin + chilli powder. Stir until the spices release their aroma (around 1 min).
Add the yoghurt mixture, stir well. When the sauce comes to the boil, turn low and simmer for 15 mins. Turn off + leave on the cooktop.
For the kofta,blitz the onion, ginger, garlic + coriander in a mini chopper until it has a paste consistency. Place in a bowl + add the plant based mince. Add the plain yoghurt. Add all of the spices, sea salt + pepper and mix by hand until throughly combined. Place in the fridge for a couple of hours to allow the mixture to firm up (so its easier to handle).
Roll small balls with the mince and place on a plate.
Heat the oil in a deep frypan on a medium – high heat. Add the meatballs and fry. Gently shake the pan to brown on all sides (flipping them may cause them to break). Drain on paper towel.
Gently reheat the yoghurt sauce. Add a little water if it is too thick.
Place the kofta in the sauce and serve 4 or so with steamed rice. Sprinkle with chilli flakes + fresh coriander leaves.
Taj Mahal – Agra, India