Garam Masala and Koftas

As part of my trip down to Oregon to visit one of my dearest friends, I brought a recipe that we could make together for a family dinner, not really thinking clearly about the length of time it would take to make the recipe, how much it would make, or the fact that small children probably wouldn't like it either. I mean who bothers to think of the practicalities when it's really all about, "I get to see my friend! I want to bring something fabulous and exotic to make!" Needless to say the dinner making process was more challenging than usual when punctuated by alternately screaming upset and/or shrieking ecstatic children, an unfamiliar kitchen, and a slightly distracted pregnant friend but I honestly wouldn't have traded it for the world! (and no there was absolutely no way I got a picture of this dish...)

The koftas and garam masala recipes came from Vij's at home recipe book with a bit of modification. The garam masala sauce was wonderful but the koftas needed a bit of finessing or maybe I just need to be more open minded when it comes to celery root.

Garam Masala (this makes a lot of sauce! for two people I would definitely cut this in half)
1/2 c. canola oil
2 c. pureed onions (about 2 medium)
2 c. pureed tomatoes
3 Tbs minced garlic
2 Tbs garam masala
1 tsp turmeric
2 tsp salt
1 tsp cayenne
1 - 2 Tbs maple syrup (or fenugreek leaves if you have it)
1 can coconut milk
5 c. water
1 c. cashews pureed with about 1/4 c. water

Heat oil on high for 45 seconds. Add onions and saute, stirring regularly for 10-15 minutes until lightly browned. Add garlic and stir constantly for 2-3 minutes until golden browned. Add tomatoes, salt, turmeric, cayenne and garam masala and stir well. Reduce heat to medium and cook for 8 minutes or until oil glistens on the surface. Add water, stir and bring to a bowl. Reduce heat to medium-low and boil for 15 min or until oil glistens on the top again. Stir in the pureed cashews and coconut milk. Let simmer on low. Or turn off heat, cover, and set aside depending on how long it will wait.

Koftas (estimated to make 50-60 balls)
3/4 c. water
1 tsp oil
1/2 c. bulgur wheat or couscous
3 lbs celery root, peeled and finely grated
1/2 c. finely chopped onion 
3 Tbs finely chopped ginger
1/2 c. chopped cilantro (or more)
1 tsp cayenne pepper
1 1/2 tsp salt
1 tsp turmeric
1-2 c. chickpea flour 

Bring the water and oil to a boil, stir in the bulgur, cover and set aside for 10 minutes. Fluff the bulgur with a fork and cover, setting aside again. Stir together the celery root, onion, ginger, cilantro, spices, and bulgur. Then add in 1 c. of chickpea flour and continue adding chickpea flour and water until the batter is a consistency that holds together in a ball shape. Shape the batter into balls about 1-2" in diameter. You can either fry them in a skillet until golden brown on all sides or bake at 350 degrees F for about 30-40 min until browned. Mine didn't become very crispy using the baking method and I actually think they tasted better the next day when reheated in the sauce.

Serve with garam masala, rice, and yogurt.