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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Vegetarian koftas in a lovely gravy… yum! I originally got this recipe from .au and it was really vague on instructions, so after making it last night, I’ve clarified some points. The result is a very tasty curry-like dish with a slight hint of sweetness which can be served beautifully over basmati rice. For the koftas, I used carrots, peas and potato, but you can use other favorite vegetables, just so the consistency after mashing facilitates ball-forming. I didn’t have green chili paste, so I substituted an equal amount of sriracha, the chili sauce with the rooster on the bottle! Times are estimated. Ingredients:
2 cups boiled vegetables (carrot, green peas, bottle gourd, potato, cauliflower) |
3/4 teaspoon ginger paste (squeeze out any excess moisture) |
1/2 teaspoon black pepper |
2 tablespoons flour |
8 -10 tablespoons vegetable oil |
salt, to taste |
4 tablespoons vegetable oil |
1 cup boiled onion (mashed or chopped into a paste) |
1 cup finely chopped tomato, seeds removed |
3 -4 bay leaves |
1 teaspoon ginger paste (squeeze out any excess moisture) |
1 teaspoon garlic paste |
1/2 teaspoon green chili paste |
1 teaspoon ground coriander |
1 teaspoon red chili powder |
3/4 teaspoon turmeric powder |
1 teaspoon garam masala powder |
4 tablespoons heavy cream |
salt, to taste |
coriander leaves, to garnish |
Directions:
1. ~~~ FOR KOFTA ~~~ Mash all the boiled vegetables. Mix ginger paste, pepper, flour and salt in well.
2. Make into small (1-inch diameter) kofta balls. You really don’t have to take the time to form these… just drop by spoonfuls into approximate 1-inch balls.
3. Heat oil on high.
4. Reduce heat to medium and test out one kofta ball by frying until golden-to-dark brown, turning to brown the second side as well. You must be very gentle as these are quite fragile. If the kofta in the oil splatters too much, add a little more flour to the remaining kofta mixture and try again.
5. Cook the remaining koftas in batches and drain on paper towels.
6. ~~~ FOR GRAVY ~~~ Heat oil in pan.
7. Fry bay leaves for 30 seconds.
8. Add onion paste, ginger-garlic paste and green chilli paste. Fry the mixture till it becomes golden brown and starts separating from oil.
9. Add the tomatoes and sauté for about 3 minutes.
10. Add garam masala, red chilli powder, turmeric, ground coriander and salt to the mixture and heat for about 3-4 minutes on medium.
11. Add enough water to the mixture to make a thick gravy.
12. Bring the gravy to gentle boil, then reduce the heat and cover, allowing to cook for 4-5 minutes.
13. Add half of the cream (2 tablespoons) and stir to blend with gravy.
14. ~~~ TO FINISH ~~~ 5-10 minutes prior to serving, add kofta balls to gravy. Heat on medium to 2-3 minutes.
15. Garnish with the remaining cream and finely chopped coriander leaves.
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