KAFKA'S KOFTAS
Vegetarian koftas in a lovely gravy... yum! I originally got this recipe from indiaoz.com.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.
Provided by Sandi From CA
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- ~~~ FOR KOFTA ~~~ Mash all the boiled vegetables. Mix ginger paste, pepper, flour and salt in well.
- 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.
- Heat oil on high.
- 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.
- Cook the remaining koftas in batches and drain on paper towels.
- ~~~ FOR GRAVY ~~~ Heat oil in pan.
- Fry bay leaves for 30 seconds.
- Add onion paste, ginger-garlic paste and green chilli paste. Fry the mixture till it becomes golden brown and starts separating from oil.
- Add the tomatoes and sauté for about 3 minutes.
- Add garam masala, red chilli powder, turmeric, ground coriander and salt to the mixture and heat for about 3-4 minutes on medium.
- Add enough water to the mixture to make a thick gravy.
- Bring the gravy to gentle boil, then reduce the heat and cover, allowing to cook for 4-5 minutes.
- Add half of the cream (2 tablespoons) and stir to blend with gravy.
- ~~~ TO FINISH ~~~ 5-10 minutes prior to serving, add kofta balls to gravy. Heat on medium to 2-3 minutes.
- Garnish with the remaining cream and finely chopped coriander leaves.
Nutrition Facts : Calories 458.9, Fat 46.8, SaturatedFat 8.8, Cholesterol 20.6, Sodium 16.5, Carbohydrate 10.7, Fiber 1.8, Sugar 3, Protein 1.7
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
