Prep 30 mins
Cook 20 mins
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.
- 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 tomatoes, 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
- ~~~ 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.