Kofta Curry

Submitted by love4culinary

"This is a delicious vegetarian recipe for vegetarian kofta!"

 

• Ready In: 1hr 20mins
• Ingredients: 27
• Serves: 6

ingredients

• 29.58 ml oil
• 1 medium onion, diced fine
• 1 large carrot, peeled and diced fine
• 3 celery hearts, diced fine
• 4 garlic cloves, minced
• 3 green chilies, minced fine
• 9.85 ml curry powder
• 236.59 ml lentils
• 177.44 ml tomato juice
• 59.14 ml water
• 118.29 ml tomato paste
• 236.59 ml fresh breadcrumb
• 118.29 ml roasted cashew nuts, chopped fine
• 2 large eggs, beaten

• Sauce

• 709.77 ml yogurt
• 236.59 ml buttermilk
• 4 green chilies, finely chopped
• 1 inch piece ginger, grated
• 4.92 ml ground coriander
• 4.92 ml cumin
• 4.92 ml channa dal
• 1.23 ml fenugreek seeds
• 2.46 ml turmeric
• 59.14 ml desiccated unsweetened coconut
• 29.58 ml oil
• 2.46 ml black mustard seeds
• 3 curry leaves

directions

1. Heat oil in a sauté pan and fry vegetables, garlic and spices for 4 minutes.
2. Add your cooked lentils, tomato juice and water and simmer until lentils are cooked.
3. Drain vegetables.
4. Process vegetable/lentil mixture just a bit to make a chunky paste (do not make a smooth dry paste) and combine with finely chopped peanuts, eggs and breadcrumbs.
5. Form into balls about the size of a golf ball, and bake in your oven at 375°F for 15 minutes.

6. In the meantime make your sauce:

7. Gently heat yogurt and buttermilk in a pan.
8. Grind coriander, cumin, channa dal, fenugreek seeds, turmeric and dried coconut in a coffee grinder or spice grinder.
9. Add the ground mixture to the yogurt.
10. Then add ginger and chilies.
11. Next add salt to taste.
12. Adjust spices as necessary.
13. Now heat 2 Tablespoons of oil in another pan and add 1/2 teaspoon mustard seeds and 5 curry leaves, cooking until the seeds pop.
14. When kofta is done, gently add to sauce.
15. Add the oil to your curry mixture and serve immediately.