- For the Koftas
- 1 1/2 cups frozen mixed vegetables, thawed
- 2 slices bread
- 1 1/4 cups mashed potatoes
- 1 serrano pepper, finely chopped
- 1 onion, chopped
- 1 teaspoon minced fresh ginger
- 1 tablespoon chopped cilantro
- 1 teaspoon salt
- vegetable oil, for deep-fat frying
- For the Gravy
- 2 tablespoons butter
- 2 medium onions, chopped
- 1 teaspoon minced ginger
- 2 tablespoons minced garlic
- 2 teaspoons ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon garam masala
- 1/2 cup tomato paste
- 3/4 cup milk
- salt to taste
- 1/4 cup cream (optional)
- 2 tablespoons coarsely chopped cashews
- Boil the mixed vegetables till soft. Drain, and allow to cool to room temperature. When cool, chop fine and set aside.
- Moisten the slices of bread with a little water and squeeze out the excess. Stir together the vegetables, bread, mashed potatoes, serrano, onion, ginger, cilantro, and salt. Form into 8 balls.
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- Fry the koftas in the hot oil until golden brown. Drain on paper towels, and allow to cool to room temperature.
- Make the gravy by melting the butter in a large saucepan over medium-high heat. Stir in the onions, ginger, garlic, ground coriander, turmeric, and garam masala; cook until the onions have softened. Mix in the tomato paste and cook for 5 minutes. Pour in the milk and season with salt; cook for 10 to 15 minutes more, stirring occasionally.
- To serve, reheat the koftas in the gravy. Garnish with the cream and chopped cashews.
06/14/2019
recipepes.com
vegetable koftas, recipe
PT15M
PT1H
5
455 calories
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