Vegetable Koftas
Serves: 3
Kendrick Gleason
1 January 1970
Based on User reviews:
62
Spice
64
Sweetness
36
Sourness
47
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1.5 cups
Mixed Vegetable (frozen, thawed)1.25 cups
Mashed Potatoes1 tsp
Ginger (minced)1 tbsp
Cilantro (chopped)2 tbsps
Butter2 medium
Onion (chopped)2 tbsps
Garlic (minced)2 tsps
Ground Coriander1 tsp
Ground Turmeric1 tsp
Garam Masala1 cup
Tomato Paste3 cup
Milk1 cup
Cream (optional)2 tbsps
Cashew (coarsely chopped)Directions:
1
Boil the mixed vegetables till soft
2
Drain, and allow to cool to room temperature
3
When cool, chop fine and set aside
4
Moisten the slices of bread with a little water and squeeze out the excess
5
Stir together the vegetables, bread, mashed potatoes, serrano, onion, ginger, cilantro, and salt
6
Form into 8 balls
7
Heat oil in deep-fryer to 375 degrees F (190 degrees C)
8
Fry the koftas in the hot oil until golden brown
9
Drain on paper towels, and allow to cool to room temperature
10
Make the gravy by melting the butter in a large saucepan over medium-high heat
11
Stir in the onions, ginger, garlic, ground coriander, turmeric, and garam masala; cook until the onions have softened
12
Mix in the tomato paste and cook for 5 minutes
13
Pour in the milk and season with salt; cook for 10 to 15 minutes more, stirring occasionally
14
To serve, reheat the koftas in the gravy
15
Garnish with the cream and chopped cashews