This is a very authentic Indian recipe found on Indian menus the world over. It is served during formal dinners, festivals and weddings. Generally it is made with cream or ‘malai’ as it is called, but I have given a low calorie version which is equally tempting. Making it may sound tedious, but let me tell you it’s worth the effort! Get ready to impress your loved ones, with this recipe you just can’t go wrong!
Ingredients
- 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
Directions
- 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.
Vegetable Koftas
This is a very authentic Indian recipe found on Indian menus the world over. It is served during formal dinners, festivals and weddings. Generally it is made with cream or ‘malai’ as it is called, but I have given a low calorie version which is equally tempting. Making it may sound tedious, but let me tell you it’s worth the effort! Get ready to impress your loved ones, with this recipe you just can’t go wrong!
by
Published 2020-04-21 03:55:09
Ingredients
- 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
Instructions
- 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.
Recipe Details
Servings: 4.
Prep Time:
30003000
Cook Time:
24002400
Total Time:
54005400