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Vegetable Koftas

SUBMITTED BY: princess_Delkie

"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!"

RECIPE RATING:

Read Reviews (5)

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PREP TIME	50 Min
COOK TIME	40 Min
READY IN	1 Hr 30 Min
Original recipe yield 8 koftas

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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.

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REVIEWS

Reviewed on Oct. 2, 2006 by Catrin

I really liked this recipe, especially the tomato sauce was delicious. However, the Koftas... MORE

Reviewed on Jul. 25, 2007 by VeggieMama

This was a MAJOR disappointment. I love this dish at restaurants and was really excited to... MORE

Reviewed on Apr. 5, 2007 by KATE2007

I also had a problem with the kofta being too soft. I did not moisten the bread and I allowed... MORE

Reviewed on Oct. 19, 2006 by LLANKOWSKI

Great flavor. Next time, I will not soak the bread, and will use tomato sauce rather than... MORE

Reviewed on Oct. 5, 2006 by Ann

very tasty recipe.The koftas were a little too soft for me so I may not soak the bread next... MORE