Koftas are always considered to be heavy on the tummy and have remained out of my kitchen for long...well not too long. The cream, cashews and the butter have hit the table again. But I have tried to keep it as simple and I promise the following recipe will truely please your palate and stay light on your tummy.... as it did for me ;-)
You need
Carrots (grated) - 1/4 cup
Beans (grated/sliced thin) - 1/4 cup
Peas - a handful
Potatoes (grated) - 1/4 cup
Corn starch - 1 tablespoon
Bread - 1 slice
All purpose flour - 2 tablespoons
Tomatoes - 1 (medium, finely chopped)
Onions - 1/2 cup (finely chopped)
Coriander powder - 1 tablespoon
Cumin seeds - 1 teaspoon
Cumin powder - 1/2 tablespoon
Red chilli powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Green chillies (optional) - 1-2 (slit)
Bay leaves - 1
Cloves -3
Cinnamon sticks -1
Ginger - a small piece
Garlic - 2 cloves
Salt
Oil
Butter - 1 tablespoon
Cilantro
Cashew powder - 1-2 tablespoons
Heavy cream - garnish
Method
Kofta balls
- Boil all the grated vegetables until done.
- Drain the excess water from the vegetables. Use a muslin cloth to squeeze the water from the vegetables (Do not discard this water. It can be used for gravy). Make sure the vegetables are dry and not soggy.
- To the vegetables, add salt, a pinch of chilli powder, coriander leaves, corn starch and a slice of bread (soak the bread in water and then add)
- Mix the above mixture well and make balls out of it.
- Place the all purpose flour in a plate.
- Roll the kofta balls on flour and deep fry them in hot oil.
- Drain the excess oil and set aside.
For the gravy
- Start by adding oil to a medium saucepan followed by onions, ginger and garlic.
- When the onions turn slightly brown add the tomatoes, coriander powder, cumin powder and red chilli powder and saute until tomatoes ooze oil from the sides and become soft.
- Cool the above ingredients and blend into smooth paste.
- To the same pan add butter and little oil followed by cumin seeds, turmeric powder, bay leaves, cinnamon sticks, cloves and the above paste.
- Add the vegetable water saved earlier as per your gravy consistency.
- Allow to come to a boil. Use a splatter screen if needed.
- Add required salt and let it simmer for few more minutes.
- Add cashew powder as required to thicken the gravy.
- Allow to simmer for few more minutes and turn off the heat.
- Add the koftas when the gravy is warm and not hot.
- Garnish with heavy cream and coriander leaves and serve.
- Note: Koftas become mushy if you add them to hot gravy and let it sit for long.
