Kafka'S Koftas
Ingredients
- For Kofta ⓘ
- 2 cups boiled vegetables (carrot, green peas, bottle gourd, potato, cauliflower) ⓘ
- 3/4 teaspoon ginger paste (squeeze out any excess moisture)
- 1/2 teaspoon black pepper ⓘ
- 2 tablespoons flour ⓘ
- 8 -10 tablespoons vegetable oil
- salt, to taste
- For Gravy ⓘ
- 4 tablespoons vegetable oil ⓘ
- 1 cup boiled onion (mashed or chopped into a paste) ⓘ
- 1 cup finely chopped tomatoes, seeds removed ⓘ
- 3 -4 bay leaves
- 1 teaspoon ginger paste (squeeze out any excess moisture) ⓘ
- 1 teaspoon garlic paste ⓘ
- 1/2 teaspoon green chili paste
- 1 teaspoon ground coriander ⓘ
- 1 teaspoon red chili powder ⓘ
Instructions
- ~~~ FOR KOFTA ~~~ Mash all the boiled vegetables. Mix ginger paste, pepper, flour and salt in well.
- Make into small (1-inch diameter) kofta balls. You really don't have to take the time to form these... just drop by spoonfuls into approximate 1-inch balls.
- Heat oil on high.
- Reduce heat to medium and test out one kofta ball by frying until golden-to-dark brown, turning to brown the second side as well. You must be very gentle as these are quite fragile. If the kofta in the oil splatters too much, add a little more flour to the remaining kofta mixture and try again.
- Cook the remaining koftas in batches and drain on paper towels.
- ~~~ FOR GRAVY ~~~ Heat oil in pan.
- Fry bay leaves for 30 seconds.
- Add onion paste, ginger-garlic paste and green chilli paste. Fry the mixture till it becomes golden brown and starts separating from oil.
- Add the tomatoes and saute for about 3 minutes.
- Add garam masala, red chilli powder, turmeric, ground coriander and salt to the mixture and heat for about 3-4 minutes on medium.
- Add enough water to the mixture to make a thick gravy.
- Bring the gravy to gentle boil, then reduce the heat and cover, allowing to cook for 4-5 minutes.
- Add half of the cream (2 tablespoons) and stir to blend with gravy.
- ~~~ TO FINISH ~~~ 5-10 minutes prior to serving, add kofta balls to gravy. Heat on medium to 2-3 minutes.
- Garnish with the remaining cream and finely chopped coriander leaves.
Nutrition & Diet Analysis (per serving)
692
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).