Vegetable Koftas
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 ⓘ
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.
Nutrition & Diet Analysis (per serving)
1398
kcal
70% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).