vegetable koftas

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 50 mins Cook Time: 40 mins Ready Time: 1 hr 30 mins


• 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.