Vegetable Koftas

Name: 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; salt to taste; 1/4 cup cream (optional); 2 tablespoons coarsely chopped cashews

23 ingredients

6 steps

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
salt to taste
1/4 cup cream (optional)
2 tablespoons coarsely chopped cashews

Directions

1

Boil the mixed vegetables till soft. Drain, and allow to cool to room temperature. When cool, chop fine and set aside.
2

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.
3

Heat oil in deep-fryer to 375 degrees F (190 degrees C).
4

Fry the koftas in the hot oil until golden brown. Drain on paper towels, and allow to cool to room temperature.
5

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.
6

To serve, reheat the koftas in the gravy. Garnish with the cream and chopped cashews.