Indian Aloo Kofta with Spiced Tomato Sauce 01/27/12
Have a craving for spicy Indian flavours? Why not try potato kofka?
While travelling around India some time ago, I fell in love with vegetarian kofta dishes. A kofta is usually a meatball made from lamb or beef. But I’m pretty sure these are spicier, tastier, and, of course, kick any meatball’s butt in the all-round goodness factor. Enjoy – Laura
100g frozen peas
3 spring onions, finely chopped
1 green chilli, deseeded and very finely chopped
1½ tbsp finely chopped fresh coriander
½ tsp ground cumin
½ tsp ground coriander
½ lemon juice
½ tsp salt
Groundnut oil for frying
For the Sauce:
2 tbsp groundnut oil
1 onion, finely chopped
3 cloves garlic, finely chopped
2.5cm piece ginger, grated juice only
1 tsp turmeric
2 tsp ground coriander
1 tsp paprika
½ tsp chilli powder
4 tomatoes, skinned and chopped
Coriander for garnish
- Boil the potatoes until soft. Peel and mash. Cook the peas and add them to the potato, breaking them down slightly.
- Add the spring onions, chilli, coriander, spices, lemon juice and salt. Mix well and form into 18 balls. Roll each one in gram flour, knocking off any excess.
- Make the sauce by heating the oil and frying the onion for 3-4 minutes until softened. Add the garlic, ginger juice and spices and cook for 2 minutes. Stir in the tomatoes and water and cook until the tomatoes have broken and the sauce has thickened.
- Heat the oil in a wok or deep pan. Fry the koftas in batches until golden. Drain on kitchen towel and serve covered in the sauce. Garnish with coriander sprigs.
Republished with permission. Copyright © The Vegetarian Society
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