Sunday, June 5, 2011

Vegetable Kofta


What You'll Need:                                                                  
1 lb fresh spinach                                                                       sauce:
2 large potatoes, boiled and mashed                                          1/4 cup butter or butter substitute
2 medium carrots, finely diced and cooked                                 1 medium onion, minced
1 tablespoon whole wheat flour                                                  1 bay leaf
1 tablespoon ground coriander                                                   1/2 tsp ground cardamom
1/2 tsp turmeric                                                                       1/2 tsp turmeric
1/4 tsp ground cumin                                                                1 1/2 tsp ground coriander
1/4 tsp cayenne pepper                                                             1 1/2 tsp ground cumin
2 tsp raw sugar                                                                         1/4 tsp cayenne pepper
3/4 tsp salt                                                                              1 large tomato, chopped
2 eggs, lightly beaten                                                                2 1/2 cups coconut milk
                                                                                               1/2 tsp salt
                                                                                               1/2 tsp ground cinnamon

Wash the fresh spinach thoroughly.  Remove stems and discard.  Place the spinach in a large pot with just the water that clings to it.  Cook until just wilted.  When cool, squeeze out all of the moisture.  Mince.

Koftas: Combine spinach, mashed potatoes, cooked carrots, flour, and the seasonings in a large bowl and mix well. 

Place the beaten eggs and bread crumbs in separate bowls and keep them in front of you.  One at a time, form the potatoes mixture into 1 1/2 inch balls, roll them in the egg, then in the bread crumbs. 

Use a deep fryer until golden brown and crispy.  If you do not have a deep fryer, pour enough oil into a large skillet to reach 1/2 inch up the sides of the pan.  Heat oil over medium heat (do not let the oil get so hot that it is smoking).  Fry the balls, turning often.  Drain on (paper) towels and set aside. 

Sauce: Heat the butter in a large skillet.  When hot, add minced onion and all of the spices, saute for 2 minutes.  Add tomato and stir to blend.  Add the coconut milk and salt, stir, and boil the mixture for 3 minutes. 

Preheat oven to 350 degrees.  Place the koftas in a shallow baking dish and pour the sauce over them.  Cover and bake for 20 minutes or until sauce has thickened.  Serve with red lentil dal and naan. 


*About the recipe:  I only used 2 cups of coconut milk and wished I had a little extra sauce for naan.  Using 2 1/2 or maybe even 3 cups is a much better idea.  If you choose to do this, you may want to add an extra pinch of the spices used in the sauce.  Regardless, the meal turned out flavorful filling the house with the aroma of Indian spices.  This is definitely a recipe I will make again and again. 

6 comments:

M said...

total YUM!

xx.M

www.bellesandrebelles.blogspot.com

Monroe Steele said...

Yes this looks delish!

xoxo Monroe

Fashion Steele NYC

Jessica said...

LOOKS SUPER YUMMMMMMMM

Federica F. said...

Yummy :D

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The Cat Hag said...

That looks so delicious! :)


xoxo,
Addie
The Cat Hag

She is Sara said...

omg that looks so yummy! I will have to try making this sometime :)