Spicy Vegetable Christmas Koftas
Ingredients
250g washed unpeeled potatoes
250g carrots peeled and diced
125g peas
2green chillies finely chopped
salt to season
2tbsp gram flour (more may be required to bind)
1tbsp chopped coriander
1tsp roasted ground cumin
1 egg beaten
oil for deep frying
For the sauce:
3 cloves
2.5cm /1 inch cinnamon stick
2 finely medium onions finely chopped
½ tsp ground turmeric
2 tsp grated ginger
1tsp finely chopped garlic
1-2 tsp chilli powder
1tsp ground coriander
1tsp ground cumin
6 large ripe tomatoes blended in a liquidiser
sat to season
1cup vegetable stock reserved from cooking the vegetables
3tbsp lightly whisked yoghur
1 tsp saffron strands steeped in 2tbsp hot milk for 15minutes
1tbsp chopped coriander leaves
1tsp garam masala
Method:
To make the stock, cook the potatoes with their skins until done. Remove the potatoes and let cool. In the same water cook the carrots and the peas successively. Reserve approximately 1 cup of the liquid and set aside.
Peel and mash the cooled potatoes and place in a bowl with the carrots and peas. Add the chopped chillies, salt, gram flour and the beaten egg. Add the chopped coriander and cumin and mix thoroughly. Moisten your fingers and form the kofta mixture into walnut-size balls and set aside.
Heat the oil in a heavy bottomed pan and gently fry the koftas a few at a time until they form a golden crust. Remove and drain on kitchen paper.
In a separate saucepan heat 2-3 tbsp of oil until hot, add the cloves and cinnamon sticks and fry until they crackle. Add the onions and the turmeric until the onions turn a light golden brown. Add the ginger and garlic and cook for a minute, then add the chilli, coriander and the cumin powders and stir-fry for approximately 2minutes. If the mixture tends to stick to the bottom add a little of the reserved stock. Reduce the heat, and add the liquidised tomatoes and some salt and simmer for 2-3 minutes. Add reserved vegetable stock and simmer for a further 3-4 minutes. Discard the cinnamon stick. Gradually add the yoghurt and the saffron with the milk. Now add the koftas and simmer for a further 5 minutes. Finally sprinkle on the garam masala and the coriander leaves.
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Tagged in food Christmas Food