This is a main dish for any Indian Meal as we serve Sauce based dishes with either Chapati or Naan or Rice preparations Alternatively, it can be served as a side dish to your home dinners. It is completely Vegan as well as Gluten Free (if you replace Ghee with Oil). It is quick, fool-proof and brings a great result. I hope you will enjoy making it.
I love making Kofta Curries as they solve a better purpose for family dinners, firstly they are full of vegetables and also they look like a very refined Dish. So pretty to look and wholesome both. Now lets see first the Kofta preparation along with the ingredients:
Lets gather all ingredients for making around 8-10 kofta balls
- 2 medium sized potatoes (washed, peeled)
- 1/2 half cup of Grated Cauliflower (raw)
- 2 tbsp of Chickpea flour (lightly toast it in a pan for a couple of minutes to bring the best of the aroma)
- 1 tsp Green chili (chopped )
- 1 tsp of Green Coriander leaves chopped
- 1/2 tsp of Asafetida (do not worry if it is not available in the kitchen, cook it anyways)
- 1/2 tsp of Fennel seeds
- 1/4 tsp of turmeric powder
- 1/2 tsp of Red Chilli powder
- 1/4 tsp of Garam Masala Mix
- 1/2 tsp of salt
Knead all the ingredients well till well mixed. See if mixture is too wet, and falling apart immediately as you turn it into a ball. If that is the case add a little more of Chickpeas flour.
Heat Oil in a Kadhai or a deep dish. Try one kofta for trial. See if it is getting perfectly done, once it is little cool, break it open to see if it is well cooked from inside too.
These should not be wet from inside, taste and check.
If all is well, then finish all the koftas and set aside.
Now lets see Two Sauces for the same dish:
Masala Sauce A:
Boil the following in little water
1 medium sized Onion
1 tbsp of whole cashews
1 Medium sized tomato
Garlic 4-6 pods
Fresh Ginger 1 inch
After 5 minutes, take it off the heat. Wash tomatoes in cold water and peel. Now grind all the ingredients together. To get a creamy base sauce
- Heat 1 1/2 tbsp Ghee / oil
- Add 2-3 Cardamoms, 1 bay leaf, 1 small cinnamon stick, 1 tsp of Cumin seeds, black peppers, cloves (a few)
- 1/2 tsp turmeric, 1/2 tsp red chilli powder
- Immediately add the onion-tomato cashew paste
- Keeping the flame low stir the paste continuously for another 8-10 min.
- Paste will reduced to half in next eight to ten min.
- Once the paste is reduced to half it will get dry and will become thick. You’ll notice fat gathering on the edges of the masala.
When it is thoroughly cooked. Add 1 or 2 cups of water to dilute the masala.
When you are ready to serve , just add koftas and simmer the pan for a couple of minutes and serve immediately
Masala Sauce B :
Things to be ready before you start:
Keep your masala box close
Blanch tomatoes, we will need 1 cup of pureed tomatoes
Ginger-garlic paste 2 tsp
Cashew Paste 2 tsp
Masala looks ready, add salt and then dilute the masala with 1 cup of water.
When the masala looks ready, dilute with 1 cup of water and let it simmer. If you like you can add some cream, I added a tbsp of fresh yogurt for a little more sour flavor. Add the koftas and let the sauce simmer for a couple of minutes more.
Serve immediately for best taste. Always remember, koftas have tendency to absorb water. So the more you will let the sauce sit the thicker it will get.
Enjoy with a Vegetable Pulav or chapati or naan.