Alka's Vegetable Kofta WW=5 pts (1/2 cup)
- Number of Servings: 6
Ingredients
IngredientsFOR KOFTA1. 2 boiled Potato2. 1 1/4 cups of pre-shreddedColeslaw mix ( or shredded cabbage and cauliflower)3. 1 cup boiled peas4. 2 tbsp finely chopped Cilantro5. 5 finely chopped green chillies6. 1/2 tbsp ginger paste (make yourself)7. salt as per taste and garam masala8. 1/4 cup each of besan and atta (all purpose flour)9. Oil for fryingFOR GRAVY1. 3 medium sized finely chopped onions2. 1 cup tomato puree3. 3/4 cup coconut milk4. 1/2 cup heavy cream(use fat free half & half instead)5. 1 tbsp ginger paste6. 1/2 tbsp garlic paste7. 4 - 5 finely chopped green chilies8. Salt, turmeric, red chili powder, garam niasala, mustard & jeera seeds, bay leaves9. 2 tbsp oil
Instructions
MAKING KOFTA
Mash the boiled potatoes and peas.
Blanch the coleslaw mix (Immerse in boiling water for a 1- 2 minutes).
Mix these together along with chopped cilantro and green chilies and ginger paste.
Add salt and garam masala as per taste.
Add besan and the all purpose flour. Mix thoroughly. Make oval shaped patties out of this mix and fry them in nicely preheated oil. Keep aside.
MAKING THE GRAVY
Heat oil in a pan. Add mustard, jeera and bay leaves. Add ginger and garlic paste and stir quickly.
Add the chopped onions and fry them till they are golden brown.
Add the masalas (turmeric, chili powder and garam masala). Also add the optional chopped green chili and stir fbr2 minutes.
Then add the tomato puree. Bhono (simmer) on medium to high flame till oil separates out. Add coconut milk and bhono(simmer) again till oil separates.
Add heavy cream: Stir for 2 - 3 minutes and then add water to get a good consistency for gravy.
Bring the gravy to a boil and then reduce the flame to less then medium.
Cover the pan and simmer for about 15-20 minutes. The gravy is now ready. Just before serving heat up the gravy and add the koftas.
Garnish with cilantro
Number of Servings: 6
Recipe submitted by SparkPeople user HCHATTERJEE.
MAKING KOFTA
Mash the boiled potatoes and peas.
Blanch the coleslaw mix (Immerse in boiling water for a 1- 2 minutes).
Mix these together along with chopped cilantro and green chilies and ginger paste.
Add salt and garam masala as per taste.
Add besan and the all purpose flour. Mix thoroughly. Make oval shaped patties out of this mix and fry them in nicely preheated oil. Keep aside.
MAKING THE GRAVY
Heat oil in a pan. Add mustard, jeera and bay leaves. Add ginger and garlic paste and stir quickly.
Add the chopped onions and fry them till they are golden brown.
Add the masalas (turmeric, chili powder and garam masala). Also add the optional chopped green chili and stir fbr2 minutes.
Then add the tomato puree. Bhono (simmer) on medium to high flame till oil separates out. Add coconut milk and bhono(simmer) again till oil separates.
Add heavy cream: Stir for 2 - 3 minutes and then add water to get a good consistency for gravy.
Bring the gravy to a boil and then reduce the flame to less then medium.
Cover the pan and simmer for about 15-20 minutes. The gravy is now ready. Just before serving heat up the gravy and add the koftas.
Garnish with cilantro
Number of Servings: 6
Recipe submitted by SparkPeople user HCHATTERJEE.
Nutritional Info Amount Per Serving
- Calories: 266.6
- Total Fat: 14.0 g
- Cholesterol: 0.0 mg
- Sodium: 226.8 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 4.6 g
- Protein: 7.2 g
Member Reviews
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SINGHD
I loved your recipe. I loved the idea of using the coleslaw. I felt the Ginger was a little too much for the recipe. i reduced it by half and the garlic too. Made a world of difference. Some of my friends can't tolerate the heat and it helped them as i also reduced the hot peppers.
I wish you wrote - 3/21/11