Alka's Vegetable Kofta WW=5 pts (1/2 cup)

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Alka's Vegetable Kofta WW=5 pts (1/2 cup)

4 of 5 (3)

Nutritional Info

Servings Per Recipe: 6
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

View full nutritional breakdown of Alka's Vegetable Kofta WW=5 pts (1/2 cup) calories by ingredient

Introduction

North Indian vegetable balls in rich creamy gravy.
Worth 5 weight watcher points per 1/2 cup. North Indian vegetable balls in rich creamy gravy.
Worth 5 weight watcher points per 1/2 cup.

Number of Servings: 6

Ingredients

FOR KOFTA

1. 2 boiled Potato

2. 1 1/4 cups of pre-shreddedColeslaw mix ( or shredded cabbage and cauliflower)

3. 1 cup boiled peas

4. 2 tbsp finely chopped Cilantro

5. 5 finely chopped green chillies

6. 1/2 tbsp ginger paste (make yourself)

7. salt as per taste and garam masala

8. 1/4 cup each of besan and atta (all purpose flour)

9. Oil for frying

FOR GRAVY

1. 3 medium sized finely chopped onions

2. 1 cup tomato puree

3. 3/4 cup coconut milk

4. 1/2 cup heavy cream

(use fat free half & half instead)

5. 1 tbsp ginger paste

6. 1/2 tbsp garlic paste

7. 4 - 5 finely chopped green chilies

8. Salt, turmeric, red chili powder, garam niasala, mustard & jeera seeds, bay leaves

9. 2 tbsp oil

Directions

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.