INDIAN KOFTAS WITH MINT YOGURT & FLATBREADS
Double up this recipe for sharing with family and friends - it has plenty of tasty components you can mix and match
Provided by Katy Greenwood
Categories Dinner, Main course
Time 35m
Number Of Ingredients 10
Steps:
- In a large bowl, mix the lamb mince with the curry paste, mango chutney, garlic and ginger. Season a little and roll into 20 oval balls. Heat a large, non-stick frying pan - you shouldn't need any oil, as lamb mince is quite fatty. Cook the koftas in batches for 2-3 mins - be careful as they are quite fragile.
- Heat oven to 200C/180C fan/ gas 6. Transfer the koftas to a baking tray and put in the oven for 10 mins, adding the flatbreads for the final 5 mins. Mix the yogurt with the mint sauce. Serve the koftas wrapped in a flatbread with some minty yogurt, tomato and lettuce.
Nutrition Facts : Calories 801 calories, Fat 27 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 16 grams sugar, Fiber 7 grams fiber, Protein 44 grams protein, Sodium 2.7 milligram of sodium
CHICKEN KOFTAS WITH CUCUMBERS AND YOGURT
Koftas are like Middle Eastern meatballs -- we've packed our version full herbs for maximum flavor and brightness.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Ground Chicken Recipes
Time 25m
Number Of Ingredients 10
Steps:
- In a large bowl, combine chicken, onion, and parsley; season with salt and pepper. Using your hands, mix until well combined. Form mixture into 8 oval patties.
- In a medium bowl, toss together cucumber and yogurt; season with salt and pepper. In a large skillet, heat oil over medium-high. Cook patties until browned on all sides and cooked through, 12 minutes. Divide patties and tomatoes among pitas. Top with cucumber-yogurt sauce and mint. Fold to enclose and serve.
Nutrition Facts : Calories 470 g, Fat 19 g, Fiber 5 g, Protein 32 g
MALAI KOFTA
Learn how to make malai kofta! This popular Indian recipe consists of delicious potato and cheese balls in a velvety tomato-based curry sauce. The air fryer lightens up the traditionally deep-fried dumplings, while the pressure cooker makes putting together the curry sauce effortless. -Soniya Saluja, The Belly Rules the Mind
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 20 kofta (4 cups gravy).
Number Of Ingredients 17
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook for 10 minutes or until tender; drain. Mash potatoes; cool to room temperature., Preheat air fryer to 375°. In a large bowl, stir together potatoes, paneer, cardamom and salt until combined. Spoon 2 tablespoons of potato mixture in lightly greased hands and flatten to 1/8-in. thick. Press a raisin and cashew in the center; bring sides up to enclose. Gently roll into a ball. Repeat with remaining potato mixture. Spritz fryer basket with cooking spray. Working in batches if needed, place balls in a single layer in basket lined with parchment. Cook until golden brown, 10-15 minutes., Meanwhile, for the gravy, in a 6-qt. electric pressure cooker, combine tomatoes, yogurt, water, cashews, ginger garlic paste and 1 teaspoon red chili powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. Puree mixture using an immersion blender until smooth. Strain mixture, pressing to extract as much liquid as possible; discard solids. Wipe insert clean., Select saute setting and adjust for medium heat; add ghee. When ghee is hot, add garam masala and remaining 1 teaspoon red chili powder; cook, stirring constantly, until very fragrant, 1-2 minutes. Stir in strained tomato mixture and sugar. Simmer, uncovered, until mixture is slightly thickened, 5-8 minutes. Add fenugreek and, if desired, cream; cook 1 minute. Pour mixture over kofta.
Nutrition Facts : Calories 442 calories, Fat 26g fat (13g saturated fat), Cholesterol 63mg cholesterol, Sodium 386mg sodium, Carbohydrate 40g carbohydrate (15g sugars, Fiber 4g fiber), Protein 16g protein.
LAMB KOFTA WITH YOGURT SAUCE
This was in today's (May 30, 2007) food section of the Houston Chronicle. I love Middle Eastern food and this sounds totally yummy! Thought I'd post it so I don't lose the newspaper clipping!
Provided by Leslie in Texas
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Yogurt Sauce.
- In a small bowl, mix together all yogurt sauce ingredients, cover and chill while preparing the kofta. Add salt and pepper to taste before serving.
- Kofta.
- Place an oven rack in the center position of the oven.
- Preheat oven to broil.
- Lightly coat a rimmed baking sheet with olive oil cooking spray.
- Place the bread in a food processor and pulse until it forms fine bread crumbs.
- Add the onion, parsley,mint,garlic,cumin,cinnamon,chili powder,salt, black pepper,ginger and red curry paste and process until the mixture is finely chopped.
- Transfer the mixture to a large bowl.
- Mix the egg into the onion and herb mixture.
- Add the lamb and turkey and use your hands to thoroughly mash everything together.
- Shape mixture into 12 egg-sized balls, then arrange on the prepared baking sheet.
- Lightly spray the kofta with olive oil.
- Broil for 8 minutes, then use tongs to rotate each and broil an additional 7 minutes.
- Rotate again, and broil for another 3 to 4 minutes.
- Remove from oven, and let stand 5 minutes.
- Wrap the pitas in foil, and place in oven for 1 to 2 minutes, just long enough to heat through.
- Arrange 3 koftas down the center of each of each pita, then top with diced tomato and yogurt sauce.
- Wrap the pita around the koftas and enjoy!
Nutrition Facts : Calories 543, Fat 22.8, SaturatedFat 9, Cholesterol 147, Sodium 844.3, Carbohydrate 52.8, Fiber 3.9, Sugar 8.5, Protein 31.2
INDIAN ALMOND KOFTAS WITH YOGURT
Wonderful tasty spicy kaftas to enjoy as a starter or to accompany a good curry. Kofta is very popular in Asia. These can be made with lamb or chicken. Koftas are usually fried these however are cooked in the oven. I am posting this recipe for my friend, an Indian lady who is a Zaar member.
Provided by Brian Holley
Categories Asian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 190°C.
- To the minced meat add the ginger, green chilie, coriander, curry powder, crumble the stock cube into the mixture.
- Add 1 tbsp of yogurt and half of the milk powder, mix well to incorporate the ingredients.
- Divide the mixture into 12 and shape into balls. Roll the balls in the flaked almonds and place on a baking sheet, spaced out to allow them to expand while cooking.
- Stir together the remaining yogurt, milk powder, sugar, oil and chilli powder and a little salt to taste.
- Spoon the yogurt mixture over the koftas, coat them well.
- Bake in the oven, uncovered for 30 minutes, the almond coating should be golden and toasted.
- Serve with drinks, salads, curries or just as they are.
Nutrition Facts : Calories 371.1, Fat 23.5, SaturatedFat 5.6, Cholesterol 80.4, Sodium 403.8, Carbohydrate 10.3, Fiber 3.4, Sugar 5.6, Protein 31
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