Vegetable Koftas Recipes

EASY VEGETARIAN KOFTA CURRY

Steps:

• Heat olive oil and butter in a large saucepan over medium heat. Add cumin seeds, cardamom pods, whole cloves, cinnamon stick, and bay leaf. Cook until spices start to sputter, about 1 minute. Stir in onion, ginger, and garlic. Cook and stir until onion is softened and just starting to brown, about 5 minutes.
• Stir in diced tomatoes, coriander, turmeric, cumin, garam masala, cayenne, and salt. Bring mixture to a gentle simmer; add yogurt and stir well. Add frozen vegetable balls. Pour in hot water to thin sauce slightly to desired consistency. Bring mixture back to a simmer and cook, covered, until sauce is thickened and vegetable balls are heated through, 10 to 15 minutes.

VEGETARIAN KOFTA CURRY

Steps:

• Put the garlic, ginger and green chiles in a food processor, and pulse until you have a coarse paste. Put half the paste into a large bowl. Set the rest aside.
• Add the beans, spring onions, fresh herbs, bread crumbs, egg, garam masala, chile powder and salt to the large bowl with the paste. Mix well with a fork, mashing up the beans as you go into small pieces.
• Heat the oven to 400 degrees and line a sheet pan with parchment paper. Shape the mixture into 1-inch balls and arrange on the pan. Drizzle with 2 tablespoons oil, and bake until lightly browned, about 25 minutes. Set aside.
• Meanwhile, heat the remaining oil in a large skillet over medium. Sauté the onion until soft and translucent, about 5 minutes. Add the remaining garlic, ginger and chile paste, and sauté until light golden brown, about 10 minutes. If using fresh tomatoes, purée them until smooth in the food processor. Stir the tomato purée or crushed tomatoes, coriander and cumin into the skillet, and simmer for about 20 minutes, stirring occasionally.
• Add the kofta to the skillet, and turn the heat to low. If necessary, add enough water for the liquid to come about two-thirds of the way up the sides of the meatballs, then simmer another 15 minutes, stirring occasionally, until the kofta are warmed through and the sauce has thickened. Season with salt and pepper, and garnish with a light dust of garam masala and some extra herbs.

VEGETARIAN KOFTA PITAS

Steps:

• Preheat an outdoor grill to medium-high heat and lightly oil the grate.
• Combine onion and cilantro in the bowl of a food processor; pulse until minced. Add ground beef substitute, paprika, Greek seasoning, cumin, cinnamon, cayenne, salt, and pepper; pulse until well combined. Form mixture into eight 4x2-inch patties.
• Cook patties on the preheated grill until no longer pink in the center, 7 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Fill each pita half with shredded lettuce, diced tomato, diced onion, 1 tablespoon tzatziki, and a cooked patty.

VEGGIE KOFTA PITTAS WITH PICK & MIX SIDES

Steps:

• Soften the onions and garlic with a few sprays of 1 Cal cooking spray and a splash of water in a non-stick pan. Once really soft, tip into a food processor with the chickpeas, breadcrumbs, egg, spices, lemon zest and juice, and plenty of seasoning. Pulse until fairly smooth, then add 30g of the spinach and pulse until finely chopped. Shape the mixture into 12 sausage-shaped koftas and put on a baking-parchment-lined baking tray. Chill while you heat oven to 200C/180C fan/gas 6.
• Spray the koftas a few times more with cooking spray, then bake for 20-25 mins until crisp and golden.
• Meanwhile, mix together all the carrot salad ingredients with some seasoning. Put the remaining spinach in a bowl and warm the pittas following pack instructions.
• Serve the koftas with warm pittas, extra spinach, carrot salad, fat-free yogurt and pickled chillies, if you like.

MALAI KOFTA (VEGETABLE DUMPLINGS IN CURRY SAUCE)

Steps:

• Koftas:.
• Boil potatoes, drain, cool and grate 1 cup.
• Defrost 1 cup peas and carrots in microwave.
• Using cheesecloth, squeeze moisture out of peas & carrots.
• In a medium-size bowl, combine vegetables with grated potatoes.
• Grate 1 cup paneer and add to vegetable mixture.
• Add 1 small handful chopped cilantro, chopped green chiles, 2 tbsp coriander powder, 1 tbsp cumin powder, a sprinkle of chile powder, 1/2 tsp salt.
• Add medium-ground cashews and 1/8 cup raisins and mix well.
• With your hands, form into round koftas 1 1/2 to 2 inches in diameter and roll in flour, coating all sides of koftas.
• Deep fry in oil in a wok or kadai until golden brown on each side and place on a paper towel to drain.
• Curry Sauce:.
• In a skillet, preferably large and cast iron: fry the chopped onion over medium heat in 3 tablespoons oil with 1/2 tsp salt until caramelized and brown.
• Add all ginger garlic paste, turmeric, chopped tomatoes, a sprinkle of chili powder, 1 tbsp cumin and 2 tbsp coriander powder.
• Cook and when the mixture is getting dry add about 2 cups water.
• Heat and cook until tomatoes are nicely cooked, about 10 - 15 minutes; remove from pan and puree in a food processor or blender until smooth.
• In the same skillet, add a small handful of jeera seeds and cook until they crackle.
• Pour in the sauce mixture.
• Heat for about 5 minutes on medium.
• Add cream to the sauce and yogurt, stirring well.
• Turn off heat.
• Add koftas, mix to cover with sauce and allow to absorb sauce.
• Sprinkle on some garam masala and some chopped cilantro and serve.