Vegetarian Kofta Curry Food

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.

KOFTA CURRY

Steps:

• Heat oil in a sauté pan and fry vegetables, garlic and spices for 4 minutes.
• Add your cooked lentils, tomato juice and water and simmer until lentils are cooked.
• Drain vegetables.
• Process vegetable/lentil mixture just a bit to make a chunky paste (do not make a smooth dry paste) and combine with finely chopped peanuts, eggs and breadcrumbs.
• Form into balls about the size of a golf ball, and bake in your oven at 375°F for 15 minutes.
• In the meantime make your sauce:.
• Gently heat yogurt and buttermilk in a pan.
• Grind coriander, cumin, channa dal, fenugreek seeds, turmeric and dried coconut in a coffee grinder or spice grinder.
• Add the ground mixture to the yogurt.
• Then add ginger and chilies.
• Next add salt to taste.
• Adjust spices as necessary.
• Now heat 2 Tablespoons of oil in another pan and add 1/2 teaspoon mustard seeds and 5 curry leaves, cooking until the seeds pop.
• When kofta is done, gently add to sauce.
• Add the oil to your curry mixture and serve immediately.