As I always say, good food inspires me. Although I always try
to remake my recipes with as may fewer calories as possible. This recipe is definitely one of them.
Traditionally ‘Koftas’ are veggie balls made up of chickpeas flour and shredded vegetables like bottle gourd, potatoes, carrots, and others. Later koftas are fried and added in thick creamy tomato curry.
I didn’t fry mine, but rather baked them. Before baking the koftas I stuffed them with mozzarella cheese and raisins.
1/2 medium bottle guard (shredded)
1 medium carrot (shredded)
1/2 white radish (shredded)
2 large potatoes (boiled and shredded)
2 tablespoons of Panko bread crumbs
2 tablespoons of chickpeas flour
1 teaspoon of dried fennel seeds (optional)
2 tablespoons of sugar
1 tablespoon of red chili powder
1/2 tablespoon of turmeric powder
1/2 teaspoon of garam masala
Chopped mint & coriander leaves (optional)
Salt to taste
2 tablespoons of canola oil
(Note: These measurements are rough, so please taste the mixture and add spices according to your taste)
Take as much water out as possible from shredded veggies. (Use cheese cloth)
Now mix all other ingredients. Keep the mixture aside for atleast 15 minutes before making kofta.
Shredded mozzarella cheese (as much as you want)
Raisins (4-5 raisins per kofta balls)
(Note: You can use chopped dried figs instead of raisins)
Stuff each kofta ball with cheese and mozzarella cheese.
Bake them at 350 for 25 – 30 Minutes.
(Note: Please keep an eye on them, so that you don’t burn them)
3 large or 4 medium size tomatoes (puréed)
5 cloves of garlic (chopped)
1 inch of ginger (chopped)
1/2 medium onion (chopped)
1 cinnamon stick
2 -3 clove spice
3 tablespoons of sugar
2 tablespoons of mascarpone cheese (heavy whipping cream or cream cheese)
1/2 teaspoon of each red chili powder, coriander powder, and turmeric powder
Salt to taste
1 tablespoon of Arrowroot starch (cornstarch)
1 tablespoon of canola oil
1 tablespoon of butter
1 tablespoon of cumin seeds
Coriander leaves for garnish
This curry is typical in most North Indian (Punjabi) recipes.
Add oil+butter and cumin seeds. Let the seeds turn light brown.
Now add turmeric powder, cinnamon stick, clove spice sticks, chopped onions, garlic, and ginger until it turns light golden brown.
Later add tomato purée, chili & coriander powder, arrowroot starch powder, sugar, salt. Let it boil.
Lastly add mascarpone cheese & chopped coriander leaves.
Add baked koftas just before serving. In these way the kofta balls won’t become soggy.
You can eat the kofta curry with hot naan or steaming basmati rice. I served mine with toasted whole wheat roll ups.