I love love love this dish and always order it when I go to any good Indian restaurant. There are definately serveral different versions of this dish and this one is my attempt to make the deep fried cream ladened dish a bit more figure friendly.
WHAT YOU NEED:
FOR THE KOFTAS:
1 Large potato - boiled and mashed
2 to 3 small carrots - boiled and mashed
1/2 medium sweet potato - boiled and mashed
Garam masala to taste (I like quite alot of garam masala in my koftas but adjust to yours taste)
salt to to taste
Sultanas and peanuts enough to mix in the vegetable mash.
FOR THE GRAVY
oil1 teaspoon cumin seed
1 tbs ginger( optional i often leave this out and it still tastes great)
1 green chilli (optional)
2 large tomato or half to full can of diced tomatos
1 tbs corinader powder
1/2 teaspoon turmeric
1/4 teaspoon red chili powder
1 teaspoon all plain flour or cornflour
1/4 to 1/2 cup of cream
salt (to taste)
1/4 teaspoon garam masala
Coriander fresh to garnish.
WHAT YOU DO:
For the gravy:
1.In a food processor blitz the tomatoes, green chilies and ginger to make a puree.
2.Heat the oil in a saucepan and add the cumin seeds.
3.Add the tomato puree, coriander powder, turmeric, red chili powder and cook for about 5 minutes on medium heat.
4.Tomato mixture will start leaving the oil and will reduce to about half in quantity and the raw smell of the tomato will be gone.
5.Mix some cream and the corn flour or plain flour till thick and paste like. Add this to mix followed by salt and one cup of water (you may need to adjust the water to get the thickness you desire. I like mine thinner then the thick gravy served in restaurants.)
6.Cook covered for aprox 10 minutes on medium heat keep stirring to avoid gravy catching on bottom of suacepan.
7.Now add the garam masala and coriander leaves. Let it cook for another minute or so.
8.Add koftas when ready to serve as they tend to break up if left in the gravy too long.
For the koftas:
1. Peel and boil all vegies till tender.
2. Mash the vegies and mix them together.
3. Add salt and garam masala to taste.
4. Now add the desired amounts of peanuts and sultanas. (this step can be omitted but i love the crunch of the peanuts and the sweet tatse of the sultanas in the kofta balls.
5. Roll balls of the mixture and pan fry (this makes it alot healthier then the deep fried version). I use a dutch pancake maker as this has the perfect sized rounds.
Add the koftas to the gravy garnish with coriander leaves and serve immediately with garlic naan or hot rice.
