Vegetable Koftas

Vegetable Koftas

princess_Delkie

"This is a very authentic Indian recipe found on Indian menus the world over. It is served during formal dinners, festivals and weddings. Generally it is made with cream or 'malai' as it is called, but I have given a low calorie version which is equally tempting. Making it may sound tedious, but let me tell you it's worth the effort! Get ready to impress your loved ones, with this recipe you just can't go wrong!"
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h 30 m servings 471 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 471 kcal
  • 24%
  • Fat:
  • 29.4 g
  • 45%
  • Carbs:
  • 46.5g
  • 15%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 1541 mg
  • 62%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Boil the mixed vegetables till soft. Drain, and allow to cool to room temperature. When cool, chop fine and set aside.
  2. Moisten the slices of bread with a little water and squeeze out the excess. Stir together the vegetables, bread, mashed potatoes, serrano, onion, ginger, cilantro, and salt. Form into 8 balls.
  3. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  4. Fry the koftas in the hot oil until golden brown. Drain on paper towels, and allow to cool to room temperature.
  5. Make the gravy by melting the butter in a large saucepan over medium-high heat. Stir in the onions, ginger, garlic, ground coriander, turmeric, and garam masala; cook until the onions have softened. Mix in the tomato paste and cook for 5 minutes. Pour in the milk and season with salt; cook for 10 to 15 minutes more, stirring occasionally.
  6. To serve, reheat the koftas in the gravy. Garnish with the cream and chopped cashews.

Reviews

Read all reviews 8
  1. 11 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I also had a problem with the kofta being too soft. I did not moisten the bread and I allowed the potatoes and vegetables to dry before mashing/chopping them. When I went to fry the first batc...

Most helpful critical review

This was a MAJOR disappointment. I love this dish at restaurants and was really excited to try t at home. I substituted sliced almonds for the cashews in the gravy and added raisins. The grav...

Most helpful
Most positive
Least positive
Newest

I also had a problem with the kofta being too soft. I did not moisten the bread and I allowed the potatoes and vegetables to dry before mashing/chopping them. When I went to fry the first batc...

The recipe is a great base to start with. I found that I had to increase the liquid for the "gravy" because the original recipe came out like a paste. So, I added about 4 oz. of tomato sauce a...

I really liked this recipe, especially the tomato sauce was delicious. However, the Koftas itself were a bit too soft for my taste. Next time I would probably use a type of potato with a higher...

very tasty recipe.The koftas were a little too soft for me so I may not soak the bread next time and I will try it with fresh vegetables, Thank you. Since that review I have made these several t...

This was a MAJOR disappointment. I love this dish at restaurants and was really excited to try t at home. I substituted sliced almonds for the cashews in the gravy and added raisins. The grav...

Great flavor. Next time, I will not soak the bread, and will use tomato sauce rather than tomato paste for the gravy. This will make it more like the restaurants serve.

I just made this for dinner tonight and it was delicious!! I didn't stick to the recipe completely, I omitted Turmeric and did not use any bread in the koftas. They held up okay when I fried the...

These were a nightmare to make. They crumbled in the fryer. We were very disappointed. I followed the recipe to the letter. The crumbled bits that we scooped from the fryer were delicious, whi...

Other stories that may interest you