Vegetarian Kofta Balls Tomato Sauce Sep Recipes

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VEGAN MALAI KOFTA: INDIAN DUMPLINGS IN CURRY TOMATO CREAM SAUCE



Vegan Malai Kofta: Indian Dumplings in Curry Tomato Cream Sauce image

Potato and tofu-ricotta dumplings are fried or baked until crispy on the outside and soft inside, then served with a flavorful curried tomato cream sauce. Enjoy with some Indian flatbread or basmati rice.

Provided by Eva

Time 1h15m

Number Of Ingredients 21

1 1/4 lb yukon gold potatoes (generally 4-6 potatoes)
1 lb firm or extra firm tofu
1/2 cup corn starch or arrowroot starch, more if needed
2 tbsp minced cilantro, leaves and stems
1 tbsp lemon juice
2 tsp garam masala
1 3/4 tsp salt
1 cup frozen green peas
oil for frying or baking
1 large yellow onion, coarsely chopped
1 32 oz can diced tomatoes
1/4 cup cashews
4 cloves garlic, chopped
1" piece fresh ginger, chopped
1 1/2 tsp garam masala
1 tsp ground turmeric
1/2 tsp cayenne pepper
1 tsp salt
1 15 oz can coconut milk
1 tbsp kasoori methi (dried fenugreek leaves), OR 1 tsp fenugreek seeds
cilantro, for garnish (optional)

Steps:

  • First cook the potatoes for the kofta. Peel and cut the potatoes in half, then place them in a pot and cover with water. Place a lid on the pot and bring the water to a boil over high heat. Turn the heat to medium and let boil for 10-15 minutes until the potatoes are fully cooked and easily pierced with a fork. Drain the hot water from the potatoes, mash them until smooth, and set aside.
  • While the potatoes are cooking, start the curry tomato cream sauce. In a large heavy bottomed pot add the onion, canned tomatoes and their juices, cashews, garlic, ginger, garam masala, turmeric, cayenne, and salt. If you are using fenugreek seeds instead of kasoori methi, also add the fenugreek seeds at this point. Cover the pot and bring it to a simmer over medium heat. Let simmer covered for 15 minutes, stirring occasionally.
  • Transfer the onion and tomato mixture to a blender and blend until smooth, making sure to vent so hot air doesn't build up in the blender. Alternatively, you can use an immersion blender, but the final sauce will not be as silky smooth. Pour the creamy mixture back into the pot and add the coconut milk, reserving ~1/4 cup back to serve and crush the methi in your fingers and add to the pot. Mix together and cover the pot and set aside until the kofta are ready.
  • In a large mixing bowl, mash the tofu by squeezing it in your hands until it's creamy and no chunks remain. You want to have the texture of ricotta. Alternatively you can blend it in a small food processor until smooth.
  • Add the mashed potatoes to the mashed tofu along with the corn starch, minced cilantro, lemon juice, garam masala, and salt. Mix together and test the consistency by forming some into a ball. It should hold together. It can stick to your hands a little, but if it is very sticky or too wet and falling apart, you can add a bit more corn starch. This can vary depending on what brand and variety of tofu you use, but the recipe is quite flexible. Mix in the frozen peas. Shape the kofta mixture into heaping 1 tablespoon portions and roll into balls or into a football shape (a torpedo).
  • To fry the kofta: Heat about 2-inches of high heat safe oil in a heavy bottomed pot over medium-low heat. Test the oil either with a thermometer until it is 325-350 ºF or you can test with a small piece of the kofta mixture: the oil should bubble/boil vigorously around it and the kofta should float to the surface fairly quickly after being dropped in. When the oil is heated fry the shaped kofta in batches, being careful not to overcrowd the pan, until the kofta is a beautiful dark golden brown color, flipping halfway through for even cooking. This should take 5-10 minutes, depending on the temperature of your oil, how much oil you have heated (more oil means the temperature is more stable when you add the kofta), and how many kofta you add at once. When the kofta are cooked, transfer to a paper towel lined plate with a wire spider strainer. Repeat with remaining batched of kofta until all are cooked.
  • To bake the kofta: Preheat the oven to 425 ºF. Line a baking tray with parchement and spray or brush with oil. Arrange the shaped kofta onto the baking tray so there is 1/2-1" between each kofta. Spray or brush the tops with oil. Bake for 30-40 minutes, flipping after the first 15-20 minutes, until both sides are golden and the edges of the kofta are crispy and chewy. It's normal for the kofta to lose their shape a little and flatten when baked.
  • When ready to serve, pour the sauce overtop the kofta (only use what you will eat in one sitting, as the kofta get soggy once in the sauce), then pour the reserved coconut milk over top the kofta. Garnish with cilantro if desired. Enjoy with Indian flatbread and/or basmati rice.

VEGAN MALAI KOFTA (INDIAN DUMPLINGS IN TOMATO ONION CURRY SAUCE)



Vegan Malai Kofta (Indian dumplings in Tomato onion curry sauce) image

This Restaurant-Style Vegan Malai Kofta recipe is the ultimate Indian comfort food. Picture Crispy potato and chickpea dumplings in a creamy, spiced Indian gravy that will make your tastebuds sing! Soyfree. Gluenfree option. Nutfree option

Provided by Vegan Richa

Categories     Main Course

Time 45m

Number Of Ingredients 28

1/4 cup shelled hemp seeds or pumpkin seeds or almond flour or chopped cashews ((cashews and almonds are the most neutral flavor))
1 cup heaping cup cubed potato or 1 cup grated/shredded potato, raw ((1 medium potato))
2 cloves garlic
15 oz can chickpeas (or 1.5 cups cooked)
1/2 to 3/4 tsp salt (depends on if using salted or unsalted chickpeas, I used 3/4 tsp)
1 tsp garam masala
1/2 tsp ground cumin (preferably roasted or use Dry toasted whole cumin seeds)
1/4 to 1/2 tsp cayenne/indian red chili powder
3 Tbsp oat flour or regular flour (Or other flour of choice )
1 Tbsp cornstarch or other starch
a generous pinch of baking soda
2 teaspoons safflower or other neutral oil
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1 bay leaf
8 cloves garlic (coarsely chopped)
1 cup chopped red onion
1 1-inch knob of ginger, chopped
1/2 teaspoon turmeric
1/4 to 1/2 teaspoon cayenne
1 teaspoon Garam Masala
1 1/2 cups chopped tomato (fresh or canned)
1/4 cup raw cashews, (See note for nut free)
1/2 to 1 teaspoon salt
1/2 cup water or unsweetened almond or other non dairy milk (divided)
1 1/2 teaspoons dried fenugreek leaves
1/2 teaspoon sugar
Cashew cream or coconut cream for garnish

Steps:

  • Kofta: Process the hemp seeds or nuts until you have a coarse meal. Add potato and process until coarse. Add the rest of the ingredients and pulse until most of the chickpeas have broken down but not a paste. (Without processor, use nut or seed flour and grated potato. Then mash chickpeas and mix)
  • The potato will leak moisture in the mixture in some seconds making it easy to make smooth balls. Do not let the mixture sit for too long at this point. Add more flour or starch if the mixture is too moist. Add a tbsp nutritional yeast for cheesier flavor profile.
  • Take 2 to 3 Tbsp of the mixture and make round or football shaped balls - 1.5 inch size or smaller so they cook through. Place on a parchment lined baking sheet. Bake at 425 F (218 C). For 20 minutes. Or pan fry in 1/2 inch oil for 5 to 6 minutes until golden on most sides.
  • Gravy: Heat the oil in a large skillet over medium heat. Add the cumin, coriander, and bay leaf. Cook for 1 minute. Add the garlic and cook until slightly golden on some edges, 2 minutes. Add the onion and ginger, and cook until golden, 7 minutes, stirring occasionally. Add the turmeric, cayenne, and garam masala, and mix for a few seconds.
  • Add the tomato, cashews, 1/4 cup water and salt and cook until the tomatoes are saucy, 5 to 6 minutes. Stir occasionally to avoid sticking. Cool slightly, then transfer to a blender.
  • Blend the mixture with 1/4 cup water, half the fenugreek leaves and sugar until smooth. Fold in the remaining fenugreek leaves. (This sauce is incredibly versatile, you can just add some chickpeas, baked tofu, roasted or par-cooked veggies and simmer and use!)
  • Bring the blended sauce to a boil, add baked kofta balls and serve. Garnish with some cashew cream or other on dairy cream and cilantro. Serve with Naan or rice. To store: store the balls and sauce Separately until ready to serve.

Nutrition Facts : Calories 349 kcal, Carbohydrate 43 g, Protein 15 g, Fat 14 g, SaturatedFat 1 g, Sodium 679 mg, Fiber 9 g, Sugar 5 g, ServingSize 1 serving

KOFTA BALLS IN TOMATO SAUCE



Kofta balls in tomato sauce image

Moroccan kofta balls in a slightly sweet tomato sauce

Provided by paulus1971

Time 1h

Yield Serves 4

Number Of Ingredients 18

1 Onion, chopped
1 clove Garlic, crushed
250 gr Lamb mince
1 tsp Cinnamon
2 Eggs
50 gr Breadcrumbs
2 tbsp Olive oil
1 tbsp Olive oil
1 tsp Ras El hanout
8 Green cardamom pods, split
50 gr Sultanas
2 tbsp Pine nuts, toasted
1 tin tomatoes, chopped
180 gr Couscous
1 tsp Cinammom (optional)
220 ml Hot vegetable stock or water
1 tbsp Extra virgin olive oil
1 tbsp Butter

Steps:

  • Add all the ingredients for the kofta balls together in a bowl and mix until well combined. Make small balls about the size of a walnut.
  • In a frying pan heat the olive oil and gently fry the kofta balls until brown on all sides, about 5 minutes. Be careful not to overcook them. You will add them to the sauce later, which will cook them further through.
  • For the sauce, heat the olive oil in a heavy base pan and gently fry the onion and garlic until soft, about 5 minutes.
  • Add the spices and sultanas and fry until the sultanas become all puffy. Be careful not to burn the sultanas.
  • Add the chopped tomatoes and bring to the boil. Lower the heat and simmer gently for about 20 minutes. Season to taste with salt and pepper.
  • Add the kofta balls to the sauce and heat through for a few minutes.
  • For the couscous, add the couscous and spices to a bowl. Pour over the hot stock or water and cover with cling film. Leave for about 10 minutes.
  • Pre-heat the oven to 150 C.
  • Add the olive oil and fluff up with a fork. Put the butter on top, cover the bowl and put in the oven for about 15-20 minutes.

VEGETARIAN KOFTA BALLS (TOMATO SAUCE SEP. RECIPE)



Vegetarian Kofta Balls (Tomato Sauce Sep. Recipe) image

Recipe from "The Higher Taste" that I haven't tried yet. It sounds very delicious though. The homemade tomato sauce is also listed as a separate recipe.

Provided by PSU Lioness

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups cauliflower (grated)
2 cups cabbage (grated)
1 1/2 cups garbanzo bean flour or 1 1/2 cups wheat flour
1 1/2 teaspoons salt
1/2 teaspoon garlic powder or 1/2 teaspoon hing
1 teaspoon garam masala
1 teaspoon ground cumin
1/2 teaspoon ground coriander powder
1/2 teaspoon turmeric
1 pinch cayenne
oil (for deep frying) or ghee (for deep frying)

Steps:

  • Heat oil in a wok or 2-quart saucepan.
  • Combine all ingredients in a bowl. Roll 24 balls, 1" in diameter.
  • Place as many balls in the oil as possible, leaving enough room for them to float comfortably; fry over medium heat for 10 minutes, until the kofta is rich golden brown.
  • Drain in colander.
  • Place the kofta in the tomato sauce (separate recipe posted or use your own) for 5 minutes before serving.
  • If after sitting the kofta soaks up most of the sauce, add a little water to produce more liquid.
  • Serve with cooked spaghetti.

Nutrition Facts : Calories 25.6, Fat 0.3, Sodium 894.6, Carbohydrate 5.4, Fiber 2.2, Sugar 2.6, Protein 1.7

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