Post by kickingfrog on Feb 17, 2011 10:40:50 GMT
Indian aloo kofta with spiced tomato sauce
Serves 6
Ingredients:
450g/1lb potatoes
100g/4oz frozen peas
3 spring onions, finely chopped
1 green chilli, deseeded and very finely chopped
22ml/1 1/2tbsp finely chopped fresh coriander
2.5ml/1/2tsp ground cumin
2.5ml/ 1/2tsp ground coriander
1/2 lemon, juice of
2.5ml/ 1/2tsp salt
Gram flour
Groundnut oil for frying
For the sauce:
30ml/2tbsp groundnut oil
1 onion, finely chopped
3 cloves garlic, finely chopped
2.5cm/1” piece ginger, grated, juice of
5ml/1tsp turmeric
10ml/2tsp ground coriander
5ml/1tsp paprika
2.5ml/1/2tsp chilli powder
4 tomatoes, skinned and chopped
250ml/8fl oz water
Coriander for garnish
Method:
Boil the potatoes until soft. Peel and mash. Cook the peas and add them to the potato, breaking them down slightly.
Add the spring onions, chilli, coriander, spices, lemon juice and salt. Mix well and form into 18 balls. Roll each one in gram flour, knocking off any excess.
Make the sauce by heating the oil and frying the onion for 3-4 minutes until softened. Add the garlic, ginger juice and spices and cook for 2 minutes. Stir in the tomatoes and water and cook until the tomatoes have broken and the sauce has thickened.
Heat the oil in a wok or deep pan. Fry the koftas in batches until golden. Drain on kitchen towel and serve covered in the sauce. Garnish with coriander sprigs.
Veg Soc
*************
Serves 6
Ingredients:
450g/1lb potatoes
100g/4oz frozen peas
3 spring onions, finely chopped
1 green chilli, deseeded and very finely chopped
22ml/1 1/2tbsp finely chopped fresh coriander
2.5ml/1/2tsp ground cumin
2.5ml/ 1/2tsp ground coriander
1/2 lemon, juice of
2.5ml/ 1/2tsp salt
Gram flour
Groundnut oil for frying
For the sauce:
30ml/2tbsp groundnut oil
1 onion, finely chopped
3 cloves garlic, finely chopped
2.5cm/1” piece ginger, grated, juice of
5ml/1tsp turmeric
10ml/2tsp ground coriander
5ml/1tsp paprika
2.5ml/1/2tsp chilli powder
4 tomatoes, skinned and chopped
250ml/8fl oz water
Coriander for garnish
Method:
Boil the potatoes until soft. Peel and mash. Cook the peas and add them to the potato, breaking them down slightly.
Add the spring onions, chilli, coriander, spices, lemon juice and salt. Mix well and form into 18 balls. Roll each one in gram flour, knocking off any excess.
Make the sauce by heating the oil and frying the onion for 3-4 minutes until softened. Add the garlic, ginger juice and spices and cook for 2 minutes. Stir in the tomatoes and water and cook until the tomatoes have broken and the sauce has thickened.
Heat the oil in a wok or deep pan. Fry the koftas in batches until golden. Drain on kitchen towel and serve covered in the sauce. Garnish with coriander sprigs.
Veg Soc
*************