Saturday, 9 July 2016

oil-free baked potato kofta curry

FAKEAWAY SATURDAY. Although I'm considering ordering a real one soon which kinda defeats the purpose. Damn you willpower.

These koftas turned out SO good. I have to admit I was apprehensive - since there was nothing to bind them together I was sure they would fall apart in the oven. Delighted I was proven wrong! 

This recipe yields two (large) portions. 

Ingredients - Koftas
  • 4 large potatoes, boiled and mashed
  • ½ a small onion, chopped finely
  • 1 tsp of chilli powder
  • ½ tsp turmeric powder
  • ½ small bunch of coriander, leaves only, chopped finely
  • 1 tsp salt
Ingredients - Curry 
  • 1 onion, chopped finely
  • Thumb sized piece of ginger, grated
  • 5 cloves garlic, grated
  • 1 tsp chilli powder
  • ½ tsp turmeric powder
  • 3 tsp coriander powder
  • 3 tbsp tomato puree
  • 1 tsp salt
  • 1 cup of water
  • 1 tin of coconut milk - I used the solidified cream at the top along with half the liquid
  • ½ small bunch of coriander, leaves only, for serving

Start by making the sauce - the longer this simmers the thicker and more flavourful it becomes. Mix chilli, turmeric and coriander with 3 tbsp of water and set aside. Heat your pan to medium and add onions to pan. Fry onions until they become golden - about 4-5 minutes. Reduce heat to low and add grated ginger and garlic - fry for 2-3 minutes. Add mixed spices to pan, stir well and fry for 2 minutes. Add tomato puree, salt, water and coconut milk and mix well. Cover and simmer for 35 minutes. 

Whilst sauce is simmering start to make koftas. Begin by preheating oven to 200°. Mix mashed potato, chopped onion, chopped coriander, spices and salt in a bowl. Form into balls about 2"x 2" and set on a non-stick baking tray or silicon sheet. Bake at 200° for 25 mins until golden in colour - turning half way. Arrange in bowl, pour over curry and serve with your choice of bread/rice. Garnish with chopped coriander - ENJOY :)  


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