The sauce alone is delicious served over chickpeas in lettuce cups. I like coconut milk in this sauce as it adds the needed creaminess. Those 12 garlic cloves make this sauce finger-licking good. The kofta balls are a simple mash of veggies that can be baked or pan-fried. Serve with flatbreads or cumin-scented rice. It can be made glutenfree with glutenfree
breadcrumbs or oat flour and nut-free with coconut milk.
1 recipe Veggie Potato Cutlet mixture
Breadcrumbs for dredging (optional)
Safflower or other neutral oil, as needed
3 teaspoons safflower or other neutral oil, divided
12 to 14 cloves garlic, coarsely chopped
1 cup chopped red onion
1/2 cup chopped tomato, fresh or canned
1/2 teaspoon ground turmeric
1/4 to 1/2 teaspoon cayenne
1 1/2 cup coconut or almond milk
2 bay leaves
1 teaspoon Garam Masala
2 teaspoon dried fenugreek leaves
1/2 to 1 teaspoon salt
1/2 teaspoon sugar
2 tablespoons chopped cilantro, for garnish
1. Koftas: Prepare the potato-veggie mixture.
Instead of making patties, shape the mixture into about 20 (1-to 1 1/2-inch) balls.
Coat the balls in breadcrumbs (optional).
2. To bake: Preheat the oven to 425°F. Place the balls on a parchment-lined
baking sheet. Spray or brush with oil. Bake for 10 to 12 minutes. Broil for 1 to 2
minutes to brown, if needed.
3. To panfry: Heat 2 teaspoons oil in a skillet over medium heat. Panfry the balls
for 4 to 6 minutes or until golden on all sides and keep aside.
4. Sauce: Heat 2 teaspoons oil in a skillet over medium heat. Add the garlic and
cook until slightly golden on some edges, 2 to 3 minutes. Add the onion and
cook until golden, 7 minutes, stirring occasionally. Reserve 1 teaspoon of the
onion-garlic mixture to use as garnish later (optional). Add the tomato, turmeric,
and cayenne, and mix well. Cook until the tomatoes are saucy, 5 minutes. Cool
slightly. Transfer the mixture to the blender. Add the coconut or almond milk,
and blend until smooth. Set aside.
5. Heat 1 teaspoon oil in the skillet over medium. Add bay leaves, garam masala,
and fenugreek leaves. Cook until fragrant, about 1 minute. Add the pureed
mixture from step 4. Add the salt and sugar and mix well. Bring to a boil and
cook for 5 to 6 minutes. Taste and adjust the salt, spices and sweetness, if
needed. Add more coconut milk or water if the sauce is too thick.
6. Toss the kofta balls in the sauce and serve hot. Garnish with cilantro and
reserved roasted onion garlic. Store the koftas and sauce separately in the
refrigerator. Heat and serve together.