Vegetable kofta- bake version
I made this vegetable kofta 3 weeks ago, but some ocassion or the other kept me from posting this one though I was very excited about this particular one as I used my oven for something else other than my cakes(as I had planned when I made this).
I had planned to use the paniyaaram pan to shallow fry the koftas , but later baked them. Yes I do look for low calorie and fat free recipes nowadays.And when you always have alternate way to substitute the fats ,there is no need to resist the temptations to such exotic dishes. There was no difference in the taste and that I could have them without any guilt.
- Pressure cook the potatoes,carrots and peas till soft.Drain water completely. Mash them well. Add the paneer, turmeric powder and salt.Mix well and roll them into small balls.Roll them on gram flour if its not dry and a bit mushy.Rub oil on all the balls. Place them on a oven plate and bake at 180c for 20 minutes till they appear brown on the top.
For the gravy, grind the onions,tomatoes,ginger and garlic to a paste. Heat oil in a pan. Add the ground paste. Saute for sometime. Then add rest of the spices,kasuri methi and cashew paste. Add half a cup of water and cook for around 20 minutes till the raw smell of the onions and tomatoes disappear and the consistency is a bit thick(should not be runny).Add the curd/cream.Mix well.
Add the koftas in the gravy just few minutes before serving.(Don't add them before serving, otherwise the koftas will become soggy.It is supposed to be slightly crispy)