Dinner Ideas
Veg Kofta Curry, Light
Baked lauki and paneer koftas in a tomato-onion gravy. Every bit of the flavour, without the deep-frying that usually comes with it.
220
kcal
10g
protein
19g
carbs
13g
fat
Per serving · makes 3 · 50 minutes
Ingredients
- •2 cups bottle gourd (lauki), grated and squeezed dry
- •100 g paneer, crumbled
- •3 tbsp besan, 1 tbsp cornflour
- •1 tsp ginger-chilli paste, 1/2 tsp garam masala
- •For the gravy: 3 tomatoes, 1 onion, 8 cashews, 1 tbsp ginger-garlic paste
- •1/2 tsp turmeric, 1 tsp coriander powder, 1/2 tsp red chilli powder
- •2 tsp oil, salt to taste, coriander to finish
Method
- 1.Squeeze the lauki hard, then mix with the paneer, besan, cornflour, ginger-chilli paste, garam masala and salt.
- 2.Roll into 12 balls, place on a lined tray, brush lightly with oil, and bake at 200C for 20 minutes, turning once.
- 3.Meanwhile simmer the tomatoes, onion, cashews and ginger-garlic in 1 cup water for 12 minutes, then blend smooth.
- 4.Heat the oil, add the dry spices, pour in the puree, and simmer 10 minutes until it thickens.
- 5.Add the koftas to the gravy only at the table, or in the last minute. Finish with coriander.
Coach’s note
Koftas go into the gravy at the last possible moment. Sitting in it they drink the liquid and fall apart, which is why restaurant kofta is always served just assembled.
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