Kofta (Crispy Potato Veggie Meatball/Dumplings):
- 2 cups russet potato, unpeeled and chopped
- 1/2 cup carrot, chopped
- 1/2 cup peas, frozen
- 2 Tbsp toasted cashews, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 tsp salt, or to taste
- 1/4 tsp turmeric
- 1/4 tsp black pepper
- 1/4 tsp ground cumin
- 1/2 cup chickpea flour
Spiced Tomato Sauce/Gravy:
- 1 tsp whole cumin seeds
- 1 tsp ginger, peeled and finely chopped
- 1 cup yellow onion, diced finely
- 1 tsp serrano chili, finely chopped (or pinch of cayenne)
- 1 cup tomatoes, chopped or pureed
- 2 Tbsp cashews, toasted and ground (coffee grinder works well)
- 1 cup canned coconut milk
- 1 cup water, or as needed
- 1/4 tsp garam masala (leave out if you don’t have it, or put pinch cinnamon)
- 1/4 tsp turmeric
- 1/4 tsp coriander, ground
- 1/4 tsp salt, or to taste
- 1/4 tsp black pepper
- 1/4 cup fresh cilantro, chopped
Preparation
Preheat
oven to 450 degrees. Bring a medium pot of water to boil and add
potatoes and carrots, cook for 10-15 minutes until easily mashable
with a fork. Add peas and cook 1-2 minutes more, then drain water
and transfer to a large mixing bowl to cool.
Meanwhile
start sauce in a deep skillet, sauté pan or wok. Heat 1 Tbsp of
medium-high heat oil over medium heat. Add cumin seeds and cook
until they begin to sizzle. Add onion, ginger, and serrano pepper if
using. Cook for 3-4 minutes, stirring occasionally until onion
begins to brown. Add tomatoes and cook for 3-4 minutes more.
Transfer mixture to a blender (or food processor) and carefully
blend until smooth. Return to pan and add remaining ingredients,
saving water for the end and adding as much as you need to make a
nice gravy consistency (it will continue to thicken as it cooks).
Combine ingredients and stir well, let it bubble gently over low
heat while you prepare koftas. If too watery, you can add additional
cashew powder to thicken it.
Add
remaining ingredients to koftas, stir and a thick dough will form.
Oil a metal baking sheet and form koftas into golf ball sized balls,
placing a few inches apart on sheet. Bake at 450 degrees for 10-12
minutes until crispy on the bottom and flip over. Bake an additional
10-15 minutes until crispy on all sides.
When koftas are done, drop them in the heated gravy and serve immediately with rice or bread of your choice
