Sabzi Kofta (Vegetable Balls in Korma Sauce)

Author: Patak's
Serves 4
 
 
An excellent dish for entertaining. This is a central Indian version of an otherwise universal vegetarian speciality.
Heat level - Mild For the Sauce:


Combine all the ingredients for the Kofta except the bread-crumbs and the oil. Heat the oil for frying. Divide the mixture into balls the size of baby new potatoes. Roll in the bread-crumbs and deep fry. Drain on absorbent paper. In a separate pan heat the 2 tbsp / 30 ml of oil, sauti the diced onion, add the Korma sauce and water, bring to the boil. Reduce the heat and immerse the fried Koftas into the sauce. Heat through. Serve hot garnished with fresh coriander.

Notes and Variations

 

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