Lasooni Methi Kofte Indian Recipe

Lasooni Methi Kofte Indian Recipe

Ingredients

KOFTAS:

• 1 recipe Veggie Potato Cutlet mixture Breadcrumbs for dredging (optional)
• safflower or other neutral oil, as needed.

SAUCE:

• 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

Method

1. Koftas: Prepare the potato-veggie mixture according to the instructions here
2. Instead of making patties, shape the mixture into about 20 (1-to 1 1/2-inch) balls
3. Coat the balls in breadcrumbs (optional)
4. To bake: Preheat the oven to 425°F
5. Place the balls on a parchment-lined baking sheet.
6. Spray or brush with oil.
7. Bake for 10 to 12 minutes.
8. Broil for 1 to 2 minutes to brown, if needed.
9. To panfry: Heat 2 teaspoons oil in a skillet over medium heat
10. Panfry the balls for 4 to 6 minutes or until golden on all sides and keep aside
11. Sauce: Heat 2 teaspoons oil in a skillet over medium heat
12. Add the garlic and cook until slightly golden on some edges, 2 to 3 minutes
13. Add the onion and cook until golden, 7 minutes, stirring occasionally
14. Reserve 1 teaspoon of the onion-garlic mixture to use as garnish later (optional)
15. Add the tomato, turmeric, and cayenne, and mix well
16. Cook until the tomatoes are saucy, 5 minutes
17. Cool slightly
18. Transfer the mixture to the blender
19. Add the coconut or almond milk, and blend until smooth
20. Set aside
21. Heat 1 teaspoon oil in the skillet over medium
22. Add bay leaves, garam masala, and fenugreek leaves
23. Cook until fragrant, about 1 minute
24. Add the pureed mixture from step 4
25. Add the salt and sugar and mix well
26. Bring to a boil and cook for 5 to 6 minutes
27. Taste and adjust the salt, spices and sweetness, if needed
28. Add more coconut milk or water if the sauce is too thick
29. Toss the kofta balls in the sauce and serve hot
30. Garnish with cilantro and reserved roasted onion garlic
31. Store the koftas and sauce separately in the refrigerator
32. Heat and serve together

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