Vegetarian Indian Kofta
Beyond generally struggling to cook, one of the reasons I have relaxed on my blogging, or relaxed my expectations of myself with blogging, is because I have really wanted to revisit recipe books. For Christmas, my mother-in-law gave me a fantastic book for vegetarian or healthy living families, Feeding the Healthy Vegetarian Family. The author, Ken Haedrich is very laid back and has great suggestions for making meals for families backed with healthiness. Living in New Hampshire, Haedrich developed his vegetarian cooking when he cooked dinners in a group home for children. The home served vegetarian only food, and he quickly learned about how to turn children to love vegetables. After trying a few of his recipes, I can see why.
When I saw the Kofta recipe, I knew it had to be my first. Kofta is one of my favorite recipes to enjoy at Indian restaurants. Since Kofta can be very bad for you, I knew I would have to keep it healthy. We are still working on a healthier lifestyle, and it has really been tremendously beneficial. Keeping vegan at home, AAM and I have lost a combined weight of 20 pounds since Christmas. Now, we weren’t trying to lose weight, just trying to avoid foods that cause heart issues. Haedrich’s recipe was relatively healthy, but I made a few adjustments below. We baked ours instead of frying them. Then, we added a dollop of masala sauce on top, instead of cooking them in the sauce like in restaurants. Additionally, I simplified the spices by just using Penzey’s garam masala, which might not be traditional, but Serafina LOVED the flavor. We all loved this recipe, and it will sure to be an addition to the meals we serve guests.
Vegetarian Indian Kofta
- 5 medium potatoes, peeled and diced
- 2 tb olive oil divided
- 1 large onion, finely chopped
- 1/2 cup of finely chopped carrots
- 3 cups of spinach
- 2 tb garam masala
- 1/2 tsp kosher salt
- 1/2 tsp ground pepper
- 1/2 cup dry bread crumbs, plus more to roll balls in
- Cooked brown rice
- Masala sauce (either jarred or make a vegan version with silken tofu)
1.Preheat the oven to 400. Prep your vegetables, including steaming the spinach. Be sure you press/drain the liquid out of the spinach.
2. In a saucepan, boil the potatoes until tender, about 7 minutes.
3. In a saute pan, saute the onions, and carrots in olive oil. Add more oil if the veggies should need it. Once the onions are transclucent remove from heat.
4. In a bowl, mix together the potatoes, garam masala, carrots, onions, spinach, and bread crumbs. Let the mixture cool.
5. Once cool, take a regular spoon to help grab some potato dough. Sprinkle breadcrumbs on your work surface. Then, slowly roll it into the breadcrumbs. Place on an aluminum tray covered with foil, then place in the fridge for at least an hour, at most 24 hours.
5. Once done, sprinkle olive oil on the kofta balls. Bake in the oven for 25 minutes. Once they turn golden, put them under the broiler for 1 minute. Serve over rice and dab a little masala sauce on top.