Super Indian Food 🙌🏽🌱 Red Lentil Dhal & Aloo Ghobi!! This menu is for one of our health conscious clients who is always on the go (Superwoman!!) & has 6 evening meals, she let’s us surprise her every week. DM or Text if this is something you would be interested in 💚 #Thelittlegreenkitchen
Lately I’ve been craving authentic Indian food but realised every dish I used to eat either had thickened cream or paneer (cottage cheese). So tonight I decided to make my own Indian dish at home. 😍😍 ALOO (potato) KOFTA IN SWEET COCONUT CURRY SAUCE 💦💦💦 #aloo#kofta#indian#indianfood#indiancooking#homecooking#vegankofta#veganindianfood#vegan#veganfoodshare#veganlife#plantpower#dinner#vegandinner#dinnerideas#vegancommunity#feedfeed#thefeedfeed#f52grams#myveganlife#foodfeed#veganrecipes#recipes 🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟Vegan Indian Aloo Kofta Curry
Aloo kofta balls (potato kofta balls)❌
10 x small potatoes - washed and peeled, steamed and cooled
1 small onion grated
1 x small cloves of garlic grated
2-3 sprigs of coriander chopped up finely
1 tsp Garam masala
1 tbsp ground coriander
1/2 tbsp ground ginger
1 tbsp Brown Or coconut sugar
1/2 cup flour
1 tbsp baking powder
3 x tbsp of oil
2 x tbsp egg replacer
Salt & pepper to taste
Kofta Curry Sauce ❌
1 tin of diced and peeled tomatoes
1 cup of water
1 small onion
2-4 small cloves of garlic
1/2 tsp grated ginger
1 x tbsp tomato paste
2 tbsp brown or coconut sugar
2 x tbsp curry powder
1 x tsp tumeric
1 x tbsp mustard powder
1 x tbsp garam masala
1/4 cup olive oil
1/2 tin of coconut milk (I used light tonight)
2-3 sprigs of fresh coriander
Soaked cashews (optional)
Method ✨Potato kofta balls✨
Mix all wet ingredients including potatoes well
Mix all dry ingredients well
Add wet & dry ingredients together and mould into small balls
If mixture too wet, add extra flour or breadcrumbs
Deep fry until balls golden on the outside
Method ✨Kofta curry✨
In a hot pan, fry up onion and garlic until translucent.
Add in spices and cashews and cook for a further 1-2 mins.
Add in all other ingredients and cook together for 3-5 mins.
Remove ingredients from stove into a blender and blend until smooth.
Bring a deep pan with oil to a medium heat, add in blended mixture and bring to the boil. Add extra water if mixture too thick.
Add in coconut milk and simmer for 3-5 mins
Add in deep fried potato balls and simmer for a further 5 mins.
Add salt and pepper to taste
When I woke up this morning, I was taken back to my college days and the weekends I used to spend with my roomies. Three of us girls were very close and we used to hang out at Commercial street, come Saturday. We used to people watch while we bought and ate a myriad delicacies typically sold only on the streets of Bangalore. This was not limited to Bhel or channa. This was where we got our first taste of Lychee and tasted our first shot of vodka. Eventually, one of us got a job and had to move out. She went on to rent a house but that did not stop us from being m embarking on our weekly escapades. We used to tent at her place and on Saturdays, she used to be up before all of us. She used to make these exotic Gujarati fare, things I hadn't even heard of, at that point in my life. Pudla, dhokla, cheela and thepla, you name it and the girl made it like a pro. It is she who has taught me that theplas dunked in tea taste out of the world. There is a marriage of sweet, salt and bitter that happens in the mouth that is quite indescribable. This post is dedicated to Biraj, my first ever Gujju friend, who not only taught me how to make a fine thepla but also to smile through adversity. Some theplas, a spoon or two of pickles, freshly set yogurt, guava and cantaloupe were all devoured for breakfast followed by a hot cup of cutting chai.
It is going to be a long tiring weekend but a rewarding one replete with sweets and snacks, nonetheless.
P. S. I m yet to meet someone who can make paper thin Rotli as quickly as Biraj.