Serves
6
vegan
Ingredients
450g/1lb potatoes
100g/4oz frozen peas
3 spring onions, finely chopped
1 green chilli, deseeded and very finely chopped
22ml/1 ½tbsp finely chopped fresh coriander
2.5ml/½tsp ground cumin
2.5ml/ ½tsp ground coriander
½ lemon, juice of
2.5ml/ ½tsp salt
Gram flour
Groundnut oil for frying
For the
sauce:
30ml/2tbsp groundnut oil
1 onion, finely chopped
3 cloves garlic, finely chopped
2.5cm/1" piece ginger, grated, juice of
5ml/1tsp turmeric
10ml/2tsp ground coriander
5ml/1tsp paprika
2.5ml/½tsp chilli powder
4 tomatoes, skinned and chopped
250ml/8fl oz water
Coriander for garnish
Method
1. Boil the potatoes
until soft. Peel and mash. Cook the peas and add them to the potato,
breaking them down slightly.
2. Add the spring
onions, chilli, coriander, spices, lemon juice and salt. Mix well and
form into 18 balls. Roll each one in gram flour, knocking off any excess.
3. Make the sauce
by heating the oil and frying the onion for 3-4 minutes until softened.
Add the garlic, ginger juice and spices and cook for 2 minutes. Stir
in the tomatoes and water and cook until the tomatoes have broken and
the sauce has thickened.
4. Heat the oil
in a wok or deep pan. Fry the koftas in batches until golden. Drain
on kitchen towel and serve covered in the sauce. Garnish with coriander
sprigs.
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