MARBLED MINTY KOFTAS IN A TOMATO GRAVY

Life does tend to become monotonous at times,but blog events are such a wonderful inspiration to cook and experiment when everything else fails to excite.For the JFI potato which is being hosted by Vaishali,today I wanted to create something very exciting and new with the humble potato.This is what I came up with:Marbled koftas.Marbled,you ask?Well,read on to find out!

Ingredients:2 big potatoes(Boiled and mashed)

1 cup of peas(boiled and mashed)

1 big onion(about 3/4 cup,chopped)

5-6 medium sized tomatoes

1 clove of garlic

1 inch piece of ginger

3-4 green chillies

1 tbsp garam masala

2 tbsp mint paste(Grind mint leaves in the processor till fine)

1 teaspoon amchur

Coriander to garnish

1/4 cup Yogurt,beaten till smooth

1 tbps each cashews and raisins

Method:First,boil the potatoes and peas.Mash the potatoes along with 1/2 tsp of salt and keep aside.

Now,mix the peas with the mint paste,1/2 tsp salt, and mash ,doesn't matter whether it is a coarse mash or a fine one.

Now spread the mashed potato on a piece of waxed paper or cling wrap/plastic wrap.spread the peas paste over it evenly and sprinkle with chopped cashews and raisins.

Pick up one end of the wax paper and roll slowly.The potato will break,so don't worry.This is how it is going to get the marbled effect.Roll roughly into a thick roll,then break off small pieces and make smooth balls out if this mixture.Coat in a thin batter of cornflour and water and deep fry till golden brown.

In a deep pan,heat 2 tbsp oil and fry the chopped onions,garlic,ginger and green chillies till brown.Add chopped tomatoes, and cook till they are softened.

Cool for 5 mins,then grind into a smooth paste in the blender,adding 1 cup water.

Now put this paste into the pan again with amchur,garam masala,salt and chilli powder,if needed.

Let it come to a boil.Reduce heat and let it simmer for 10 mins.

Mix in 2 tablespoons of smooth yogurt.


In a deep dish,pour the gravy,then arrange the koftas in the gravy.Garnish with chopped coriander and yogurt and serve immediately with hot parathas.

My Notes:You can bake your koftas instead of frying,though I must admit,frying it gives it a very good taste.

Potato being the versatile vegetable it is,you can even spice this potato mixture a bit and make bondas out of it.Enjoy!We had it for dinner today and we all liked it.Ananya even had some plain koftas with sauce!

Update:It has been a long time since I contributed to VKN's FAHC cook book.So I decided to send in this one for FAHC.