Kofta Balls in Tomato Sauce

Kofta Balls in Tomato Sauce

serves 4

Sauce Ingredients
3 tomatoes, blended (preferably Italian, plum type)
1/4 cup Santa Fe Olive Oil & Balsamic Company’s olive oil
2 tablespoons butter
1/2 teaspoon hing (asafoetida)
1 medium carrot, cut in 8 pieces
2 teaspoons sweet basil
2 teaspoons salt
1 teaspoon turbinado sugar
1/4 teaspoon black pepper
2 bay leaves
1 pound spaghetti

Sauce Preparation

Heat oil and butter over medium heat. Add hing and fry for 30 seconds. Add carrot pieces and fry for 1 minute. Stir in the blended tomatoes and te remaining seasoning. Raise the heat and bring to a boil, then reduce the heat and simmer for 1 hour. Remove carrot pieces and bay leaves.

Kofta Ingredients
2 cups grated cauliflower
2 cups grated cabbage
1 1/2 cups garbanzo bean flour
1 1/2 teaspoons salt
1/2 teaspoon hing (asafoetida)
1 teaspoon garam masala
1 teaspoon ground cumin
1/2 teaspoon coriander powder
1/2 teaspoon turmeric
pinch of cayenne
ghee or oil for deep frying

Kofta Preparation

Heat ghee or oil in a wok or 2 quart saucepan. Combine all of the ingredients in a small bowl. Roll in 24 balls, 1 inch in diameter. Place as many balls in the ghee or oil as possible, leaving enough room for them to float comfortably. Fry over medium heat for 10 minutes, until the kofta is a rich golden brown. Drain in colander. Place the kofta in the tomato sauce 5 minutes before serving. If after sitting the kofta soaks up most of the sauce, add a little water to produce more liguid.
Cook spaghetti as directed on box. Serve kofta and sauce over spaghetti.

This recipe originates from The Higher Taste cookbook.


Older Post Newer Post