Air-fried Veg Kofta in coconut cream sauce

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Air-fried vegetable Kofta in a creamy coconut milk and tomato gravy.

Ingredients 

(serves 4-6)

Prep time: 10 mins
Cook time: 25 mins

For Kofta:

  • 2 medium potatoes cut into cubes (leave skin on for more fiber)
  • 1 cup carrot cut into cubes (you could add other vegs such as peas, beetroot, cabbage etc.)
  • 1/2 onion chopped
  • 1-2 green chili peppers (finely chopped)
  • 1 tsp grated or minced ginger
  • 2 tbsp chopped cilantro
  • 2 tbsp Cornstarch (for mixing)
  • 2 slices of bread (soak in a little water and squeeze out extra water)
  • 1 tsp Chili powder
  • 1/2 tsp Turmeric powder
  • Salt to taste
  • 2 tbsp Cornstarch to coat Kofta
  • Oil or cooking spray

Method:

  • Boil or pressure cook potatoes, carrot (and any other vegs) with a little salt.
  • Drain (reserve any excess liquid and add to gravy).
  • Mash well with a potato masher and then add all the remaining ingredients. Mix well and allow to cool for a few minutes.
  • Divide into 12 equal portions. Make into smooth balls or oblong shapes
  • Coat with a little cornstarch
  • Pre-heat AF to 400F for 3-4 minutes
  • Spray/brush a little oil on the inside of the AF basket
  • Place koftas, spray/brush a litlle oil on each kofta
  • Cook at 400F for 5-7 minutes
  • Gently turn koftas over, spray/brush a little oil on them and cook for another 8-9 minutes @400F until the koftas are browned.
  • Remove koftas and set aside.
  • Once the gravy is ready, place the koftas in the sauce (see below) and simmer for a few minutes.
  • Serve hot, garnished with cilantro.
For gravy:
  • Cut one onion and one tomato into large pieces. 
  • Place onion and tomato in a pan and add just enough water to cover. 
  • Then add the following:
    • a small piece of cinnamon stick
    • 2-3 cardamom pods
    • a small piece of ginger
    • 1-2 cloves of garlic
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon garam masala
    • 1 tbsp Kasoori methi
    • 8-10 raw cashews (optional) or 1/2 cup of cooked rice
    • 1 tsp sugar
    • 2 tbsp tomato paste
    • 1 green chili pepper
    • Salt to taste
  • Bring to a boil, then lower heat, cover and simmer till onion and other ingredients are tender
  • Allow to cool, and make a puree in a blender. Add any leftover water from the boiled potatoes to adjust consistency 
  • Transfer puree to a pan, add 3-4 tbsp of coconut cream or cream. A little butter or ghee will enhance the flavor. Mix well.
  • Add air-fried koftas and simmer for a few minutes. 
  • Serve hot, garnished with cilantro. 




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