It's a Vegan World is being hosted this month by Erbe in cucina and is focused on India. For this event, I wanted to try something new, while at the same time, I wanted familiar flavors. I was also feeling pretty creative. So, I started with the Baked Soybean Koftas from Chef In You, took a lot of liberties with the recipe (most of them intentional!), and served it with a tomato-soy cream gravy that I’ve made before. These were great. I served them with rice and some samosas that I bought at the grocery store, but they’d be terrific with some chapati or other bread as D. from Chef In You recommends.
Potato-bean Kofta with Tomato-cream Gravy
For the kofta:
1 large or 2 small potatoes (about 12 ounces)
1 tablespoon oil
1 small onion, chopped
3 cloves garlic, minced
1 or 2 serrano peppers, minced
1 inch piece of ginger, minced
1 19-ounce can of cannellini beans, drained and rinsed
1 tablespoon (packed) cilantro leaves
juice of half a lemon (about 1 tablespoon)
1/4 teaspoon salt
1/2 cup whole wheat flour
1 cup or more of tvp
For the tomato-cream gravy:
1 teaspoon oil
1-2 serrano peppers, minced
1 teaspoon fenugreek seeds
1/2 teaspoon fennel seeds
1/2 teaspoon chili powder
1/2 teaspoon garam masala
8 ounces tomato sauce
8 ounces soy creamer
salt to taste
Cook potatoes however you like, leaving the skin on. (I microwaved them.) Cut into chunks and set aside.
Heat oil in a medium pan and sauté onion until translucent, about 3 minutes. Add garlic, serrano peppers and ginger and sauté another 2 minutes.
Place potatoes, onions, beans, cilantro, lemon and salt in food processor and combine. Move to a bowl, stir in flour, and set aside in the refrigerator to firm up.
Heat oven to 400. Put tvp in a shallow dish. Divide kofta mixture into 12 portions and roll each in tvp. Place in an oiled baking pan and bake for 15 minutes.
Heat oil for tomato sauce in a small saucepan. Sauté minced peppers, fenugreek and fennel seeds for 2 minutes. Add chili powder and garam masala and sauté for another 1 minute. Add tomato sauce and soy creamer and heat through. Add salt to taste.
To serve, place two kofta in each bowl and cover with the tomato sauce.