Our local Indian restaurants don't often have this one. I fell in love with it on a work trip, and decided to make it for myself. It is a decent amount of steps, but really not difficult.
Source: The Curious Chickpea | Serves: 4 (without rice) - 6 (with rice)| Time: 1 hr
Changes: skipped the chili drizzle; replaced methi with a reduced amount of fenugreek spice; skipped rice
Ingredients
Kale Kofta
1 medium-large yukon gold potato, peeled and large dice (I used 5 small #potatoes)
1 large (~3/4 lbs) bunch #curly kale, washed and roughly chopped
1 tbsp oil
1/2 tsp cumin seed
1 tsp coriander seed
2 cloves garlic, minced
1 cup chickpea flour
2 tbsp tomato paste
1 tsp salt
Kadhi (yogurt curry sauce)
1/2 cup chickpea flour
2 cups plain unsweetened vegan yogurt (I used plain So Delicious Coconut Yogurt)
1/2 tsp turmeric
1 tsp fenugreek powder
1 tsp oil
1 clove garlic, minced
1 green chili, minced
2 cups water
2 tbsp lemon juice, or more to taste
1 tsp salt, more to taste
To Serve
Rice or maybe naan, if you'd like. I skipped.
Additional seasoning
Instructions
Preheat oven to 425 ºF.
Now cook the potato. In a small pot, cover the cut potato with water and bring to a boil. Once boiling, reduce to a simmer and cook for 8-10 minutes, or until soft when pierced with a fork. Drain the water and mash the potatoes. Set aside.
Meanwhile, heat a large skillet or heavy bottomed pot over medium heat. Add the tablespoon of oil and the cumin seed and coriander seed. Heat for one minute, or until fragrant and toasty. Be careful not to burn. Add the garlic and stir for about 30 seconds before adding the chopped kale. Cook the kale until it is wilted and bright green, around 3-5 minutes.
Transfer the kale to a food processor and process until the kale is finely chopped. Add the chickpea flour, tomato paste, and salt and process to combine. Transfer to a bowl and mix in the mashed potatoes.
Shape walnut sized (1 tbsp) kofta footballs with the mixture. Use damp hands to prevent sticking. This makes ~25 kofta balls.
Place the kofta on a lightly oiled parchment paper, and spray or brush with a little more oil. Bake in a 425 ºF oven for 12 minutes, then turn the kofta and bake an additional 8-10 minutes until nice and golden.
Meanwhile make the Kadhi sauce. Whisk the chickpea flour, yogurt, turmeric, and methi in a bowl.
In a heavy bottomed pot heat 1 tsp of oil over medium heat. Fry the chili and garlic (and fenugreek seeds if using*) for about 30 seconds to 1 minute until the garlic is lightly golden.
Whisk in the yogurt mixture, water, and salt and bring to a low boil. Turn heat to low and simmer partially covered, for 15 minutes, stirring occasionally. Thin with more water if necessary. You should have a thick gravy.
Add lemon juice, taste, and adjust seasonings if necessary.
Divvy the kofta into bowls. Ladle the kadhi on top. Add additional seasoning if you'd like. Enjoy!