The sauce is so delicious that you'll find yourself scooping the sauce from the plates once the koftas have been eaten. For these koftas, I prepared a fragrant cream sauce made with coconut milk, dried fenugreek leaves, tomato, lime juice and spices. Baked instead of fried, they hold their shape in the sauce in which they're served which, as always, is one of the pleasures in eating koftas. Although small, they are quite substantial and can easily serve as the main course of an Indian meal despite the inclusion of some not-so-traditional ingredients.
Given my fondness for 'little foods,' koftas are a favorite of mine, and I've made numerous versions over the years with many of these ingredients.įrench lentils, quinoa and paneer cheese make up the base of these little koftas, to which I've added cilantro, fennel seeds and garlic. Koftas are round dumplings of cooked seasoned foods served in sauce that are part of cuisines from the Middle East, India and central Asia, and although koftas were originally made from ground meat, vegetarian koftas made with lentils, paneer cheese, potatoes or other vegetables are popular in India.
