Sweet Potato & Oatmeal Kofta Curry (Non Fried)
The Non Fried Sweet Potato and Oatmeal Kofta Curry is a perfect blend of the goodness of sweet potatoes and the nutrition from the oats. The addition of oats into the kofta’s makes them nutritious and a great way to get them into your diet. The sweet potato kofta recipe is a non-fried healthy recipe; I used the technique of using a Kuzhi Paniyaram pan or even sometimes bake them in the oven when I make large quantities.
Did you know: Sweet Potato is loaded with Iron, fiber, and minerals. They are high in vitamins B6 and C. Peanuts are also a rich source of nutrients and minerals. They contain higher protein ratio when compared to any other tree nut varieties available.
Look at the other Kofa recipes that we have with us:
- 3 Sweet Potatoes , boiled and mashed (about 2 cups mashed)
- 1/2 cup Instant Oats (Oatmeal)
- 1/4 cup Gram flour (besan)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Garam masala powder
- 2 Green Chillies , optional
- 1 Stalk Coriander (Dhania) Leaves , chopped Ingredients for making the Kofta Curry
- 4 Tomatoes , pureed
- 2 tablespoons Honey
- 1 inch Ginger , grated
- 1/2 teaspoon Cardamom Powder (Elaichi)
- 1 teaspoon Garam masala powder
- Salt , to taste
- Red chilli powder , to taste
- 1/2 cup Fresh cream
- 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves) , for flavour and garnish
How to make Sweet Potato & Oatmeal Kofta Curry (Non Fried)
To begin making the koftas; first combine all the ingredients for the koftas in a bowl; knead well and divide them into lemon size balls.
If you plan to bake the kofta's; then place the kofta balls on a greased baking sheet. Brush the kofta balls with some oil and bake in a preheated oven (200 C) until the koftas turn golden brown in colour. Remove the kofta's from the oven once baked and keep them aside.
If you plan to use the kuzhi paniyaram pan; then place the kofta balls in the pan's cavities; drizzle the kofta's with a little oil and pan fry them until golden brown on both sides. You will have to flip the kofta balls so they fry on all sides evenly.
Heat oil in a heavy bottomed pan; add in the grated ginger and the honey, sauté until the honey begins to bubble. Stir in the tomato puree, turmeric powder, cardamom powder, garam masala powder, salt and chilli powder to taste. Bring the mixture to a boil and simmer for a couple of minutes till the tomatoes get cooked through.
Finally add in the cream and the kasuri methi and stir it into the kofta curry. Add in the baked koftas, cover the pan and simmer until the curry and flavours get absorbed into the koftas.
Adjust the consistency of the koftas by adding water if required. Do make sure to check the salt and spice levels and adjust according to your taste.
Serve the delicious Sweet Potato Kofta Curry with Oatmeal for a quick and healthy weeknight dinner or even for parties.
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