Vegetable Koftas

Ingredients 

Koftas

1 aubergine, diced
2 carrots, diced
1 red pepper, diced
5 mushrooms,diced
50g cashews, finely chopped
20g dried cranberries, finely chopped
1 teaspoon cumin
1 teaspoon coriander
1/4 teaspoon chilli powder
100g philadelphia or grated paneer / queso blanco cheese
2 tablespoons gram flour
Sauce
1 onion
1 tomato pot (c.400ml tomato and onion sauce)
1 inch piece of ginger, crushed
2 garlic cloves, crushed
3 tablespoons cashews
1/2 teaspoon coriander
1/2 teaspoon garam masala
1/4 teaspoon turmeric
1/4 teaspoon fenugreek

45ml greek yogurt or philadelphia cheese

Method
1. Roast aubergine, carrots, pepper and mushrooms with a little oil
2. Blend cashews, cranberries and spices into a coarse blend
3. Add this mix to the roasted vegetables and fry briefly, before mixing with philadelphia / cheese and gram flour
4. Allow to cool - form into small balls (c.8), coat in gram flour, and bake in a hot oven 200C in a little oil, until golden brown
5. Blend all sauce ingredients (except yoghurt) into a smooth paste, and then cook for 5 minutes or so - add yoghurt then sufficient water to form a thick sauce, and season to taste.
6. Add koftas and cook for a further 2-3 minutes before serving.

Status

Made once - very tasty - few adjustments made to recipe, should improve it more next time!