Foodie Friday #8: Vegetable Kofta with Spicy Tomato Sauce

This spicy dish was a favourite of mine at Indian Restaurants, but whenever I searched for a recipe online, none were to be found. Then one day, a fellow mom shared an Indian Cooking Recipe Book with me, and there it was! After searching for over two years, I finally had it, and it has become a staple in our dinner rotation. In fact, we will be feasting on this tonight! My kids love the Kofta all on it's own, as the sauce is quite spicy, but you can use any amount or combination of veggies to be sure your kids are getting all the nutrients they need, all in one little veggie ball!

Sauce:
1 large can of tomato sauce
2 tbsp olive oil
1 tsp cumin seeds
1/2 tsp mustard seeds
2 tsp salt
1 tsp cayenne pepper
1/2 tsp tumeric
1 whole green chilli (optional)

Kofta:
3 medium potatoes
1 cup of mixed vegetable (I use 1 carrot, 1 crown of brocolli, 1 small onion, 1/2 cup peas)
1/2-1 cup bread crumbs
1 egg (optional)
1 green chilli (optional)
2" pc of ginger
1 tsp salt
2 tsp garam masala
1 tsp cayenne
1 tsp tumeric
Vegetable oil for frying

Directions:
For Sauce: Heat oil on medium and add seeds. Once seeds start to pop, add all spices, give a quick stir, then add tomato sauce. Deseed chilli and add to sauce. Bring to a boil, add 1/2 cup of water, reduce heat and simmer for 20 minutes.

For Kofta: Peel and cook potatoes and vegetable till cooked but still slightly firm. Transfer cooked veg to a food processor and add chilli and ginger. Pulse until ingredients create a mash. Add all spices and the egg and pulse again. Gradually add bread crumbs until Kofta holds shape when formed. Roll mash into 1" balls and chill in a fridge for 1 hour. Fill a deep frying pan with 1-2" of oil. Heat oil, then place Kofta in oil and cook, turning once, until golden brown. Place cooked balls on paper towels to soak excess oil. Place desired amount of balls on a plate (I recommend about 6 for an adult), and top with sauce. Serve with warmed naan bread.