2green chiles (such as jalapeño or serrano)stems removed
114-oz canblack beansrinsed and drained
4scallionstrimmed and chopped
1bunchfresh cilantrochopped, 1 Tbls reserved for garnish
1bunchfresh mintchopped, 1 Tbls reserved for garnish
1/2cbread crumbs
1egg
1tspgaram masalaplus more for garnish
1/2tspred chile powder
1tspsea saltplus more as needed
2Tblsneutral oilsuch as canola or grapeseed
To Make the Curry (optional)
2Tblsneutral oilsuch as canola or grapeseed
1mediumwhite onionfinely chopped
8-10ripe Roma tomatoes (about 3 pounds) or 1 (28-ounce) can crushed tomatoesI used canned crushed tomatoes
1tspground coriander
1tspground cumin
Black pepperto taste
Serve with (optional)
steamed white rice
pita or naan bread
tzatziki
hummus
lemon wedges
feta cheese
Instructions
For the Kofta
Put the garlic, ginger and green chiles in a food processor, and pulse until you have a coarse paste. Put half the paste into a large bowl. Set the rest aside.
Add the beans, spring onions, fresh herbs, bread crumbs, egg, garam masala, chile powder and salt to the large bowl with the paste. Mix well with a fork, mashing up the beans as you go into small pieces.
Heat the oven to 400 degrees and line a sheet pan with parchment paper. Shape the mixture into 1-inch balls (I made 1.5-inch footballs) and arrange on the pan. Drizzle with 2 tablespoons oil, and bake until lightly browned, about 25 minutes. Set aside.
For the Curry (optional)
Meanwhile, heat the remaining oil in a large skillet over medium. Sauté the onion until soft and translucent, about 5 minutes. Add the remaining garlic, ginger and chile paste, and sauté until light golden brown, about 10 minutes. If using fresh tomatoes, purée them until smooth in the food processor. Stir the tomato purée or crushed tomatoes, coriander and cumin into the skillet, and simmer for about 20 minutes, stirring occasionally.
Add the baked kofta to the skillet, and turn the heat to low. If necessary, add enough water for the liquid to come about two-thirds of the way up the sides of the meatballs, then simmer another 15 minutes, stirring occasionally, until the kofta are warmed through and the sauce has thickened. Season with salt and pepper, and garnish with a light dust of garam masala and some extra herbs.