Vegetable Kofta Curry

Ingredients


For the Koftas

  • Bread – 2 slices
  • Cauliflower – 75 gms
  • Carrots – 75 gms
  • Green peas- 50 gms
  • Potatoes – 75 gms cups mashed
  • Green chilly- 1, finely chopped
  • Onion – 1, chopped
  • Ginger – 1 teaspoon minced fresh
  • Paneer/cottage cheese- 50 gms, grated.
  • Salt to taste
  • Vegetable oil –  for deep-fat frying
    For the Gravy
  • Butter – 2 tablespoons
  • Onions – 100 gms
  • Tomato – 50 gms
  • Ginger – 3 cloves
  • Garlic – 10 gmns
  • Ground coriander – 1 teaspoons
  • Ground turmeric –  1/2 teaspoon
  • Garam masala – 1 teaspoon
  • Chilly powder – 1 Tsp
  • Salt – to taste
  • Cream (optional) – 1/4 cup
  • Cashews – 50 gms

Directions

  1. Boil the cauliflower, carrots and green peas. Drain, and allow to cool to room temperature. When cool, coarsely grind them together in food processor.
  2. Peel and boil the potatoes and let it cool down.
  3. Moisten the slices of bread with a little water (or cream) and squeeze out the excess. Stir together the vegetables, bread, mashed potatoes,  onion, ginger, grated cheese and salt. Form into 8 balls and set aside.
  4. Fry the koftas in the hot oil until golden brown. Drain on paper towels, and allow to cool to room temperature.
  5. Make the gravy by melting the butter in a large saucepan over medium-high heat. Stir in the cashew nuts onions, ginger, garlic. Add tomatoes and continue to cook for about 2 minutes.
  6. Add ground coriander, turmeric, and garam masala and cook well and remove from the heat and let it cool dow.
  7. In a food processor blend the mixture to a fine smooth paste.
  8. Return this to sauce and heat it up, add cream and cook on slow fire.
  9. To serve, add the koftas to gravy and bring to boil and then on a slow fire for about 2 minutes.
  10. Serve garnished with cream and chopped coriander.

Bone Appetite & Happy Cooking!

 

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