Vegetable Kofta Curry

I love koftas of any kind and when I came across Radhika's Space and saw the saw the tempting Vegetable Kofta Curry, I was instantly craving for some. So, yesterday evening I decided to make it. It is an incredibly healthy dish as it contains loads of vegetables . The aroma was miraculous and the gravy was really rich and creamy. It was a huge hit and everyone complimented me that it's exactly "Restaurant-Style". So, I would like to share her recipe with all my friends.

Ingredients for the koftas:-

• 2 cups mixed Vegetables – 2 cups (I used potatoes, carrot, cauliflower, peas and paneer)
• 1 onion  
• 1 inch piece of ginger 
• 1 green chilly  
• 1 tsp. red chilli pdr 
• 1 tsp all spice pdr
• 2 tsp. coriander pdr 
• 3 tbsp. coriander leaves(finely chopped)
• bread crumbs as per required  
• salt to taste  
• oil for deep frying 

Method:-

• Steam the vegetables and mash them well. 
• Grind together ginger, green chillies and onion to a fine paste.  
• Heat a skillet with 3 tsp oil and add the ground paste.
• Saute till it turns translucent.  
• In a big bowl, combine mashed vegetables, sauted paste, salt, red chilli pdr, coriander pdr, all spice pdr, coriander leaves and mix well.
• Make small lemon sized balls and roll over bread crumbs till they are well coated.
• Heat oil in a wok and deep fry these dumplings till golden brown and drain over a kitchen paper and keep aside.

  Ingredients for the gravy:-

• 2 onions
• 4 tomatoes
• 5 tbsp. oil 
• 1 inch piece of ginger  
• 3-4 pods of garlic
• 2 green chillies 
• 1 inch piece of cinnamon
• 2 cloves 
• 2 cardamom 
• 1 tsp. turmeric pdr
• 2 tsp red chilli pdr
• 2 tsp. coriander pdr 
• 1 tsp. all spice pdr
• 1 tsp. cumin seeds 
• 1 bay leaf
• salt to taste 

Method:-

• Grind together onion, ginger, garlic and green chilli to a fine paste.  Keep aside.
• Blanch and puree the tomatoes. Keep aside.
• In a pan dry roast cloves, cinnamon and cardamom till the aroma arises and grind it to a fine pdr..
• Heat oil in a wok and temper with cumin seeds and bay leaf. 
• Add the ground paste and saute till it becomes brown in color. 
• Afterall the oil would have absorbed, add red chilli pdr, coriander pdr, all spice pdr and cook for a minute stirring continuously.
• Add the tomato puree and salt and cook till it comes to a boil.
• Now cook over low flame covered with a lid till the oil floats on top. 
• If the gravy is too thick add a little water for the tomato puree to cook well. 
• Just before serving, add the kofta dumplings to the gravy or else it will soak up all the gravy and become soggy and mushy.
• Garnish with coriander leaves and powdered spices on top.
• Serve with zeera rice or naan.

Notes:-

• You may prepare the koftas in advance and keep it refrigerated for some time before deep frying. 
• You may add any vegetables of your choice while making the koftas.
• You may stir in some fresh cream along with tomato puree for added richness.

Happy Cooking!!

 Sending this entry to :- Tried And Tasted Event and Original Anouncement Page