Vegetable Kofta Curry

Hope you all had a great week end friends. I had a great one. I made this kofta curry for the guests who were supposed to be coming for dinner on Saturday night but unfortunately rain played havoc and spoiled the plans. Some plans for outings had to be dropped because of rain and we spent the week end holed up inside our home. There were frequent power cuts too but in general spent the week end cooking and enjoying some great food.

I love kofta curries in general and the only problem I had to face when I made this was in keeping the koftas out of reach of children as they loved it so much and it kept disappearing. This made a wonderful snack too to munch while it was pouring outside.

Vegetable Kofta Curry

Serves : 4 – 5

(Print this Recipe)

You’ll need:

For the gravy:

• Onion – 2
• Tomato – 4
• Ginger – 1 inch piece
• Garlic – 3-4 pods
• Green chillies – 2
• Cinnamon – 1 inch piece
• Cloves – 2
• Cardamom – 2
• Turmeric powder – 1 tsp
• Red chilli powder - 2 tsp
• Coriander powder – 2 tsp
• Garam masala powder – 1 tsp
• Cumin seeds – 1 tsp
• Bay leaf – 1
• Salt – to taste
• Oil – 5 tbsp

For the koftas:

• Mixed Vegetables – 2 cups (I used potatoes, carrot, cauliflower and peas)
• Onion – 1
• Ginger – 1 inch piece
• Green chillies – 1
• Red chilli powder – 1 tsp
• Garam masala powder – 1 tsp
• Coriander powder – 2 tsp
• Bread crumbs – 1 cup
• Coriander leaves – 3 tbsp
• Salt – to taste
• Oil – for deep frying

Method:

For the koftas:

Steam the vegetables and mash them well. Heat a skillet with 3 tsp oil. Add ginger, green chillies, onion and sauté till it turns translucent.

In a big bowl combine mashed vegetables, sautéed onions, salt, red chilli powder, coriander powder, garam masala powder, coriander leaves and mix well. Make small lemon sized balls and roll over bread crumbs till they are well coated and keep it aside.

Heat a kadai with oil and deep fry these balls till golden brown and drain over a kitchen paper and keep aside.

For the gravy:

Grind together onion, ginger, garlic and green chilli to a fine paste. Blanch and puree the tomatoes. In a pan dry roast cloves, cinnamon and cardamom till the aroma arises and powder finely in a mixie.

Heat a kadai with oil. Temper with cumin seeds and bay leaf. Add the ground paste and keep sautéing till it becomes brown in color. All the oil would have been absorbed by now. Now add red chilli powder, coriander powder, garam masala powder and cook for a minute.

Add the tomato puree and salt and cook till it comes to a boil and 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. Garnish with coriander leaves and powdered spices on top.

To serve:

Just before serving add the kofta balls to the gravy. Garnish with swirls of cream and serve with Rotis or Naans.

Notes:

• You can add any vegetables of your choice and some grated paneer while making the koftas.
• You can prepare the koftas in advance and keep it refrigerated for some time before deep frying.
• Always add the koftas just before serving else the koftas will soak up all the gravy and they will become a mighty big mush.

This is off to my events Lets’ Cook ~ Mughlai Cuisine, Winter Carnival, Pari’s “Only Curries” hosted by Kamalika and to Siri’s Healing Foods ~ Vegetarian Thanksgiving recipeshosted by Sridevi.

Labels: Deep Fried Delights, Mughlai Cuisine, Side Dishes - Chappatis / Rotis, Vegetable: Mixed