Veg Kofta Curry

Name: Veg Kofta Curry
Total time: 7200 s
Yield: 3 people
Cuisine: Indian
Ingredients: 4 potatoes boiled, peeled and mashed; 2 cups vegetable - green peas, cauliflower, cabbage, carrot, capsicum; salt to taste, 3 tbsp gram flour for binding; 1 tbsp red chilli powder; 1/2 tsp turmeric powder; 1 tsp cumin powder, coriander powder, garam masala powder, black pepper powder; handful finely chopped coriander leaves and mint leaves; 2 big chopped onions; 2 medium sized chopped tomatoes; 8 garlic cloves,; 1 inch ginger,; 5 green chilly; 1 tsp cumin seeds; 1 big cardamom; 3 cloves; 1 cinnamon; 4 black pepper corns; 1/ 2 cup cashewnuts; 1 tbsp red chilly powder; 1/ 2 turmeric powder; 1/ 2 garam masala powder; 1 bay leaf; salt to taste

Ameya Bhat @ameyabhat

Very rich , creamy and tasty

Ameya Bhat @ameyabhat

Very rich , creamy and tasty

Saved

Ingredients

2 hours

3 people

For making vegetable koftas
4potatoes boiled, peeled and mashed
2 cupsvegetable - green peas, cauliflower, cabbage, carrot, capsicum
salt to taste, 3 tbsp gram flour for binding
1 tbspred chilli powder
1/2 tspturmeric powder
1 tspcumin powder, coriander powder, garam masala powder, black pepper powder
handfulfinely chopped coriander leaves and mint leaves
For making curry (gravy)
2big chopped onions
2medium sized chopped tomatoes
8garlic cloves,
1 inch ginger,
5 green chilly
1 tspcumin seeds
1big cardamom
3cloves
1cinnamon
4black pepper corns
1/ 2 cup cashewnuts
1 tbspred chilly powder
1/ 2 turmeric powder
1/ 2 garam masala powder
1bay leaf
salt to taste

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Steps

2 hours

1

In a bowl add all ingredients for making vegetable koftas as mentioned under section.
2

Mix all ingredients all very well and form a dough without adding water.
3

Make lemon size balls and keep aside.
4

Heat oil in a frying pan and gently drop down the koftas one by one into hot oil and deep fry till golden brown. Remove and keep aside.
5

In a pan, heat oil and add cumin seeds, cardamom, cloves, cinnamon, black pepper corns, chopped onions, chopped tomatoes, green chilly, ginger, garlic, cashewnuts. Mix all very well and sauté for 10 minutes. Remove and cool down completely
6

Grind the above mixture into smooth paste by adding little water. Keep aside
7

In a pan heat oil and add bay leaf, masala paste, red chiili powder, turmeric powder, garam masala powder. Fry till oil releases. Add water if required. Cook for 10 minutes
8

Add dried fenugreek leaves and garnish with finely chopped coriander leaves
9

Serve hot with any Indian bread of your choice or side dish with hot rice.