Veg Kofta Curry

- February 12, 2023

The Koftas are found from the Indian subcontinent through Central Asia, the Middle East, the Balkans, and northern Africa. Koftas are found in the traditional cuisines of Iran, Afghanistan, Albania, Bulgaria, Georgia, Armenia, Azerbaijan, Greece, India, Morocco Pakistan Romania and Turkey.

The first appearance of recipes for kofta are in the earliest Arab cookbooks.

In India, this kofta is a traditional dish of north Indian and there are various types of kofta like malai kofta, lauki kofta, veg kofta and so on.

Here I had made veg kofta curry. veg kofta curry has 3 steps

1. Making veg kofta ball

2. Making veg curry

3. Assembling them before serving.

Ingredients:

For Kofta Ball:

1. Carrot - 2 Medium size

2. Potato - 2 Medium size

3. Green peas- 1/3 cup

4. cauliflower -7 florets

5. Capsicum – 1/4cup

6. Cumin power-1/2 tsp

7. Garam masala-1/4 tsp

8. Red chill powder-1/4 tsp

9. Gram flour-1/3 cup

10. Salt to taste.

11. Oil for deep frying.

For curry:

1. Onion – 2 medium size

2. Tomato – 2 medium size

3. Garlic -10 cloves

4. Ginger – 2 inch

5. Cashew nut – 10

6. Turmeric powder -1/4 tsp

7. Coriander powder- 3/4 tsp

8. Garam masala-1/4 tsp

9. Red chill powder-1 tsp

10. Kashmiri chill powder-1/2 tsp

11. Kasthuri methi – 1/2 tsp

12. Oil – 3 tsp

13. Salt to taste.

To Make Veg kofta ball:

1. 1^stroughly cut all veggies mentioned in the kofta ball ingredients.

2. Then steam and cook the veggies till they are 60% cooked. And then allow it to cool down

3. Now add the veggies to the mixer jar and pulse them and make it into a cores paste.

4. Now add the veggies paste to the mixing bowl and to it add

I. Cumin power-1/2 tsp

II. Garam masala-1/4 tsp

III. Red chill powder-1/4 tsp

IV. Gram flour-1/3 cup

V. Salt to taste

And combine them well.

5. The consistency of the mixture should be such as to keep balls. If not add little extra gram flour and adjust the consistency.

6. Now from the mixture make medium size balls and keep them ready for frying.

7. Now in a kadai add oil for deep frying and heat it.

8. Once the oil is heated (not overheated) add the balls and fry until it turns golden brown on both sides.

9. Once it’s fried take them and keep them aside.

Now yummy veg kofta balls are ready.

To Make curry:

1. In a mixer jar add roughly chopped onion, tomato, garlic and ginger and grind it into a fine puree and keep them aside.

2. In a mixer jar add 10 cashew nuts and grind them into a fine paste and keep it aside.

3. Heat a kadai by adding 3 tsp of oil.

4. Once the oil is heated add the onion tomato puree made in step 1 and cook until the raw smell goes. If needed add little water and cook the puree.

5. Then add

I. Turmeric powder -1/4 tsp

II. Coriander powder- 3/4 tsp

III. Garam masala-1/4 tsp

IV. Red chill powder-1 tsp

V. Kashmiri chill powder-1/2 tsp

VI. Salt to taste.

Saute well and cook till the raw smell of the masala goes.

6. Then finally add cashew paste saute and cook for 2 minutes.

7. After 2 minutes turn off the stove and garnish the gravy with crushed kasthuri methi.

Now rich and creamy curry is ready.

To assemble veg kofta curry:

1. In a serving bowl before serving place the fried kofta ball and pour gravy on top of it and serve.

Now delicious veg kofta curry is ready. Serve it as side dish for chapathi, roti, nan or with jeera rice.

Note:

1. You can make the mixture for the kofta ball in advance and can be stored in the fridge.

2. Similarly, you can make the curry in advance. If you’re planning it for dinner you can make the curry by noon and keep it.

3. Only before serving ensure to place the kofta balls and pour the gravy on top of it.

4. In advance don’t drop the kofta ball in the curry. If so the balls will turn too soggy and will get break in the curry . which will change the taste and texture of the curry.

5. You can just eat the kofta balls after frying that too will taste good.