Veg Kofta Curry Recipe

Ingredients

• For Koftas:
• Mixed Vegetables (finely grated/mashed: potatoes, carrots, peas, beans) - 2 cups
• Paneer (grated) - 1/4 cup
• Besan (Gram Flour) - 2-3 tbsp
• Ginger-Green Chili Paste - 1 tsp
• Coriander Leaves - 2 tbsp, chopped
• Turmeric Powder - 1/4 tsp
• Red Chili Powder - 1/2 tsp
• Salt - to taste
• Oil - for deep frying
• For Gravy:
• Onion - 2 medium, pureed
• Tomato - 3 medium, pureed
• Ginger-Garlic Paste - 1.5 tbsp
• Cashews - 10-12, soaked in warm water
• Green Cardamom - 2
• Cinnamon Stick - 1 inch piece
• Bay Leaf - 1
• Cumin Seeds - 1 tsp
• Turmeric Powder - 1/2 tsp
• Red Chili Powder - 1.5 tsp
• Coriander Powder - 2 tsp
• Garam Masala - 1 tsp
• Kasuri Methi - 1 tsp, crushed
• Fresh Cream (or cashew paste) - 1/4 cup
• Oil/Ghee - 3 tbsp
• Salt - to taste
• Water - as needed
• Fresh Coriander Leaves - for garnish

Instructions

1. 1

   Step 1: Prepare Kofta Mixture. Cook or steam mixed vegetables until tender. Mash them well. In a large bowl, combine mashed vegetables, grated paneer, besan, ginger-green chili paste, chopped coriander, turmeric powder, red chili powder, and salt. Mix well to form a firm dough-like mixture. If the mixture is too wet, add a little more besan.

2. 2

   Step 2: Shape and Fry Koftas. Divide the mixture into equal portions and gently roll them into small, smooth balls. Heat oil for deep frying in a kadai or deep pan. Once the oil is hot, carefully drop the koftas, a few at a time, into the hot oil. Fry on medium heat until golden brown and cooked through. Remove with a slotted spoon and drain excess oil on paper towels. Set aside.

3. 3

   Step 3: Prepare Cashew Paste. Blend the soaked cashews with a little water to form a smooth paste. Set aside.

4. 4

   Step 4: Make the Gravy Base. In a separate pan, heat oil/ghee. Add cumin seeds, green cardamom, cinnamon stick, and bay leaf. Let them splutter and release their aroma. Add onion puree and sauté until golden brown, stirring often. Add ginger-garlic paste and sauté for another 2 minutes.

5. 5

   Step 5: Add Spices and Tomatoes. Add tomato puree and cook until the oil separates. Stir in turmeric powder, red chili powder, coriander powder, and salt. Cook for 3-4 minutes until the raw smell of spices is gone.

6. 6

   Step 6: Finish the Gravy. Add the cashew paste and mix well. Cook for 2-3 minutes. Add about 1 to 1.5 cups of hot water, stirring constantly to avoid lumps. Bring to a boil, then reduce heat and simmer for 10-15 minutes until the gravy thickens to your desired consistency. Stir in garam masala and crushed Kasuri Methi.

7. 7

   Step 7: Assemble and Serve. Just before serving, gently add the fried koftas to the simmering gravy. Do not add them too early, as they might break or become soggy. Stir in fresh cream (if using) and garnish with fresh coriander leaves. Serve hot with naan, roti, or jeera rice.