Veg Kofta Curry

Veg Kofta Curry is a punjabi dish. Kofta’s are  small vegetable balls that can be fried, baked or pan fried before adding it to the spicy gravy.

Ingredients for Veg Kofta Curry 

Ingredients for Koftas

• 2 boiled potatoes
• 1/2 cup mix vegetables, chopped steamed  (carrots, cabbage, beans)
• salt, to taste
• 1/2 teaspoon cumin powder
• 1/4 teaspoon red chili powder
• 1/4 teaspoon garam masala
• 1/4 teaspoon dry mango powder
• 2 tablespoons gram flour
• 1/4 cup bread crumbs
• oil for pan frying

Ingredients for Gravy

• 2 onions, 2 cloves, an inch piece of ginger - ground to paste
• 2 cups of pureed tomatoes
• 4-5 cashewnuts, made into a paste with a little water
• 1/2 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon kasoori methi
• salt, to taste
• cream for garnishing
• oil for cooking

Method for Vegetable Kofta Curry

• Combine the boiled mashed potatoes and mixed vegetables in a large bowl. Add the remaining kofta ingredients except the bread crumbs. Make 8 to 10 lemon-sized balls out of it.
• Roll each ball in over the breadcrumbs so they get coated evenly.
• Fry the koftas in oil till golden brown. 

To Make the Gravy

• Heat a tablespoon of oil in a heavy bottomed pan; add onion-ginger-garlic paste. Saute until the raw smell goes away. Add in the pureed tomatoes and the remaining ingredients for the gravy and simmer for 10 minutes until the tomatoes are cooked and the gravy is thickened. 
• Once the Kofta gravy has thickened, add in the pan fried Vegetable Kofta Balls and simmer for another couple of minutes.
• Transfer the Vegetable Kofta Curry into a serving bowl, garnish by drizzling with fresh cream and coriander leaves.
• Serve the delicious Vegetable Kofta Curry with parathas (or) rice of your choice.