Veg Kofta: A Creamy Vegetable Curry Recipe

wellhealthorganic.com Veg Kofta: Indulge in the luxurious delight of restaurant-style vegetable kofta curry with this meticulously crafted recipe. Bursting with flavors, this dish combines a medley of vegetables such as carrots, cauliflower, capsicum, peas, and potatoes. What makes it unique is the use of raw minced vegetables, adding a fresh and vibrant twist to the traditional recipe.

Veg Kofta

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Cuisine: North Indian
• Course: Main Course
• Diet: Vegetarian
• Difficulty Level: Moderate

Ingredients:

For Cashew Paste:

1. 12 cashews
2. 3 tablespoons water (for grinding cashews)

For Onion Paste:

1. 180 grams onions (or 2 large onions, roughly chopped)
2. 1 green chili
3. 5 grams garlic (or 3 to 4 medium-sized garlic cloves, roughly chopped)
4. 5 grams ginger (or 1 inch ginger, roughly chopped)

For Tomato Puree:

1. 125 grams tomatoes (or 1 large tomato, tightly packed chopped)

For Making Vegetable Kofta:

1. 70 grams carrot (or 1 small to medium carrot)
2. 85 grams capsicum (or 1 medium-sized capsicum)
3. 75 grams potato (or 1 small to medium potato)
4. 115 grams cauliflower 
5. 1/3 cup green peas
6. 1/4 cup grated processed cheese (optional)
7. 1/4 teaspoon Kashmiri red chili powder
8. 1/4 teaspoon Coriander Powder
9. 1/4 teaspoon Garam Masala
10. 1/4 teaspoon black pepper powder
11. 1/2 cup besan (or as required)
12. Salt (as required)
13. Oil (for deep frying, as required)

Ingredients for Vegetable Kofta Curry:

1. 3 tablespoons oil or ghee
2. 1 tej patta (Indian bay leaf)
3. 1 inch cinnamon (dalchini)
4. 2 green cardamoms
5. 1 black cardamom
6. 2 single strands of mace (javitri)
7. 1/4 teaspoon turmeric powder
8. 1/2 teaspoon Kashmiri red chili powder (or 1/4 teaspoon regular red chili powder)
9. 3 tablespoons Curd (yogurt)
10. 1.5 cups water (or as required)
11. 1/4 teaspoon Garam Masala
12. 1/4 teaspoon crushed kasuri methi (dry fenugreek leaves)
13. 2 tablespoons low-fat cream (25% to 35% fat)
14. 1 tablespoon chopped coriander leaves
15. Salt (as required)

Garnish:

1. Some chopped coriander leaves
2. 1 tablespoon low-fat cream
3. 1 to 2 tablespoons Paneer 

Also Read: Unniyappam

Instructions:

Making Mixed Vegetable Kofta Mixture:

1. Grate or mince the veggies in a food processor or with a grater.
2. Make a coarse mince of the veggies. If using raw green peas, mince them along with other veggies. If using veggies with high water content, add some salt to the grated veggies, let them sit for 15-20 minutes, and then squeeze out the excess water.
3. Take the veggie mixture in a bowl and add grated cheese or paneer, Kashmiri red chili powder, coriander powder, garam masala powder, black pepper powder, besan, and salt. Mix well.
4. Shape the mixture into small to medium-sized balls. If the mixture is too watery, add more besan.
5. Heat oil for deep frying. Fry the veggie kofta balls until golden and crisp. Remove and drain excess oil on paper towels. Keep aside.

Preparing Cashew Paste:

1. Grind cashews with water to a smooth paste. Keep aside.

Preparing Onion Paste:

1. Grind onions, green chili, garlic, and ginger to a semi-fine or smooth paste. Keep aside.

Preparing Tomato Puree:

1. Grind tomatoes to a semi-fine or smooth puree. Keep aside.

Making Veg Kofta Curry:

1. Heat oil or ghee in a pan. Add whole spices and sauté until fragrant.
2. Add onion paste and sauté until golden.
3. Add tomato puree and cashew paste. Sauté for 2-3 minutes.
4. Add turmeric powder, chili powder, and fresh curd. Sauté until oil separates.
5. Add water, salt, and simmer for 6-7 minutes.
6. Add garam masala, kasuri methi, and low-fat cream. Mix well.
7. Garnish with chopped coriander leaves.

Also Read: Broccoli Soup Recipe

Serving Vegetable Kofta Curry:

• Place the fried vegetable kofta atop the curry.
• Garnish with chopped coriander leaves, grated cheese, and cream.
• Serve with roti, naan, or jeera rice.