About the Recipe
This popular Kofta recipe creates delicious dumplings, perfect for soaking up all the velvety sauce. Deep fried/Air Fried balls (koftas) made with potato and paneer/any meat are dunked in a creamy spiced velvety smooth curry.
Ingredients
For Prepration of Vegetable Kofta: (Makes 30-35 small Kofta's) :
1 large potato boiled mashed/grated or 2 small
¾ cup caulifower florets
½ cup diced carrots
½ cup green peas
½ cup corn
2 green chillies finely chopped, adjust to taste
handful of coriander leaves finely chopped
1-2 slice of bread
2 tablespoon of cornflour or as needed
Oil for frying
½ tablespoon SPICEBAY® coriander powder
1 teaspoon SPICEBAY® Red chilli powder
1 teaspoon SPICEBAY® cumin powder
1 teaspoon dry mango amchur powder
1 teaspoon chaat masala
1 teaspoon SPICEBAY® Nargisi Kofta masala or as per taste
salt and pepper as per taste
For curry:
2 tablespoon oil
1 inch piece ginger grated/minced
4 -5 cloves garlic finely chopped/minced
2 small onion finely chopped
2 tomatoes pureed
¼ to ½ cup cream
1 teaspoon SPICEBAY® cumin seeds
¼ teaspoon SPICEBAY® turmeric powder
1 tablespoon SPICEBAY® coriander powder
1 teaspoon SPICEBAY® Red chilli powder
1 teaspoon SPICEBAY® cumin powder
½ teaspoon dry mango/amchur powder
1 teaspoon SPICEBAY® Nargisi Kofta masala
1 tablespoon dry fenugreek leaves kasoori methi
salt to taste
Preparation
Preparation to Make the Kofta's:
Step 1
In a food processor add the cauliflower, carrots, corn, peas and pulse to get a grated like consistency. Remove this mixture into a bowl.
Step 2
To this add the mashed/grated boiled potato, green chilli,coriander leaves and all the dry spices, salt pepper. Give it a quick stir.
Step 3
Sprinkle some water (not too much just a little to wet the bread) on the bread and crush it, add this to the mixture along with cornflour.
Step 4
Add a tablespoon of cornflour at a time and add as much required to bind the mixture. Mix everything well.
Step 5
Now make small balls of this mixture and keep aside.
Step 6
Add the kofta's in small batches. Once golden brown flip and let the other side cook and get the golden brown color.
To make the Curry:
Step 1
In a vessel heat oil and once hot add cumin seeds.
Step 2
Add the ginger garlic and onions. Saute till the onions are golden brown.
Step 3
Then add the pureed tomatoes salt and turmeric. Mix well and cover and cook on medium flame until the mixture thickens.
Step 4
Once the tomato mixture thicken add the dry spice powders - coriander, cumin, red chilli, dry mango and SPICEBAY® Nargisi Kofta masala.
Step 5
Mix well and cook till the mixture starts leaving some oil from the sides (approximately 2 mins). Then add a cup of water, mix and cook for about 5 minutes.
Step 6
Crush the fenugreek leaves between your palms and then add to the curry.
Step 7
Simmer for 5 mins. Then lower the gas and add cream slowly and keep mixing.
Step 8
Bring to a boil. That's it our Curry is ready. When ready to serve add the warm kofta's to the gravy and give it a quick mix.