Veg Kofta Recipe | Mix Vegetable Kofta Curry

Preparing the kofta dumplings

Add chopped potatoes, carrots, beans, capsicum, cauliflowers florets and green peas in a blender or food processor and grind them. You can also boil all the vegetables and mash them.
Add grated paneer along with finely chopped green chillies and coriander leaves.
Then add besan (chickpea flour) to the vegetables. This helps the vegetables to bind together. You can also use bread crumbs along with some corn flour instead of Besan for the binding.
1/2 Cup Besan (Gram Flour)
Add red chilli powder, coriander powder (dhania powder), garam masala, amchur (dry mango powder), cumin powder (jeera powder) and black pepper powder (kali mirch) and salt to taste.
1.5 Teaspoon Coriander Powder (Dhaniya Powder), 1/2 Teaspoon Garam Masala, 1/2 Teaspoon Cumin Powder (Jeera Powder), 1 Teaspoon Red Chilli Powder, 1/2 Teaspoon Amchur (Dry Mango Powder), 1/4 Teaspoon Black Peppercorn (Sabut Kali Mirch)
Mix all the ingredients well. You can add a little more besan if the mixture seems too watery.
Divide the mixture into parts and make round lemon sized balls from it.
Heat oil for frying in a kadai or wok. The oil should not be too hot. Gently place the kofta ball in the oil and let it cook from one side. Do not turn it around till it is slightly cooked, otherwise it might break.
Then slowly turn the Kofta around and cook it from all sides. Make sure to regulate the temperature of the oil. If it's too hot the kofta balls will start to brown really fast, however the vegetables will not get properly cooked from the inside.
Fry all the Koftas this way in small batches. Do not add too many Koftas at once, otherwise the oil will get cold. Remove the Koftas from the oil and place them on an absorbent paper to absorb the excess oil.

Preparing the gravy

To prepare the gravy, add onions, green chillies, ginger and garlic to a food processor and make a fine paste.
Also, soak cashews in warm water for around 20 minutes. Then grind them into a smooth paste along with some water.
8-10 Cashew Nuts (Kaju)
Heat oil in a pan and add cumin seeds, tej patta (bay leaf), hari elaichi (green cardamom), dalchini (cinnamon stick), javitri (mace) and laung (cloves). Fry till the whole spices start to crackle.
1 Teaspoon Cumin Seeds (Jeera), 1 Bay Leaf (Tej Patta), 2-3 Green Cardamom (Hari Elaichi), 1 Inch Dalchini (Cinnamon Stick), 1 Javitri (Mace Strand), 2-3 Laung (Cloves)
Add the paste prepared from onions, green chillies, ginger and garlic to the pan. Fry till it starts to brown.
Also make a puree of 2 tomatoes and add it to the pan and cook for 2 minutes.
Add salt, red chilli powder, turmeric powder (haldi), coriander powder (dhania powder), cumin powder (jeera powder) and garam masala and mix well.
1 Teaspoon Red Chilli Powder, 1/2 Teaspoon Turmeric Powder (Haldi), 1/2 Teaspoon Cumin Powder (Jeera Powder), 1 Teaspoon Coriander Powder (Dhaniya Powder), 1/2 Teaspoon Garam Masala
Add the paste made from cashew nuts to the gravy. Roast the mixture till it starts to leave oil on the sides.
Add some curd to the gravy. The curd should not be too sour. You can also use milk or cream instead of the curd.
2 Tablespoons Plain Curd (Yogurt)
Add water to the pan to adjust the consistency. If you will eat the curry with roti, or any other Indian bread, then the consistency should be slightly thicker. It should be thinner, if it will be eaten with Rice.
Mix well and simmer the gravy for a few minutes till it is cooked.
Add the kofta balls to gravy just before serving and cook for 2 minutes. Serve hot with any Indian bread or rice.