Vegetable Kofta Curry
Check out the rich and creamy North Indian dish vegetable kofta curry, that pair perfectly with any Indian flatbreads and flavoured rice. Vegetable dumplings simmered in a smooth, mildly spiced gravy.
Servings: 4 people
Calories: 339kcal
Equipment
- 1 Blender/Grinder
- 1 Steel Pot/Saucepan
- 1 Spoon
- 1 Paniyaram/Aebleskiver Pan
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
For Koftas
- 230 g (or) 1.5 cups potatoes boil, peel and grate
- 90 g (or) ¼ cup carrot wash, peel, trim edges and grate
- 55 g (or) ½ cup cabbage wash and grate
- ½ teaspoon boiled green peas
- ½ teaspoon turmeric
- 1 teaspoon chilli powder
- 1 teaspoon garam masala finely chopped
- salt as required
- 35 gms (or) ¼ cup breadcrumbs
- 80 gms (or) 3 tablespoons plain flour/all purpose flour
- 1 - 1.5 teaspoon oil
Onion Tomato Masala
- 2 tablespoons oil
- 125 gms (or) 1 large onion peel and thinly slice
- 9-10 cashews
- 190 gms (or) 2 medium tomato wash and dice into cubes
Spiced yogurt mixture
- 100 gms (or) ¼ cup yogurt
- ½ teaspoon turmeric
- 1 teaspoon chilli powder
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
For gravy
- 1 tablespoon oil
- 1 bay leaf
- ½ inch cassia
- 4 cloves
- 2 green cardamom
- 1 teaspoon cumin
- 1 teaspoon ginger garlic paste
- ⅓ cup water adjust to get right consistency
- salt as required
- ½ teaspoon garam masala
- ½ teaspoon kasuri methi
- handful coriander leaves wash and chop finely
Instructions
- In a bowl, add boiled and grated 230 g (or) 1.5 cups potatoes, grated 90 g (or) ¼ cup carrot, 55 g (or) ½ cup cabbage, 1/2 teaspoon boiled green peas, ½ teaspoon turmeric, 1 teaspoon chilli powder, 1 teaspoon garam masala and salt. Mix well.230 g (or) 1.5 cups potatoes, 90 g (or) ¼ cup carrot, 55 g (or) ½ cup cabbage, 1/2 teaspoon boiled green peas, ½ teaspoon turmeric, 1 teaspoon chilli powder, 1 teaspoon garam masala, salt
- Now add 35 gms (or) ¼ cup breadcrumbs, 80 gms (or) 3 tablespoons plain flour/all purpose flour and mix until everything is well combined.35 gms (or) ¼ cup breadcrumbs, 80 gms (or) 3 tablespoons plain flour/all purpose flour
- Grease your hands, take a lemon-sized portion of the mixture and roll into balls.
- Heat paniyaram/ Aebleskiver pan over medium heat and lightly spray ½ teaspoon Oil into every cavity.½ teaspoon Oil
- Place koftas in cavities, spray ½ teaspoon Oil on top of each and cook for 5-8 minutes or until they begin to brown.½ teaspoon Oil
- Flip them over and continue cooking for another 5-6 minutes or until they are evenly browned and cooked through. Remove, place on plate/bowl and set it aside.
- In a bowl, combine 100 gms (or) ¼ cup yogurt, 1 teaspoon chilli powder, ½ teaspoon turmeric, ½ teaspoon coriander powder and ½ teaspoon cumin powder.100 gms (or) ¼ cup yogurt, ½ teaspoon turmeric, 1 teaspoon chilli powder, ½ teaspoon coriander powder, ½ teaspoon cumin powder
- Stir until you get a smooth mixture without any lumps.
- Heat 2 tablespoons oil in a pot/saucepan over medium heat. Add 125 gms (or) 1 large onion and saute for 8-10 minutes or until it begins to brown and caramelise.2 tablespoons oil, 125 gms (or) 1 large onion
- Stir in 9-10 cashews halfway through cooking onions. Finally, add 190 gms (or) 2 medium tomato and cook for 4-5 minutes or until they start to soften.9-10 cashews, 190 gms (or) 2 medium tomato
- Let the mixture cool, then blend it into a smooth paste in a blender or mixer grinder and set it aside.
- Heat 1 tablespoon oil in the same pot/saucepan over medium heat.1 tablespoon oil
- Add 1 bay leaf, ½ inch cassia, 4 cloves, 2 green cardamom and 1 teaspoon cumin. Let cumin splutter.1 bay leaf, ½ inch cassia, 4 cloves, 2 green cardamom, 1 teaspoon cumin
- Stir in 1 teaspoon ginger garlic paste and saute for a minute or until raw aroma vanishes.1 teaspoon ginger garlic paste
- Now add the freshly prepared onion- tomato paste, spiced yogurt and ⅓ cup water.
- Stir everything well, cover the pot with a lid and simmer for 6-8 minutes.
- Take the lid off the pot, add ½ teaspoon garam masala, salt, ½ teaspoon kasuri methi, cooked koftas, fresh handful coriander leaves and gently stir.salt, ½ teaspoon garam masala, ½ teaspoon kasuri methi, handful coriander leaves
- Serve vegetable kofta curry with rice or roti.
Notes
Koftas and gravy: Add koftas to the gravy just 10-15 minutes before serving. If you add them too early, they absorb the gravy and break. Before serving, add koftas, gently stir to combine with the gravy and simmer for a couple of minutes.
Cooking koftas: Cook koftas in a paniyaram/Aebleskiver pan on medium low flame. Spray/brush the cavities with oil before placing koftas and also on koftas.
Breadcrumbs and flour: Breadcrumbs help absorb excess moisture from vegetables and flour helps bind the mixture together. Avoid adding too much, as excess makes koftas dense and heavy.
Cooking onions: Cook onions over medium low heat until they start browning and caramelising, stirring frequently. If they start sticking to the base of the pan, add a splash of water and stir to loosen them.
Tomatoes: Adjust the quantity of tomatoes based on how sour they are.
Sugar: If the gravy turns out too tangy, add a pinch of sugar to balance the flavours.
Nutrition
Calories: 339kcal | Carbohydrates: 44g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.05g | Cholesterol: 3mg | Sodium: 121mg | Potassium: 660mg | Fiber: 6g | Sugar: 7g | Vitamin A: 4512IU | Vitamin C: 27mg | Calcium: 102mg | Iron: 3mg
