Kofta curry is one of my favourite curries and I usually prepare chicken kofta curry and mutton kofta curry at home. This time since we had some vegetarian guests vising our house for dinner, we made this vegetable kofta curry to serve with chapathi. Even though the ingredients and recipe looks long, it is quite easy to prepare. The vegetable kofta curry tastes delicious and can also be served with cooked rice or naan.
For the kofta
½ cup peas
4 to 5 beans
½ tsp salt
1 tsp red chilli powder
½ tsp cumin powder
¼ tsp dry mango powder
Chopped coriander leaves
1 to 2 tbsp gram flour (besan)
Oil for frying
For the gravy
3 tbsp oil
1 Big onion chopped
1 tbsp garlic paste
1 tbsp ginger paste
1 and 1/2 tsp red chilli powder
4 tomatoes pureed
½ cup curd
4 tbsp coconut paste
1 tsp salt
Coriander and mint leaves
- Clean and chop all the vegetables into small pieces.
- Steam or boil them in water with ¼ tsp salt for about 15 minutes or until cooked.
- Remove any excess water and mash coarsely.
- Allow it to cool down completely and transfer to a mixing bowl.
- Add all the other ingredients to the cooked vegetables and mix well.
- Check for taste and add salt, chilli powder or dry mango powder as per your taste.
- Then heat oil in a pan, take small balls from the vegetable mixture and deep fry in hot oil till golden brown in colour.
- Transfer to an absorbent paper and keep ready.
- Vegetable Koftas are now ready.
- For the gravy, heat oil in a pan and add cardamom and cinnamon and chopped onions.
- Saute till the onions turn golden and add the ginger garlic paste.
- Saute till the raw smell goes and add red chilli powder, salt and tomato puree.
- Mix well and cook for about 5 minutes.
- Then add curd and coconut paste and mix well. There should be no lumps in the gravy.
- Finally add coriander, mint leaves, lemon juice and 3 to 4 cups of water and bring the gravy to a boil.
- Close a lid and cook the gravy for about 15 minutes in low flame.
- Check for taste, add salt if necessary and add the fried koftas to this.
- Cook for a couple of minutes and switch off the gas.
- Transfer to a bowl and garnish with coriander leaves.
- Serve hot with rice or chapathi.
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