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Vegetable Kofta

Preparation Time: 25 min. Cooking Time: 30 min. Serves 4

Cups Measurement in Metrics


Ingredients:

For Gravy:

4 Medium Tomatoes Finely Chopped 4 Clove

2 Onion Finely Chopped 1½ Inch Cinnamon

2 Inch Piece Ginger Chopped 1 tsp Black Pepper Corns

4 Cloves Garlic Crushed ⅓ Cup Cashew Nuts

2 tbsp Tomato Puree 1½ tsp Poppy Seeds (Khuskhus)

400 gram Coconut Milk ¾ tsp Turmeric Powder (Haldi)

3 tbsp Oil 1½ tsp Kashmiri Red Chilli Powder

2 Dry Red Chilli 1 tsp Red Chilli powder

1½ tsp Cumin Seed ¾ tsp Garam Masala Powder

¼ tsp Asafoetida (Hing) 1½ tbsp Kasoori Methi (Dried Fenugreek Leaves)

2 Bay Leaf 1 tsp Jaggery (Gōr)

6 Green Cardamom Salt to taste


Kofta:

200 grams Paneer Grated (Cottage Cheese) 1 tsp Garam Masala

3 Medium Size Potatoes ½ tsp Ground Cardamom

75 grams Frozen Green Peas 1 tsp Amchur Powder (Dry Mango Powder)

100 grams Carrot Finely Chopped 6-8 tbsp Corn Starch (Cornflour)

50 grams Green Beans Finely Chopped ½ tbsp Sugar

100 grams Onion Finely Chopped Salt to taste

2 tbsp Coriander Finely Chopped 60-80 grams Crushed Cashew Nuts for filling

1 tbsp Ginger Paste Oil for Deep Frying + 2 tbsp

½ tbsp Green Chilli Paste


Method:

For Gravy:

  1. Heat the oil in a pan by adding the dry red chilli, bay leaf, cardamom, clove, cinnamon and black peppercorns; once hot, add the cumin seeds, asafoetida and cashew nuts and sauté for a minute.

  2. Add the onions and cook until very light brown, then add the ginger and garlic and sauté for a minute.

  3. Add the tomatoes, tomato puree, poppy seeds, turmeric powder, Kashmiri red chilli powder, red chilli powder, garam masala powder, Kasoori methi, honey and ⅓ cup of water, cook until the tomatoes are soft. Cool and blend in the mixer to a smooth gravy and keep aside.


For Kofta:

  1. Peel and wash the potatoes, steam and mash them, but keep them hot.

  2. Meanwhile, heat the oil in a pan; once hot, add the cumin seeds and onion, sauté for a minute, then add the carrots, green beans, ginger paste, chilli paste, garam masala and salt, cook about 75% and add the peas, mix well and let it cool. (The vegetables should have a crunch)

  3. Grate the paneer into a bowl on the small side of the grater. Mix the crushed cashew nuts with the ground cardamom and set them aside.

  4. In a big bowl, combine the hot mashed potatoes, grated paneer, and cooked vegetables. Add the chopped coriander, amchur powder, cornstarch, and sugar. Mix well and taste, adjusting as necessary.

  5. Put small portions of the mixture in your hand and flatten them into a disc, adding crushed cashew nuts. Shape into round koftas, then deep fry until golden brown.

  6. Meanwhile, heat the gravy in a pan, mix it with the coconut milk, and boil it.

  7. Then add the Kofta balls to the gravy before serving and cook for 4-5 minutes.

  8. Finally, sprinkle some chopped coriander leaves and serve hot.

    • Enjoy with Tandoori Naan and steamed white rice!


NB:

Before deep frying the koftas, ensure it does not split; otherwise, add more cornflour.



Vegetable Kofta | The Rasoi Recipes
Vegetable Kofta | The Rasoi Recipes

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