Veg Kofta / Mixed Vegetable Kofta Curry is an delicious Indian Curry where the deep fried balls made from mixed vegetables are added into the creamy, delicious, restaurant style onion-tomato gravy.
Who don’t love the deep fried vegetable dumplings floating in a rich, creamy curry? Escpecially I’m not.When it comes to eating out at an Indian restaurants, malai kofta is to vegetarians. Mixed Vegetable Kofta Curry is a low carb version of Malai Kofta which is originally a part of Mughlai cuisine. It is enriched with the goodness of vegetables.Veg Kofta Curry is a very common dish in restaurants and also a favorite in parties and on special occasions. This dish can be served with rice or any indian flatbread like roti, naan, parathas etc.
In this dish dumplings can be made using a variety of vegetables. I have added cauliflower, potatoes, carrots, beans ,peas and paneer. You can use any other vegetables of your choice.
This curry includes two steps one is to prepare the kofta and to make a creamy gravy.Making any kofta based gravy takes time so,first the kofta have to be made and then the gravy or curry.But if you are short of time, then you can either make the curry base or the kofta mixture a day before and refrigerate.
Now to the recipe…
VEG KOFTA | MIXED VEGETABLE KOFTA RECIPE
For making kofta:
1/4 cup chopped carrot
1/4 cup chopped beans
1/4 cup cubed potato
1/4 cup cauliflower florets
1/4 cup green peas
1/4 cup grated paneer
pinch of turmerice powder
1/4 tsp kashmiri red chili powder
1/4 tsp garam masala powder
1/2 cup besan or add as required
salt as required
oil for deep frying
For making curry:
3 tbsp oil or ghee
1 bay leaf
1 inch cinnamon
2 green cardamoms
1/4 tsp turmeric powder
1/4 tsp regular red chili powder
1/4 tsp garam masala powder
1/4 tsp crushed kasuri methi (dry fenugreek leaves)
3 tbsp fresh curd
Water as required
2 tablespoons low fat cream – 25% to 35% fat
1 tablespoon chopped coriander leaves
Salt as required
- First steam pressure cook the vegetables for koftas. For that take a glass of water in a steamer and then put the steamer rack inside. Add all he veggies (carrot,beans,green peas,potatoes,cauliflower) in the steamer pan.
- Cover the cooker with lid, cook on medium heat for 15 mins or till the veggies are cooked.Let veggies cool down slightly.
- Add the veggies to food processer or give a pulse in a blender or mash it with potato masher.
- Take the vegetable mixture in a large mixing bowl and add the grated paneer,spices,besan flour and salt. And give a good mix.
- Heat oil for deep frying,roll the kofta mixture into ball shaped or as cylindrical dumplings and add the oil and fry it till golden brown.
- That’s it kofta is ready.
- Take a pan,add oil,cumin seeds,cashew.then add kashmiri red chilli,ginger garlic paste and saute till raw smell goes off
- Add onion and cooks till translucent.Then add the tomato and cook it became mashy.
- Allow it cool down completely and grind to a smooth paste.
- Heat oil/ghee in a pan,add the whole spices and saute for a few seconds till the spices splutter.
- Then add the onion-tomato paste and allow to cook till oil seperates.
- Then add turmeric powder,regular red chili powder and mix very well and then add 3 tablespoons fresh curd or yogurt.
- Now add water as required as per your preferred consistency.Now check for salt and adjust it
- Bring the gravy to a simmer on low to medium flame for 6 to 7 minutes. Once the gravy is done, you will see the oil floating on the sides of the pan.
- Add garam masala powder,kasuri methi (crushed) and low fat cream(optional).
- Mix well and switch off the flame and add chopped coriander leaves.
- Don’t add the koftas to hot gravy as it tends to break.
- Add the kofta to top of the gravy before serving. then add fresh cream and coriander leaves for garnishing.
If you’ve tried this Veg Kofta Curry recipe then don’t forget to like and leave your comments for this recipe!
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