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We hope you got insight from reading it, now let’s go back to mix veg kofta curry recipe. To make mix veg kofta curry you only need 40 ingredients and 20 steps. Here is how you cook it.
The ingredients needed to cook Mix Veg Kofta Curry:
- Take For the Kofta Balls
- Provide 1/2 cup diced Potato
- Take 1/4 Cup Cauliflower Florets
- Provide 1/4 Cup Green Peas
- Get 1/4 Cup chopped Carrots
- Get 1/4 Cup chopped Green Beans
- Prepare 1/4 Cup diced Capsicum
- Get 1/4 cup Shredded Paneer
- Provide 1 Green Chilli
- You need 1/4 Cup Coriander Leaves
- Provide 1/2 Cup gram masala
- Prepare 1.5 Teaspoon Coriander Powder
- Take 1/2 Teaspoon Garam Masala
- Use 1/2 Teaspoon Cumin Powder
- Prepare 1 Teaspoon Red Chilli Powder
- Use 1/2 Teaspoon Amchur
- Prepare 1/4 Teaspoon Black Pepper Powder
- Use 1 Teaspoon Salt or to taste
- Prepare as needed Oil for Frying
- Take 1 Onion
- Use For the Gravy
- Provide 2 Tomatoes
- Get 3-4 cloves Garlic
- Use 1 Inch Piece of Ginger
- You need 1 Green Chilli
- You need 8-10 Cashew Nuts
- Take 2 Tablespoons Curd
- Prepare 1 Teaspoon cumin
- Use 1 Tej Patta
- Take 2-3 clove
- Use 2-3 Green Cardamom
- Get 1 Inch cinnamon stick
- Prepare 1 Strand Javitri
- Get 1 Teaspoon Red Chilli Powder
- Prepare 1/2 Teaspoon Turmeric Powder
- Get 1/2 Teaspoon Cumin Powder
- Prepare 1/2 Teaspoon Garam Masala
- Use 1 Teaspoon Coriander Powder
- Get 1 Teaspoon Salt or to taste
- You need 1 Tablespoon Oil
Instructions to make Mix Veg Kofta Curry:
- Add chopped potatoes, carrots, beans, capsicum, cauliflowers florets and green peas in a blender or food processor and grind them to a smooth paste. You can also boil al the vegetables and mash them.
- Add grated Paneer along with finely chopped Green Chillies and Coriander Leaves.
- Then add 1/2 Cup Besan. This helps the vegetables to bind together. You can also use Bread Crumbs along with some Corn Flour instead of Besan for the binding.
- Add Salt, Red Chilli Powder, Coriander Powder, Garam Masala, Amchur, Cumin Powder and Black Pepper Powder.
- 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.
- 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 10minutes. Then grind them into a smooth paste along with some water.
- Heat oil in a pan and add Cumin Seeds, Tej Patta, Green Cardamom, Dalchini (Cinnamon Stick), Javitri (Mace) and Laung (Cloves). Fry till the whole spices start to crackle.
- 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, Coriander Powder, Cumin Powder and Garam Masala and mix well.
- 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.
- Add water to the pan to adjust the consistency. If you will eat the Curry with Roti, or any other, 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 roti or rice.
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