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Preparation Time : 10
Cook Time : 30
Total Time : 40
For the Kofta Balls: diced Potato 1/2 cups
Cauliflower Florets 1/4 cups
green peas 1/4 cups
chopped carrots 1/4 cups
chopped Green Beans 1/4 cups
diced Capsicum 1/4 cups
Shredded Paneer 1/4 cups
green chilli 1/2 nos
Coriander Leaves 1/4 cups
Besan 1/2 cups
Coriander Powder 1.5 tsp
Garam Masala 1/2 tsp
cumin powder 1/2 tsp
Red Chilli Powder 1 tsp
Amchur 1/2 tsp
Black Pepper Powder 1/4 tsp
Salt, or to taste 1 tsp
Oil for Frying 2 cups
For the Gravy : For the Grav 1 nos
tomatoes 2 nos
Garlic Cloves 3-4 nos
Piece of Ginger 1 inch
Green small Chilli 1 nos
Cashew Nuts 8-10 nos
Curd 2 tbsp
Jeera 1 tsp
Tej Patta 1 nos
Laung 2-3 nos
Green Cardamom 2-3 nos
Stick of Dalchini 1 inch
Strand Javitri 1 nos
Red Chilli Powder 1 1/2 tsp
turmeric powder 1/2 tsp
cumin powder 1/4 tsp
Garam Masala 1/4 tsp
Coriander Powder 1 tsp
Salt, or to taste 1/2 tsp
Oil 1 tbsp
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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