Veg Kofta is an exotic Indian gravy dish which
can be made from different vegetable, with or without grated paneer .The
Kofta's which are basically balls made out of minced veggies and spices that
are deep/shallow fried and then added to a tangy,creamy and spicy onion tomato
base curry. You can choose to add vegetables of your choice and cook it in same
style thick red gravy or curry. This
dish can be served with Rice or with Roti/Naan/Chapati etc.
Kofta: (Makes 20-25small Kofta's) :
Corn flour- 1 tbsp
large potato -1boiled mashed
Cauliflower florets-1/2 cup
Carrots-1/2 cup diced/grated
Green peas-1/2 cup
Red chilli powder-1tsp
Cumin seeds powder-1tsp
Baking soda-a pinch
salt as required
ginger- ½ inch crushed
powder- ¼ tsp
Red chilli powder- ¼ tsp
Cinnamon/dal chini-1 inch
Dhania/corriender powder-½ tsp
Oil/ butter-2 tbsp
fenugreek leaves- ½ tsp
water- 2 cups
Fresh cream-2-3 tbsp
Salt as required
chopped coriander leaves for garnishing
1.Mix the chopped
vegetables (except onion and tomato), ginger, garlic and green chillies in a
chopper. Chop them very finely.
2.Pressure cook the
veggies for 2-3 whistles(Cabbage, cauliflour,carrot,peas and beans), drain
water and see to it that there is no moisture, mash it up. Pressure cook
potatoes until mushy.In a mixing bowl add all the kofta ingredients .
3.Put the chopped
vegetables in a strainer. Squeeze the water from veggies as much as you can do.
Do not throw the water, but reserve it for making it’s gravy.
4. Now mix maida,
mashed potatoes, salt, red chilli powder, turmeric powder and corriender powder
5.Mix well and
combine to form a thick dough Add a tbsp of
cornflour at a time and add as much required to bind the mixture. Mix
everything well. Knead the prepared
mixture with your hands for making small balls.
6.Make small round or
oval shaped balls from the mixture. Just like shown in picture. Heat good
amount of oil in a frying pan and deep fry the kofta’s on a moderate flame,
till they turn crispy and brown. Drain on oil absorbent paper napkin and keep
7.Heat the same pan
and add prepared puree. Mix little bit of salt and cover the pan. Leave to cook
for 2 minutes on a low flame, till the puree turns into a nice red color and
oil begins to separate.
8.Now mix the curd and stir continue to get a good gravy or
curry. Stir in fried vegetable kofta and mix reserved water.
9. You can add more
water, if you want.in the same kadai,
addfresh 2 tbsp oil or butter. once hot add the bay leaves, cloves, cardamom, cinnamon,
cumin seeds andfry the whole spices till fragrant.... about 10-15 seconds.
10.Then add the onions
and fry till the onions get golden.add the crushed ginger-garlic and saute till
the raw aroma of the ginger-garlic goes away.
11.Add the tomato and
all the dry spice powders - turmeric powder, red chili powder, coriander
powder& garam masalapowder.
12.Stir and saute till
tomatoes soften and oil starts to leave the sides of the mixture.
let this mixture
cool and then grind this sauted onion-tomato mixture with some water to a
smooth paste with about ½ cup water. Then if needed add cup of water and stir well.
13.Add salt &
simmer the mixture till it thickens a bit and reaches a medium gravy
consistency. stir continue to get a good
gravy or curry.the curry should be cooked well.
Finally, add cream
and stir. then add the crushed kasuri methi & stir again. switch off the
14.If serving immediately,
then add the koftas. if serving later, then reheat the curry/sauce and then add
15.curry goes best
with rotis, naan and steamed rice or jeera rice. garnish with coriander leaves
Serve the Veg
koftas with rotis, naan or jeera rice.