Wednesday, 11 December 2013

Vegetable Kofta curry

For the koftas

1 cup grated paneer
½ cup green peas
2-3 carrots, finely grated
4-5 medium size potatoes, boiled and mashed
2 tblsp raisin chopped (optional)
2tblsp chopped cashews 
Chopped green chilly 1 tblsp
1 tsp coriander pwd
1tsp cumin pwd
Handful coriander leaves- chopped
1 tsp chilli powder
oil for deep-frying
black pepper powder to taste
½ cup of cornflour

For the gravy

2-3 medium size tomatoes roughly chopped
2 medium size onions roughly chopped
1tsp Coriander pwd
1tsp Cumin pwd
½ tsp turmeric powder
4 tbsp butter
Salt as per taste
black pepper (kalimirch) powder to taste
1-2 tsp Ginger garlic paste
2-3 tblspn of Cashew nuts paste
Handful of Coriander leaves
1tblsp dried fenugreek leaves
2-3 tsp Oil
1 tsp garam masala
4 cloves, 2-3 cardamon & 2-3 bayleaves, 1 inch long cinnamon 
1 tsp red chilli powder
1 tsp sugar
4-5 tbsp fresh cream

For the koftas

Boil the peas. Add all the vegetables (squeeze all the vegetables properly) and peas to the potatoes and make a dough. Add all the ingredients which are written above for koftas except cornflour ( you can take maida also if corn flour is not available) and to this add raisins & cashew nuts. It will give crunchy effect. Mix well & Form into kofta balls. 
You can make oval shape bullet shape or whatever shape you like. 
Roll the koftas into the corn flour/ maida &  fry in oil to a golden brown colour. Keep aside.

For the gravy

Heat oil in a pan, add the onions and stir fry for 5 minutes till light brown.Then add the  tomatoes and fry again for 3-4 minutes till they becomes soft. Add cumin & coriander powder, turmeric powder, ginger garlic paste, salt, chilly powder.
Stir for 2-3 min. When oil appears in masala switch off the flame. Pour the mixture into a blender and make a fine paste.
 Again heat butter in a pan. Add whole garam masalas (bay leaves, cardamom, cinnamon, cloves ). Add fenugreek leaves & immediately Pour that blended paste.  Bring it to boil & cook for 3-4 min till masala is done.
Add cashew nuts powder. Add the garam masala, sugar, adjust salt and pepper and cook for 5 minutes. Then add cream. Stir well. 

Add the koftas very gently as they are very delicate. 
Switch off the flame. Let the koftas to absorb the juices from the sauce. 
Spinkle some coriander leaves & broken cashews on the top of the koftas & add 1 tsp butter & Mix well & Serve hot with roti/ any kind of rice.

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