How to make Mix Vegetable Kofta Curry -
Fried mixed vegetable and potato koftas served in a smooth spiced curry. delicious and creamy mix veg kofta gravy recipe. Making any kofta based gravy takes time. First the koftas have to be made and then the gravy.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Mixed vegetables (French beans, carrots, peas), Tomato purée
Cuisine : Indian
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Jackfruit Puzhukku Peppered Beancurd Soya Methi Aloo Gajar Matar ki Sabzi - SK Khazana
Mix Vegetable Kofta Curry Recipe Card
Deep-fried mixed vegetable balls served with a smooth and delicious bottle gourd and pumpkin based curry a mixed vegetable kofta curry requires a bit of preparation to cook. It is an ideal dish for a party or a special Sunday lunch. Melt in the mouth koftas along with the silky spicy gravy taste just as great with rotis as they do with rice.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Mix Vegetable Kofta Curry Recipe
Mixed vegetables (French beans, carrots, peas) finely chopped 2 cups
Tomato purée finely chopped and blanched 2 cups
Potatoes boiled, peeled and mashed 2 medium
Fresh breadcrumbs 1/2 cup
Green chillies finely chopped 2-3
Ginger finely chopped 1 tablespoon
Red chilli powder 1/2 teaspoon
Salt to taste
Oil for deep-frying
For gravy
Oil 2 tablespoons
Cinnamon stick 1 inch
Green cardamoms 5-6
Black peppercorns 1 teaspoon
Cumin seeds 1 teaspoon
Red pumpkin (kaddu) cut into cubes and boiled 100 grams
Bottle gourd (lauki) cut into cubes and boiled 100 grams
Red chilli powder 1 teaspoon
Coriander powder 1 tablespoon
Turmeric powder a pinch
Cumin powder 1/4 teaspoon
Garam masala powder 1/2 teaspoon
Bhuna masala 130 grams
Fresh coriander leaves roughly chopped 1/2 cup
Fresh mint leaves roughly chopped 1/2 cup
Butter 1 tablespoon
Tomato purée 1/2 cup
Fresh cream 1/2 cup
Method
Step 1
To make the gravy, heat oil in a non-stick pan. Add cinnamon, green cardamoms, black peppercorns and cumin seeds and sauté till fragrant.
Step 2
Add red pumpkin, bottle gourd, red chilli powder, coriander powder, turmeric powder, cumin powder and garam masala powder and mix well.
Step 3
Add bhuna masala and mix well. Add coriander and mint leaves and mix. Transfer the mixture into a mixer jar and let it cool slightly. Add a little water and grind into a purée. Transfer the puree into a bowl and set aside.
Step 4
To make the koftas, mix together mixed vegetables, potatoes, breadcrumbs, green chillies, ginger, red chilli powder and salt.
Step 5
Heat sufficient oil in a kadai. Divide the mixture into equal portions and shape them into balls. Slide these into hot oil and deep fry till golden and crisp. Drain on absorbent paper.
Step 6
Heat butter in another non-stick pan. Add tomato purée and cook for 2 minutes. Strain the ground purée and add to this pan. Add fresh cream and mix well. Allow the gravy to come to a boil. Simmer for 1-2 minutes.
Step 7
Transfer the gravy into a serving dish, place koftas over it and serve hot.
Nutrition Info
Calories : 1499 Kcal
Carbohydrates : 126.2 gm
Protein : 19.9 gm
Fat : 101.1 gm
Other : 23.1 gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
