Veg kofta curry recipe, restaurant style veg kofta curry recipe - Main Course - Curries - Foodfied

Veg kofta curry recipe, restaurant style veg kofta curry recipe

May 22, 2018

10 Likes
845 Views

Preparation time -20 minutes

Cooking time -45 minutes

Servings -4

Step by step recipe of veg kofta curry –nice and tasty kofta made with mixed vegetables and gram flour. Where koftas are deep fried and have a nice and spicy taste. Then there is spicy curry made with onions and tomatoes, with some Indian spices.

Hey guys this is a new variation to your regular kofta which you make with potato or bottle guard. Now you can also make the curry with it to give it the completeness. Serve this curry with fulka or rice.

Here the veggies can be used by your own choice; you can also use bell peppers, zucchini, broccoli, and beetroot and so on. But I have used some regular veggies here like cabbage, carrots, onions and capsicum.

You can increase or decrease the spiciness in your kofta by adding more or less green chilies in it.

Also watch my other recipes of kofta curry as malai kofta.

Ingredients for veg kofta –

  1. Grated carrots -1/2 cup
  2. Finely chopped of grated cabbage -1/2 cup
  3. Finely chopped capsicum -1/2 cup
  4. Finely chopped onions -1/2 cup
  5. Green chilies -1 tbsp.
  6. Gram flour -1 cup
  7. Red chili powder -1 tsp.
  8. Chopped coriander -2 tbsp.
  9. Salt to taste
  10. Oil as required

Ingredients for curry –

  1. Onions -4 medium
  2. Tomato puree -1 cup
  3. Green chilies -3-4
  4. Garlic cloves -7-8
  5. Ginger -1 inch
  6. Red chili powder -1 tablespoon
  7. Coriander powder -1 and ½ tablespoon
  8. Turmeric powder -1 teaspoon
  9. Salt to taste
  10. Oil -2 tablespoon+2 tablespoon
  11. Cumin seeds -1 teaspoon+1 teaspoon
  12. Bay leaves -3-4
  13. Cashews -7-8
  14. Malai -3 tablespoon
  15. butter -1 tablespoon
  16. Chopped coriander for garnishing

How to make veg kofta curry –

How to make veg kofta -

  1. Take a mixing bowl and add in the grated carrots, chopped cabbage, chopped capsicum, chopped onions, green chilies, chopped coriander, gram flour, red chili powder and salt.
  2. Now mix all the ingredients. Add water if required to make a mixture to make the kofta. The mixture should not be tight or watery. If its watery then add more besan, and if its tight then use little water.
  3. If your veggies have more water contents like lauki, pumpkin or zucchini then add some salt in the grated veggies. Mix very well and keep aside for 15-20 minutes, then squeeze the excess water. Keep this water and later add to the gravy.
  4. Now make small size balls with this mixture.
  5. Now heat enough oil to fry the balls.
  6. Now add the balls into the kadai, depending on the capacity of your kadai.
  7. Now fry the balls on medium flame.
  8. Flip them occasionally to cook from each side.
  9. Fry them until golden in color.
  10. Remove on kitchen towel or paper.
  11. And keep them aside.

How to make the curry –

  1. Take 2 tablespoon oil in the same kadai or pan.
  2. Now temper it with 1 teaspoon of cumin seeds and 2 bay leaves.
  3. Now add the diced onions, green chilies, garlic cloves and ginger to it.
  4. Stir and cook.
  5. Cook until the onions are quit translucent.
  6. Now remove them from the pan and let them to cool for 5 minutes.
  7. Now grind the onions mixture and make a smooth paste of it.
  8. Now again heat the remaining 2 tablespoon of oil in the kadai.
  9. Temper it with 1 teaspoon of cumin seeds and 2 bay leaves.
  10. Add the ground paste in it.
  11. Stir and cook until the oil comes up.
  12. Now add the tomato puree into the kadai.
  13. Mix well and cook.
  14. Cook until the oil comes up.
  15. Now add 1 tablespoon red chili powder, 1 and ½ tablespoon coriander powder, 1 teaspoon turmeric powder and salt to it.
  16. Mix well all the ingredients and cook for another 5-6 minutes with occasional stirring.
  17. Now take the cashews and malai in a mixer jar.
  18. And grind to a smooth paste.
  19. Add this paste into the kadai.
  20. Mix well and cook for another 5-8 minutes with occasional stirring.
  21. Now add 1 cup of water in the same jar in which we ground the cashews and stir well.
  22. Add this water into the kadai.
  23. Mix well and cook.
  24. When the oil comes up the gravy is ready.
  25. Now add the veg kofta into it.
  26. Mix well and switch off the flame.
  27. Also add one tablespoon of butter into it.
  28. Garnish with coriander and serve hot with fulka or rice.

Step by step recipe with pictures –

How to make veg kofta -

Make your veggies prepared for the kofta.

Now take these vegies in a mixing bowl.

Add chopped coriander and green chilies to it.

Also add the gram flour, red chili powder and salt to it.

Now mix all the ingredients.

Add water if required to make a mixture to make the kofta. The mixture should not be tight or watery. If its watery then add more besan, and if its tight then use little water. If your veggies have more water contents like lauki, pumpkin or zucchini then add some salt in the grated veggies. Mix very well and keep aside for 15-20 minutes, then squeeze the excess water. Keep this water and later add to the gravy.

Now make small size balls with this mixture.

Now heat enough oil to fry the balls.

Now add the balls into the kadai, depending on the capacity of your kadai.

Now fry the balls on medium flame.

Flip them occasionally to cook from each side.

Fry them until golden in color.

Remove on kitchen towel or paper. And keep them aside.

Making of curry –

Take 2 tablespoon oil in the same kadai or pan.

Now temper it with 1 teaspoon of cumin seeds and 2 bay leaves.

Now add the diced onions, green chilies, garlic cloves and ginger to it.

Stir and cook.

Cook until the onions are quit translucent.

Now remove them from the pan and let them to cool for 5 minutes.

Now grind the onions mixture and make a smooth paste of it.

Now again heat the remaining 2 tablespoon of oil in the kadai. Temper it with 1 teaspoon of cumin seeds and 2 bay leaves.

Add the ground paste in it.

Mix and cook the paste.

Stir and cook until the oil comes up.

Now add the tomato puree into the kadai.

Mix well and cook.

Cook cook cook and stir stir stir.

Cook until the oil comes up.

Now add 1 tablespoon red chili powder, 1 and ½ tablespoon coriander powder, 1 teaspoon turmeric powder and salt to it.

Mix well all the ingredients

And cook for another 5-6 minutes with occasional stirring.

You can see the paste is reduced in its quantity.

Now gather the cashews and malai.

Take the cashews and malai in a mixer jar. And grind to a smooth paste.

Add this paste into the kadai.

Mix well and cook for another 5-8 minutes with occasional stirring.

Now add 1 cup of water in the same jar in which we ground the cashews and stir well.

Add this water into the kadai.

Mix well and cook.

When the oil comes up the gravy is ready.

Now add the veg kofta into it.

Mix well and switch off the flame. Also add one tablespoon of butter into it.

Garnish with coriander and serve hot with fulka or rice.


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