Mix Veg Kofta Curry

Mix Veg Kofta Curry

 

Servings - 2 - 3

 

INGREDIENTS

Boiled mashed potatoes - 90 grams

Bell pepper - 80 grams

Carrots - 80 grams

Mushrooms - 80 grams

Green beans - 60 grams

Onions - 70 grams

Grated paneer - 90 grams

Green chili - 1 tablespoon

Salt - 1 teaspoon

Red chili - 1 teaspoon

Cumin powder - 1 teaspoon

Coriander powder - 1 teaspoon

Dry mango powder - 1 1/2 teaspoons

Gram flour - 50 grams

Coriander - 2 tablespoons

Oil - for frying

Cashews - 30 grams

Water - 140 milliliters, divided

Cumin seeds - 1 teaspoon

Coriander seeds - 1 teaspoon

Dry red chili - 3

Star anise - 1

Black cardamom - 1 pod

Cinnamon stick - 1

Cloves - 5 pods

Black peppercorns - 10

Oil - 2 tablespoons

Onions - 170 grams

Tomato - 260 grams

Green chili - 1 tablespoon

Salt - 1 teaspoon

Paprika - 1 teaspoon

Turmeric - 1/2 teaspoon

Butter - 2 tablespoons

Bay leaf - 1

Garam masala - 1 teaspoon

Fresh cream - 60 grams

Water - 600 milliliters

Coriander - 1 tablespoon

Fresh cream - for garnishing

 

PREPARATION

  1. In a mixing bowl, add 90 grams boiled mashed potatoes, 80 grams bell pepper, 80 grams carrots, 80 grams mushrooms, 60 grams green beans, 70 grams onions, 90 grams grated paneer, 1 tablespoon green chili, 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 1/2 teaspoons dry mango powder, 50 grams gram flour, 2 tablespoons coriander and mix it well.
  2. Take some mixture in your hands shape it into a ball.
  3. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
  4. Drain it on an absorbent paper and keep aside.
  5. In a bowl, add 30 grams cashews, 80 milliliters water and soak for 2 hours.
  6. Transfer this into a blender, add 60 milliliters water and blend it into a paste.
  7. Take a pan, add 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, 3 dry red chili, 1 star anise, 1 pod black cardamom, 1 cinnamon stick, 5 pods cloves, 10 black peppercorns and dry roast for 3 - 5 minutes on medium heat.
  8. Remove it from heat and transfer this into a blender.
  9. Blend it into a fine powder.
  10. Heat 2 tablespoons oil in a skillet, add 170 grams onions and fry till translucent or until it turns golden brown in color.
  11. Then, add 260 grams tomato, 1 tablespoon green chili, 1 teaspoon salt, 1 teaspoon paprika, 1/2 teaspoon turmeric and mix it well.
  12. Saute the tomatoes for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
  13. Cook for 5 - 7 minutes on medium heat.
  14. Remove it from heat and allow it to cool.
  15. Transfer this into a blender and blend it into a puree.
  16. Heat 2 tablespoons butter in a skillet, add 1 bay leaf and stir well.
  17. Then, add the blended paste in it and mix it well.
  18. Now, add the blended masala, 1 teaspoon garam masala and mix it well.
  19. Cook for 5 - 7 minutes on medium heat.
  20. Now, add the blended cashew paste, 60 grams fresh cream and mix it well.
  21. Add 600 milliliters water and mix it well.
  22. Bring it to a boil.
  23. Now, add 1 tablespoon coriander, fried koftas and mix it well.
  24. Cook for 8 - 10 minutes on medium heat.
  25. Remove it from heat.
  26. Garnish with fresh cream.
  27. Serve hot.