Wednesday, October 1, 2014

Vegetable Kofta Curry - Veg Kofta Curry

Vegetable Kofta Curry is an exotic Indian gravy dish that comprises of two parts Kofta and the curry. 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. The Kofta's on their own too are very delicious and addictive and can be served as appetizers or snacks with some Green Chutney or Tomato Ketchup. This dish can be served with Rice or any Indian flatbread like Roti/Naan/Chapati etc. 


This was one of the main course dishes for my Lil one's first birthday Party and everyone truly enjoyed this dish. You can always make the kofta's ahead of time like the night before. Let them cool completely and then store them in an airtight container in a refrigerator. If you don't plan to use it within the next day or two then transfer these to freezer safe container or ziplock and freeze. Use within the next 3 months. You can make the gravy on the day you plan to serve this dish and keep it ready. When its time to serve you can either add the kofta's directly to the gravy and give it a quick boil or bake the kofta's at 350 for about 10 mins or until they have heated through and then add to the hot gravy and serve. The second process minimizes the breaking of the kofta's and is my preferred method to reheat the Kofta's. I always like to have a few extra kofta's on hand as that way I can serve them as snacks with tea.

Now to the recipe...


Ingredients:

For Vegetable Kofta: (Makes 30-35 small Kofta's) :
1 large potato boiled mashed/grated (or 2 small)
3/4 cup caulifower florets
1/2 cup diced carrots
1/2 cup green peas
1/2 cup corn
2 green chillies finely chopped (or to taste)
handful of coriander leaves finely chopped
1/2 tbsp coriander powder
1 tsp red chilli powder
1 tsp cumin seeds powder
1 tsp dry mango (amchur) powder
1 tsp chaat masala
1/2 tsp garam masala (or to taste)
salt and pepper to taste
1-2 slice of bread
2 tbsp of cornflour (or as needed)
Oil for frying

For Curry: 
2 tbsp oil
2 bay leaves
2 cloves 
3-4 green cardamom
1 inch cinnamon stick
1 mace
1 tsp cumin seeds (zeera)
1 inch piece of ginger finely chopped/minced
4 -5 cloves of garlic finely chopped/minced
1 small onion finely chopped 
2 tomatoes pureed 
1 heaped tbsp tomato paste
1/4 tsp turmeric powder
1 tbsp coriander powder
1/2 to 1 tsp red chilli powder (or to taste)
1 tsp cumin seeds powder 
1/2 tsp dry mango powder (amchur)
1/2 tsp garam masala (or to taste)
1 tbsp dry fenugreek leaves (kasoori methi) 
1/4 to 1/2 cup cream
salt to taste

Method: 

To Make the Kofta's:  
In a food processor add the cauliflower, carrots, corn, peas and pulse to get a grated like consistency. Pour this mixture into a bowl. To this add the mashed/grated boiled potato, green chilli,coriander leaves and all the dry spices, salt pepper. Give it a quick stir. Sprinkle some water (not too much just a little to wet the bread) on the bread and crush it, add this to the mixture along with cornflour. Add a tbsp of cornflour at a time and add as much required to bind the mixture. Mix everything well. Now make small balls of this mixture and keep aside. In the mean while heat some oil in a vessel and once hot add a tiny piece of the mixture to test. If it turns dark too quickly the oil is too hot, lower the flame. If its crumbling that means you can add more bread or cornflour. If its turning golden brown slowly that means the oil temp is perfect. So go ahead and add the kofta's. Dont add too many at a time as that will lower the  oil temperature and cause the kofta's to crumble. Once golden brown flip and let the other side cook and get the golden  brown color. Drain and remove on the absorbent paper. Continue frying the remaining kofta's in the same manner. 



To make the Curry: 
In a vessel heat oil and once hot add the bay leaves, cloves, cardamom, cinnamon, cumin seeds and mace. Saute till these spices are light brown or start to change color and then add the ginger garlic and onions. Saute till the onions are golden brown. Then add the pureed tomatoes salt and turmeric. Mix well and cover and cook on medium flame until the mixture thickens. 

Once the tomato mixture thicken (dehydrates) add the dry spice powders - coriander, cumin, red chilli, dry mango and garam masala. Mix well and cook till the mixture starts leaving some oil from the sides (approximately 2 mins). Then add a cup of water and tomato paste, mix and cook for about 5 minutes. Crush the fenugreek leaves between your palms and then add to the curry. Simmer for 5 mins. Then lower the gas and add cream slowly and keep mixing. Bring to a boil. That's it our Curry is ready. When ready to serve add the warm kofta's to the gravy and give it a quick mix. 



Notes: 

  • I prefer to use some tomato paste as that gives a rich color to the gravy. But you can also use all tomatoes just add 1-2 more tomatoes to the puree. 
  • Add the Kofta's to the gravy just before serving and give it a quick mix and boil. Too much soaking in the gravy with cause the kofta to break. 
  • In addition to the veggies I have used you can also add others like cabbage, bottle gourd etc


That's it, our Vegetable Kofta Curry is ready. Serve hot with some Rice or with Naan/Roti/Chapati/ Indian Flatbread of choice. 

Happy Cooking!!
Shweta

13 comments:

  1. Tempting inviting kofta curry . love it

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  2. Wonderful recipes, Shweta, and your photos are better than ever!

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  3. Very attractive and beautiful kofta curry, just cant stop drooling here.

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  4. Nice rich gravy,looks at the koftas so good

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  5. I made this last night! So delicious, thank you. I replaced cream with a simple cashew cream to make it vegan and I didn't have quite all the spices but it was still amazing :)

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    1. Thanks Rachel for trying this recipe, glad you liked it :) Cashew cream sounds a great replacement for regular cream, will give it a try sometime.

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  6. Nice receipe Shweta! I am going to try it today so need your help to suggest some replacement for boiled mashed potato.

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    1. Thanks Sapna, Try cooked rice or boiled raw Banana as replacement for potato. Personally haven't tried adding raw banana. Adding rice gives a different texture compared to potatoes (more crispy) and both taste yum. Would love to know how it turned out if you try it :)

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  7. Do we have to boil/steam the vegetables

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    1. Not required but would be ok to boil/steam and then use it too. Just make sure to drain all the water completely before adding to the potatoes.

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  8. I made the kofta balls a few weeks ago and they were amazing? I plan to make them again for a dinner party tomorrow. Can I form the balls the day before, set them in the fridge, and then fry them the day of?

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    Replies
    1. Hi Nadia,
      Thank you for trying the recipe. Glad you liked it. Yes you could make them ahead of time and even freeze them.

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Shweta