A rich and wholesome delicacy made with vegetable dumplings simmered in spicy curry
2 cups boiled vegetables (carrot, green peas, bottle gourd, potato, cauliflower)
3/4 teaspoon ginger paste
1/2 teaspoon black pepper powder
1/4 teaspoon garam masala powder
2 tablespoon cornflour
Vegetable oil for frying
Salt to taste
1 cup boiled onion (paste)
11/2 cup tomato paste or puree
4 tablespoon oil
1-2 bay leaves
1 small stick cinnamon
1 teaspoon green chilli paste
1 teaspoon coriander powder
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon garam masala powder
4-6 tablespoon cream
Green coriander leaves for garnishing
Salt to taste
1. Mash all the boiled vegetables. Add ginger paste, pepper powder, garam masala powder, cornflour and salt.
2. Divide the mixture into small round balls of equal proportions.
3. Heat oil on high and then reduce the heat to medium while frying kofta balls. (Please note that if the balls are spreading apart then add some more cornflour to the mixture and then fry the balls)
4. Fry the kofta balls until light golden brown. Remove from oil and keep aside.
1. Heat oil in pan, fry bay leaves and cinnamon for a few seconds.
2. Add onion paste, green chilli paste and fry until golden brown.
3. Now add tomato paste and fry until oil separates from the mixture.
4. Add garam masala, red chilli powder, turmeric powder, coriander powder, salt and cook for approximately 3-4 minutes.
5. Add just enough water to the mixture to make thick gravy and bring it to a boil.
6. Then cover it and let it simmer for 4-5 minutes.
7. Add cream and stir for another minute and keep the gravy aside.
8. A few minutes before serving, add kofta balls to the gravy and simmer over medium heat for 2-3 minutes so that the kofta balls soak in the gravy.
9. Garnish with cream and finely chopped coriander leaves.
Cooking time: 35-40 minutes