Ingredients:

• For the koftas:
• 1/2 cup – frozen Corn
• 1/2 cup – frozen peas
• 1/2 cup – green beans
• 1/2 cup – Carrots
• 1.5 cup – gram flour
• Salt to taste
• 1/2 tsp – Red Chilli powder
• Pinch of Turmeric powder
• 1 tsp – Mango powder
• 1 tsp – dhaniya powder
• For the Tomato curry:
• 1 kg – Tomatoes
• 2 tbsp – Tomato paste
• 3/4 cup – water
• Salt to taste
• 1/2 tsp – Red Chilli powder
• 1/4 tsp – Sugar
• 1/4 tsp – Cinnamon powder
• 2 – Cloves
• 1 tsp – ground Ginger
• For frying:
• vegetable oil
• For garnish:
• Cilantro and crumbled Paneer

Method:

1. Parboil all the vegetables for 10 mins. Let them cool for 20 mins.
2. Mix all the spices (except salt) and vegetables in a bowl.
3. Add salt to gram flour and add it slowly to the mixture. Blend with a ladle. Do not add water.
4. Add gram flour till you can shape them into small round soft balls.
5. Dab oil on your palm and shape the dough into balls.
6. Heat oil in a pan. Deep fry the kofta balls. Set them aside.
7. For the tomato curry, chop the tomatoes in small pieces.
8. Cook them with salt for about 15 mins on medium flame.
9. Add the tomato paste. Keep stirring.
10. Add water and ginger and simmer for 2-3 mins.
11. Add the rest of the ingredients for the tomato curry.
12. 15 mins before serving add the koftas to the curry. Keep warm in oven till you serve.
13. Garnish with fresh cilantro or crumbled paneer.

Recipe courtesy of Juhi