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Grate or mince vegetables in a food processor, food chopper or with a grater. To know the list of veggies, swipe up!
Make a coarse mince of the vegetables. To know more, swipe up!
Take the minced vegetable mixture in a bowl.
Add grated cheese or paneer. To know more, swipe up!
Add Kashmiri red chili powder, coriander powder, garam masala powder and black pepper powder.
Add gram flour and salt.
Mix very well. To know more, swipe up!
Make small to medium size balls from the vegetable mixture. To know more, swipe up!
Heat oil for deep frying in a pan. Add a tiny vegetable ball and see if it breaks in oil or not. To know more, swipe up!
If the vegetable ball does not break, start frying the koftas on medium heat.
Add as many depending on the size and capacity of the pan. Do not overcrowd.
Turn only when one side is golden or else the kofta can break.
Turn over a couple of times for even frying. Fry till crisp and golden.
Remove fried koftas with a slotted spoon and place on kitchen paper towels. Keep aside.
For the curry, add cashews in a food processor, chopper or blender/grinder jar.
Add water and grind to a smooth paste. Keep aside. To know more, swipe up!
In the same processor, add roughly chopped onions, green chili, roughly chopped garlic and roughly chopped ginger.
Grind to a semi-fine or smooth paste, without adding water. Keep aside.
In the same processor, add tightly packed chopped tomatoes.
Grind to a semi-fine or smooth puree, without adding water. Keep aside.
Heat oil or ghee in a thick bottomed pan. Add bay leaf (tej patta), cinnamon, green cardamoms, black cardamom and mace. Sauté till the spices splutter.
Add the prepared onion paste.
Mix and begin to sauté on low to medium heat. Stir often.
Adding a pinch of salt can fasten the process of sautéing the onion paste.
Sauté till the onion paste turns golden.
Then, add the prepared tomato puree.
Mix the tomato puree well with the onion paste.
Next, add the prepared cashew paste.
Mix again and sauté the masala on low to medium heat for 2 to 3 minutes. Stir often.
Add turmeric powder and red chili powder and mix well.
Keep the heat to low and add fresh curd (yogurt).
Stir briskly and quickly after adding the curd.
Sauté the masala till the fat releases from the sides.
Now, add water as required. To know more, swipe up!
Add salt to season the curry.
Simmer on low to medium heat for 6 to 7 minutes. Once the curry is done, it will reduce slightly and specks of oil will be seen floating on top.
Add garam masala powder, crushed kasuri methi and low fat cream, mix well.
Switch off the heat, add chopped coriander leaves and mix. Do not add the koftas in the hot curry as they break.
Take the curry in a serving bowl, and then place the fried koftas in it gently.
Garnish with chopped coriander leaves, cream and serve kofta curry hot. For more recipes, visit vegrecipesofindia.com
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