Vegetable kofta curry

Winter is my favorite season, this is the best for all vege lovers b cause we get ,wonderfully fresh vegetables in this season fridge is overloaded with vegeis....but v all know how the kids just hate repetition of menu when I was struggling with their demand of no repetition ....just an idea clicked in my mind why not mix all the vegetables and make something different and interesting kofta curry  ....
Vegetable Kofta Curry Recipe is a thick curd based curry recipe, in which Crispy Vegetable Pakode are cooked and flavored with Indian Spices and Masala.



4 pieces of garlic
1 teaspoon ginger
2 green chillies
1 cup carrot, grated
1 cup cauliflower florets
1/2 cup cabbage, shredded
1 cup onion, finely chopped 
2 cups finely chopped tomatoes 
1/2 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1/4 teaspoon ground black pepper
2 Tbsp tomato pure 
1/2 cup thick curd
1 teaspoon coriander powder
1 tablespoon coriander leaves, finely chopped
2 tablespoon bengal gram flour (besan)
Salt to taste
Cooking oil for frying


Keep all the veggies ready for making fried kofta and its curry. Mix the grated vegetables (except onion and tomato), ginger, garlic and green chillies in a chopper. Chop them very finely (just like we do for making manchurian). Add a tea spoon of salt.

Put the chopped vegetables in a muslin cloth. Squeeze the water from veggies as much as you can do. Do not throw the water, but reserve it for making it’s gravy. 
Now mix besan, salt, red chilli powder, turmeric powder and ground black pepper in vegetables. 
Knead the prepared mixture with your hands for making small balls. Make small round or oval shaped balls from the mixture. Just like shown in picture.

Heat good amount of oil in a frying pan and deep fry the kofta’s on a moderate flame, till they turn crispy and brown. Drain on oil absorbent paper napkin and keep aside.

Now heat 2 tbsp of oil in a non-stick pan, crush whole garam masala a little and add. Saute for a while and then add chopped onion. Cook till the onion transparent. 
Cool down the onion mixture in the pan itself just for few minutes, so that we can blend it. Now mix the onion with whole garam masala and chopped tomatoes into a grinding jar. Grind until we get a smooth puree of it. You can really feel the fresh fragrant of whole garam masala.

Heat the same pan and add prepared puree. Mix little bit of salt and cover the pan. Leave to cook for 2 minutes on a low flame, till the puree turns into a nice red color and oil begins to separate. Now mix the curd and stir continue to get a good gravy or curry. Stir in fried vegetable kofta and mix reserved water. If you want your curry little more watery then add little more water in it. 

Wait for a good boil of a curry. Cook for one more minute and garnish with handful coriander leaves.


Add Koftas before serving and serve with your choice of  roti (Indian bread).


remya sean said…