Mix Veg Kofta Curry
Mix veg kofta curry or Vegetable kofta curry is an exotic Indian gravy dish. The Kofta’s which are basically balls made out of minced veggies and spices that are deep or 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 any type of green chutney or Tomato Ketchup. This dish can be served with Rice or Roti, Naan or Chapati etc. 




For Veg Kofta- (10-12 Kofta’s)

1 large potato boiled mashed
¾  cup cauliflower florets
½  cup diced carrots
½  cup green peas
½ cup grated cabbage
2 green chillies finely chopped
Coriander leaves finely chopped
1/2 tbsp coriander powder
1 tsp red chilli powder
1 tsp cumin seeds powder
1/2 tsp garam masala
salt  to taste
1 tbspn besan
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 tsp cumin seeds (zeera)
1 tespn ginger-garlic paste
1 small onion finely chopped
2 tomatoes pureed or finally chopped
1/4 tespn turmeric powder
1 tbspn coriander powder
½  to 1 tsp red chilli powder (or to taste)
1 tespn cumin seeds powder
½  tbspn garam masala (or to taste)
¼  cup cream (optional)
salt to taste


To Make the Kofta’s- 
In a food processor or chopper add the cauliflower, carrots, cabbage and  peas   to get a grated like consistency.
Pour this mixture into a bowl. To this add the mashed or grated boiled potato, green chili, coriander leaves and all the dry spices, salt.
Add besan and mix properly all ingredients. Add corn flour at a time and add as much required to bind the mixture.
Mix everything properly and make a dough. Keep aside.
Now make small balls of this mixture and keep aside.
Heat oil in a pan or wok and fry all kofta’s. Once a 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 deep pan or kadahi  heat oil and once hot add the bay leaves, cloves, cardamom, cinnamon, cumin seeds.
Saute till these spices are light brown or start to change color and then add the ginger garlic and onions.
Sauté till the onions are golden brown. Then add the pureed or chopped tomatoes, salt and turmeric.
 Mix well and cover and cook on medium flame until the mixture thickens. 
Once the tomato mixture thicken  add the dry spice powders like coriander, cumin, red chilli, and garam masala.
Mix well and cook till the mixture starts leaving some oil from the sides .
Then add a one cup of water and  mix and cook for about 4-5  minutes.
 Simmer for 5 mins. Then lower the gas and add cream slowly and keep mixing. Bring to a boil.
Serve with roti,chapatti or steamed rice or matar pulao.

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