Vegetable Kofta Curry

Vegetable Kofta Curry ingredients

• 2 medium potatoes
• 0.5 cup carrots
• 0.5 cup green beans
• 0.25 cup peas
• 1 tsp ginger-garlic paste
• 1 green chili
• 0.5 tsp garam masala
• 0.25 tsp turmeric powder
• 0.75 tsp salt
• 0.5 cup gram flour (besan)
• 2 tbsp cornstarch
• 3 cups oil
• 3 tbsp ghee or oil
• 1 large onion
• 1.5 tbsp ginger-garlic paste
• 3 medium tomatoes
• 0.25 cup cashews
• 0.25 cup yogurt
• 0.5 tsp turmeric powder
• 1.5 tsp red chili powder
• 2 tsp coriander powder
• 1 tsp garam masala
• 1 tsp salt
• 1.5 cups water
• 2 tbsp fresh cream
• 2 tbsp fresh cilantro

How to make Vegetable Kofta Curry

1. **For the Koftas:** In a large bowl, combine the 2 mashed medium potatoes, 0.5 cup grated carrots, 0.5 cup finely chopped green beans, 0.25 cup cooked peas, 1 tsp ginger-garlic paste, 1 finely chopped green chili, 0.5 tsp garam masala, 0.25 tsp turmeric powder, and 0.75 tsp salt. Mix thoroughly.
2. Add 0.5 cup gram flour (besan) and 2 tbsp cornstarch to the vegetable mixture. Knead everything together to form a soft, cohesive dough. If the mixture is too sticky, add a little more gram flour.
3. Divide the mixture into 12-14 equal portions and gently roll them into smooth, round balls about 1.5 inches in diameter. Set aside on a plate.
4. Heat 3 cups of oil in a deep kadhai or heavy-bottomed pan over medium-high heat to 350-360°F (175-180°C). Carefully deep-fry the koftas in batches of 4-5, ensuring not to overcrowd the pan. Fry for 4-6 minutes, turning occasionally, until they are evenly golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
5. **For the Gravy:** In a separate large pan or Dutch oven, heat 3 tbsp ghee or oil over medium heat. Add the finely chopped large onion and sauté for 8-10 minutes until deeply golden brown and caramelized. Then, stir in 1.5 tbsp ginger-garlic paste and cook for 2 minutes until aromatic.
6. Add the 3 pureed medium tomatoes, along with 0.5 tsp turmeric powder, 1.5 tsp red chili powder, 2 tsp coriander powder, and 1 tsp salt. Cook the masala for 10-12 minutes, stirring frequently, until the oil separates from the mixture.
7. Meanwhile, blend the 0.25 cup soaked cashews with 0.25 cup whisked plain yogurt into a smooth paste. Reduce the heat to low, then slowly add this cashew-yogurt paste to the pan, stirring continuously to prevent curdling. Cook for 3-4 minutes, allowing the paste to integrate into the gravy.
8. Pour in 1.5 cups of water and bring the gravy to a gentle simmer. Cover the pan and let it cook for 8-10 minutes, allowing the flavors to meld and the gravy to thicken slightly.
9. Stir in 1 tsp garam masala. Taste the gravy and adjust salt or spices if needed. Keep the gravy simmering on low heat.
10. Just before serving, gently add the fried koftas into the hot gravy. Do not add them too early, as they may become soggy. Simmer for 2-3 minutes to allow the koftas to absorb some of the gravy's flavors.
11. Garnish with a drizzle of fresh cream and 2 tbsp chopped fresh cilantro. Serve hot with naan, roti, or jeera rice.

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