Veg Kofta Curry

We were just watching a random cookery show on TV where 2 ladies were preparing some kofta type cutlets for appetizer dish!!! I had a bad experience making kofta, so my husband prefers me to make it when he’s around.. But I got an instant craving to make any dish that consists of Kofta, and couldn’t control it this time! :P

And I came up with something not-too-spicy but fully flavored with different veggies… “Veg Kofta Curry” – A delicious dish that is a specialty of North-India! If not the complete dish, these koftas can be served as an appetizer, which are kids-friendly for sure :)


Makes: 2-3 servings
INGREDIENTS:
For Koftas–
2 Boiled Potatoes
1/2 cup Mix Veggies (Chopped)
Salt, to taste
1/2 tsp Cumin powder
1/4 tsp Red chilly powder
1/4 tsp Garam Masala
1/4 tsp Amchur
Oil, for deep-frying
For Brown Gravy–
2 Diced Onions
1 Chopped Tomato
4-5 Cashewnuts
1 tsp Melon Seeds (Magajtari)
2 tsp Yogurt
2 tsp Ginger-Garlic paste
1 tbsp Oil
1/2 tsp Coriander powder
1/2 tsp Garam Masala
1/4 tsp Turmeric Powder
1/2 tsp Kasoori Methi
Salt, to taste
Before Frying–
2 tsp Cornflour
4 tsp Water
1/2 cup Bread Crumbs
METHOD:
– Take boiled potatoes and mix veggies in a big bowl and mash them together.
– Add the spices, mix well and make 6-7 lemon-sized balls out of it.
– Mix cornflour and water to make a medium-thick slurry. And take bread crumbs in a flat plate.
– Roll each ball in cornflour slurry and then cover with breadcrumbs. 
– Heat oil in deep-frying pan and slide 2-3 koftas at a time carefully. Fry them on medium heat till golden brown.
– Put them out on an absorbent paper and drain excess oil.
– Take onions, tomato, cashew-nuts, melon seeds and yogurt in a mixture jar and grind them to make a smooth brown paste. (Add a little amount of water if required)
– Heat oil in a pan and add ginger-garlic paste. Saute it for a while.
– Add prepared brown paste with all spices and cook it uncovered for around 10 mins. 
– When oil starts to get released from the sides, turn off the heat and transfer it to a serving bowl.
– Arrange koftas on the plate and garnish with fresh cream before serving!!! 

SJ’s NOTE:
– Make sure to coat it fully as it may explode badly if oil comes in direct contact with corn or any other veggie with water content in it! I have had a bad experience with the same… 
– You can pick any veggies of your choice: french beans (fansi), cauliflower, bottle-gourd (dudhi), cabbage, broccoli etc.
– A variation can be done using soaked soya granules with mashed potatoes to make protein-rich kofta!
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Category : Gravies/Subzis, North-Indian
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