The Koftas are found from the Indian
subcontinent through Central Asia, the Middle East, the Balkans, and northern
Africa. Koftas are found in the traditional cuisines of Iran, Afghanistan,
Albania, Bulgaria, Georgia, Armenia, Azerbaijan, Greece, India, Morocco Pakistan
Romania and Turkey.
The
first appearance of recipes for kofta are in the earliest Arab cookbooks.
In
India, this kofta is a traditional dish of north Indian and there are various
types of kofta like malai kofta, lauki kofta, veg kofta and so on.
Here
I had made veg kofta curry. veg kofta curry has 3 steps
1. Making veg kofta ball
2. Making veg curry
3. Assembling them before serving.
Ingredients:
For Kofta Ball:
1. Carrot – 2 Medium size
2.
Potato
– 2 Medium size
3. Green peas- 1/3 cup
4. cauliflower -7 florets
5. Capsicum – 1/4cup
6. Cumin power-1/2 tsp
7. Garam masala-1/4 tsp
8. Red chill powder-1/4 tsp
9. Gram flour-1/3 cup
10. Salt to taste.
11. Oil for deep frying.
For curry:
1. Onion – 2 medium size
2. Tomato – 2 medium size
3. Garlic -10 cloves
4. Ginger – 2 inch
5. Cashew nut – 10
6.
Turmeric
powder -1/4 tsp
7. Coriander powder- 3/4 tsp
8. Garam masala-1/4 tsp
9. Red chill powder-1 tsp
10. Kashmiri chill powder-1/2 tsp
11. Kasthuri methi – 1/2 tsp
12. Oil – 3 tsp
13. Salt to taste.
To Make Veg kofta ball:
1. 1st roughly cut all veggies
mentioned in the kofta ball ingredients.
2. Then steam and cook the veggies till they are 60%
cooked. And then allow it to cool down
3. Now add the veggies to the mixer jar and pulse
them and make it into a cores paste.
4. Now add the veggies paste to the mixing bowl
and to it add
I. Cumin power-1/2 tsp
II. Garam masala-1/4 tsp
III. Red chill powder-1/4 tsp
IV. Gram flour-1/3 cup
V. Salt to taste
And combine them well.
5. The consistency of the mixture should be such
as to keep balls. If not add little extra gram flour and adjust the
consistency.
6. Now from the mixture make medium size balls
and keep them ready for frying.
7. Now in a kadai add oil for deep frying and
heat it.
8. Once the oil is heated (not overheated) add
the balls and fry until it turns golden brown on both sides.
9. Once it’s fried take them and keep them aside.
Now yummy
veg kofta balls are ready.
To Make curry:
1. In a mixer jar add roughly chopped onion,
tomato, garlic and ginger and grind it into a fine puree and keep them aside.
2. In a
mixer jar add 10 cashew nuts and grind them into a fine paste and keep it aside.
3. Heat a kadai by adding 3 tsp of oil.
4. Once the oil is heated add the onion tomato puree
made in step 1 and cook until the raw smell goes. If needed add little water
and cook the puree.
5. Then add
I. Turmeric powder -1/4 tsp
II. Coriander powder- 3/4 tsp
III.
Garam
masala-1/4 tsp
IV. Red chill powder-1 tsp
V. Kashmiri chill powder-1/2 tsp
VI. Salt to taste.
Saute well and cook till the raw smell of the masala goes.
6. Then finally add cashew paste saute and cook for
2 minutes.
7. After 2 minutes turn off the stove and garnish
the gravy with crushed kasthuri methi.
Now rich and creamy curry is ready.
To
assemble veg kofta curry:
1. In a serving bowl before serving place the
fried kofta ball and pour gravy on top of it and serve.
Now delicious
veg kofta curry is ready. Serve it as side dish for chapathi, roti, nan or with
jeera rice.
Note:
1. You can make the mixture for the kofta ball in
advance and can be stored in the fridge.
2. Similarly, you can make the curry in advance. If
you’re planning it for dinner you can make the curry by noon and keep it.
3. Only before serving ensure to place the kofta
balls and pour the gravy on top of it.
4. In advance
don’t drop the kofta ball in the curry. If so the balls will turn too soggy and
will get break in the curry . which will change the taste and texture of the
curry.
5. You can just eat the kofta balls after frying
that too will taste good.