Veg Kofta Curry - Healthy And Tasty Veg Kofta Curry Recipe At Home

By Samanwita Majumdar, Posted on 17/07/2020 - 8 Comments
Veg Kofta Curry - Healthy And Tasty Veg Kofta Curry Recipe At Home

PREPARATION TIME

25m

COOKING TIME

15m

RATINGS

2.9 Average Ratings

COMMENTS

8 User Comments

This is a rich and creamy gravy of the koftas which are fried using mashed vegetables. The gravy is spicy but it is not hot rather on the sweeter side. It is served best with Chapati. This can be an effective dish to utilize the left over portions of vegetables.

Ingredients of For vegetable balls preparation

1.00 cup Water
0.25 no Cabbage
0.50 no Carrot
1.00 no Potato
0.50 cup Green Peas
0.25 tbsp Salt
3.00 tbsp Corn Flour
2.00 cup Oil

Ingredients of For sauce preparation

1.00 tbsp Oil
1.00 tbsp Ginger Paste
1.00 no Tomato
2.00 tbsp Fresh Cream
2.00 no Chili
1.00 tbsp Coriander Leaves
0.25 tbsp Salt
0.25 tbsp Sugar
1.00 no Green chili

For Vegetable Balls Preparation

Chop the cabbage into fine pieces. Peel the carrot and slice it into fine pieces. Peel a potato and cut it into 4 pieces Wash the green peas. Cut the beans into small pieces.

STEP : 1

Chop the cabbage into fine pieces. Peel the carrot and slice it into fine pieces. Peel a potato and cut it into 4 pieces Wash the green peas. Cut the beans into small pieces.

Add half a cup of water to the pressure cooker and then boil the vegetables with a pinch of salt.

STEP : 2

Add half a cup of water to the pressure cooker and then boil the vegetables with a pinch of salt.

Once the pressure is cooled , open its lid and then drain off the excess water and cool the vegetables.

STEP : 3

Once the pressure is cooled , open its lid and then drain off the excess water and cool the vegetables.

Put the boiled vegetables in a mixing bowl. Add some salt and mash them very well so that they become consistent. Add cornflour.

STEP : 4

Put the boiled vegetables in a mixing bowl. Add some salt and mash them very well so that they become consistent. Add cornflour.

Now make small balls of the vegetables and set them aside in a plate. Put them in a refrigerator before frying so that they harden.

STEP : 5

Now make small balls of the vegetables and set them aside in a plate. Put them in a refrigerator before frying so that they harden.

Heat oil in a tawa and fry the vegetable balls on all sides till they are turned golden brown in color.

STEP : 6

Heat oil in a tawa and fry the vegetable balls on all sides till they are turned golden brown in color.

Once the vegetable balls are well fried and turn brownish, remove them from the flames and drain the excess oil and set them aside in a bowl.

STEP : 7

Once the vegetable balls are well fried and turn brownish, remove them from the flames and drain the excess oil and set them aside in a bowl.

For Sauce Preparation

Make a paste of the ginger and also grate the tomato to get a puree of the same. Set aside fresh cream to be added before serving. Slit the green chili and chop the washed coriander leaves.

STEP : 1

Make a paste of the ginger and also grate the tomato to get a puree of the same. Set aside fresh cream to be added before serving. Slit the green chili and chop the washed coriander leaves.

Heat oil in a kadai and add the tomato paste and ginger paste, salt and sugar and cook for some time till the tomato is semi cooked. Also add t he green chili.

STEP : 2

Heat oil in a kadai and add the tomato paste and ginger paste, salt and sugar and cook for some time till the tomato is semi cooked. Also add t he green chili.

Add the vegetable balls to the mixture and add a cup of water and cook till the gravy thickens. Remove from flame and it is ready to be served. Add the fresh cream and nutmeg powder along with grated cheese and coriander garnishing before serving.

STEP : 3

Add the vegetable balls to the mixture and add a cup of water and cook till the gravy thickens. Remove from flame and it is ready to be served. Add the fresh cream and nutmeg powder along with grated cheese and coriander garnishing before serving.

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Comments (8)
PARNEET KAUR PARNEET KAUR
wow thats yammy, this is very delicious food, the way it was explined to preparetion was very good, its very easy to prepare using all ingredients available in all indian kitchen, when i made this dish in home the outcome was awesome, the aroma of masala was so good ,the taste was really nice , try with parata, chapaty and also with pot of steamed rice, can be enjoyed by all age group of people include the kids they love this food, when you eating this was so soft and masala all are mixed well and give you mouthwatering taste and healthy as mutton is source of protien, finally awesome food, thanks for sharing such a great recipe with us, enjoy
putchakayala nandini putchakayala nandini
the wrap is one of my favorite dishes and just love them so much. I made this recipe for my family and them absolutely loved it. I really appreciate the chef and a great job done
Sangeetha Ravindran Sangeetha Ravindran
This dish is one of my favorites to be eaten with kulcha or nan or rotis. It is really nutritious since it has so many vegetables and masala that are all a part of our staple diet.
Sambhav Sharma Sambhav Sharma
The taste is exquisite and simply lovely. Kudos to the chef for making this, it shows that they are skilled and know their work and this was a delight to have
Arun kumar k Arun kumar k
its tasty, i love this food,i was trilled seeing this recipe well explained by easy steps with all ingredients, its so healthy and all age groups can enjoy it, specially kids love this dish, thanks for such yammy recipe enjoy