If you are a fan of Mughlai cuisine, try this humble cousin of the world famous 'Malai Kofta'. Vegetable kofta is a slightly healthier and less calorie cousin of Malai Kofta. It is also a great way of hiding all sorts of vegetables to your children. So here is the recipe:
Vegetable Kofta Curry Recipe
Ingredients: Assorted vegetables, boiled or grated. You can use cauliflower, potatoes, cabbage, lauki, carrots, peas, beans, capsicum, spinach etc. You will need a little besan, oil for frying, and spices according to your liking. For the gravy, you will need cashews, onion paste, ginger-garlic paste, whole spices, tomato puree and spices according to taste.
Start by making the dough for koftas. You can either boil or grate all vegetables. Potatoes should be used boiled only. Mix all the ingredients in a bowl and add salt/spices as per your taste. Now make lemon sized balls and fry them on mediu heat till golden brown. Keep aside.
Soak the cashews in warm water for 30 minutes. After 30 minutes, puree it and keep aside.
For the gravy, heat oil in a pan or kadai. Add whole spices like cumin, peppercorns, cloves and cinnamon. Pour in the onion puree after one minute and fry for few minutes. Now add in the ginger-garlic paste and keep frying. Fry the mix till it has cooked properly and starts to leave oil. Now pour in the tomato puree and cook more. It is time to add your spices, tumeric and salt. Now add the cashew paste. Keep frying the mix. When the mix starts to leave oil on the sides, it is time to add curd or cream. The curd should be fresh and not sour. If you do not have fresh curd, you can use cream or even malai mixed with a little milk. Cook for 2-3 minutes.
The gravy is now ready. Cook the koftas in this gravy for 2 minutes before serving hot and garnished with coriander leaves. You can enjoy this curry with naan, roti or even rice.