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The ingredients needed to cook Veg Kofta Curry:
- Take 8 of small potatoes (boiled and mashed to get 1 1/2 cup mash).
- Provide 100 gms of Paneer (Grated finely to get 1/2 cup).
- Provide 1/2 tsp of Red chilli powder.
- You need 1 tsp of Garam Masala.
- Take 2 tbsp of Cornflour.
- Provide 8-10 of Cashewnuts.
- Get 8-10 of Pistachios.
- Use to taste of Salt.
- Get Some of Oil for frying the koftas.
- Provide For of dusting the koftas :.
- Use As required of All Purpose Flour.
- Prepare For of Gravy :.
- Prepare 2 of Medium sized Onions.
- Get 2 of Medium sized Tomatoes.
- Prepare 3-4 of Large Garlic cloves.
- Get 1/2 inch of Ginger.
- Provide 1/4 tsp of Cumin seeds.
- Provide 2 of Small Cardamoms.
- Get 2 of cloves.
- Provide 2 inch of Cinnamon.
- Use 2-3 of Black Peppercorns.
- Provide 1/4 tsp of Turmeric powder.
- Provide 1 tsp of Red chilli powder …..to be adjusted.
- Use 1 tsp of Kashmiri red chilli powder.
- Take 1 1/2 tsp of Coriander powder.
- Prepare 3/4 tsp of Cumin powder.
- Use 3 tsp of Sugar.
- Take 2 tbsp of Cream (or Malai).
- Take 10 of Cashewnuts.
- Get 3 tbs of Oil.
- Provide to taste of Salt.
- Prepare Some of Coriander leaves for garnishing.
Instructions to make Veg Kofta Curry:
- To begin making the Kofta curry, first steam or boil the potatoes. Cool and then peel the potatoes and grate them. At the same time soak the cashewnuts mentioned for the gravy in sufficient hot water for about half an hour..
- Grate the paneer finely..
- Chop the dry fruits finely for stuffing in the koftas. Reserve the remaining after stuffing, for garnishing..
- Add all the mentioned ingredients for the koftas (except the dry fruits) in a mixing bowl and knead softly to get a soft dough..
- Roll into small balls and stuff each kofta with 1/4 tsp chopped dry fruits..
- Roll each kofta in all purpose flour to coat each ball well with the flour..
- Heat oil in a kadhai and deep fry the koftas in hot oil till golden in colour. Other option is to make the koftas in a paniyaram pan..
- Drain the koftas on an absorbent paper to discard the extra oil..
- In the meantime while making the koftas, heat the oil in a saucepan and add the whole spices. As soon as they splutter add the cubed onion and 1/4 tsp salt. Saute till onions turn translucent..
- Grind the ginger garlic into a paste and add to the onions. Add the cubed tomatoes at the same time. Saute for a few minutes..
- Add the dry spice powders and mix well. Now add 1/2 cup water to the entire mixture and cook covered. When the mixture turns pulpy, switch off the heat and let it cool. Grind it to a smooth paste..
- Add the ground paste in another saucepan and add sugar and salt to taste. Grind the soaked cashewnuts to a fine paste and add to the gravy and mix well..
- Add water as required to bring the gravy to a medium thick consistency and bring to a boil stirring occasionally..
- At the end when the gravy is ready, add the cream and mix well. Switch off the flame immediately..
- Arrange the koftas in a serving bowl and pour the prepared gravy over them. Serve hot garnished with fresh cream, chopped fresh coriander and the reserved chopped dry fruits..
Beef Kofta Curry, or simply kofte, is a classic Pakistani and Indian curry made of tender meatballs simmered in a spicy, flavorful sauce.. Restaurant Style Veg Kofta Gravy Recipe - Free download as PDF File (.pdf), Text File (.txt) or read online for free. kofta. Vegetables, cashew nuts, dried fruit and spices are rolled into balls, baked and served in a rich tomato curry. Don't be put off by the large list of ingredients, many are repeated. Make Indian kofta curry easy and vegetarian-friendly by using meatless vegetable meatballs in this creamy dinner dish that's quick to make, but full of flavor.
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