Ingredients
Kofta
- 7-8 leaves Fresh Spinach/ Palak (Washed and then Roughly Chopped)
- 1 tbsp Sweet corn
- 1 tbsp Peas/ Matar
- 1 tbsp French Beans (Roughly Chopped)
- 1 Small carrot (Roughly Chopped)
- 1 small Cauliflower/ Gobhi (Washed and then break in to small florets)
- 3-4 nos Green Chili (Roughly Chopped)
- 2 tsp Ginger (Roughly Chopped)
- 2-3 tbsp Bread Crumbs
- 0.5 tsp Salt (Or as per taste)
- 0.5 tsp Black Salt
- 0.5 tsp Dry roasted Cumin/ Bhuna Jeera
- 1 pinch Asafoetida/ Hing
- 0.5 tsp Dry Mango Powder/ Aamchur
- 0.5 tsp Red Chili Powder (Or as per tolerance)
- To fry Oil
Gravy
- 2 tbsp Oil
- 1 pinch Asafoetida/ Hing
- 0.5 tsp Cumin Seeds/ Jeera
- 3-4 nos Whole red chilli (Dry)
- 1 large onion (Roughly Chopped)
- 2 tsp Coriander Powder/ Dhaniya
- 0.5 tsp Turmeric Powder/ Haldi
- 1 large Tomato (Roughly Chopped)
- 1 tbsp Peanuts
- 1 tbsp Fresh Cream (To garnish)
Servings: people
Instructions
Gravy
- Heat 1 tbsp oil in a pan. When oil is hot enough, add hing and jeera. When jeera starts cracker, add whole red chili and fry for few seconds. Then add onion and fry till pink in color. Now add haldi and dhaniya powder and fry for few seconds. Add tomato and peanuts, mix well and cover the pan and leave for 7-8 minutes.
- When tomatos are soft, switch off the flame, cover the pan and leave for 10-15 minutes to cooled down.
- Meanwhile lets prepare koftas.
Kofta
- Finely chop all the vegetables including green chili and ginger in a food processor.
- Add sufficient bread crumbs to binding consistency. And add salt, black salt, jeera powder, red chili powder, hing and aamchur powder. Mix well.
- Divide the mix in to 6 equal portions and make long balls giving a shape like kofta. Fry on medium to low heat untill golden brown Remove on absorbent paper and keep aside.
Gravy
- Now check the gravy must be cooled enough by now. Grind it to a smooth paste.
- Heat 1 tbsp oil in another pan. When oil is hot enough, add gravy and let it boil. When it starts boiling, add sufficient water and let it boil again. When a boil comes, cover the pan and reduce the flame to low. Leave it for 7-8 minutes.
- Check if gravy has changed in color and starts leaving sides. Switched off the flame cover the pan.
- Now for serving, pour gravy in a serving dish and dip koftas in this. Garnish with fresh cream and serve hot.
Recipe Notes
- Be careful while frying koftas, Do not flip again and again, it might break.
- Fry on medium to low low heat so that they cook well deep inside.
- Dip the koftas to gravy just before serving.
- You may choose vegetables easily available to you.
- For garnishing you may also use very thick curd instead of cream.
"Be Vegetarian be Happy"
"Live and Let Live"
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