Vegetable Kofta Curry

This is one of the delicious curry. Vegetable balls fried and added to the rich creamy curry make it delicious. I dont make it often, but love it to the core. I like the mixed veg version as it includes all the veggies. I deep fried the koftas however it can be baked. Never tried baking them, but intend to try very soon. For now, lets take a look at the recipe...
Happy Cooking...

Ingredients:

For the koftas:

Grated mixed vegetables - 2 cups(I used cauliflower, potato, peas, carrot)
Gram flour/Besan/Kadalai maavu - about 3/4 cup
Cumin seeds - 1 tsp
Kasuri methi/dried fenugreek leaves - 1 tbsp(heaped)
Chilli powder - 1 tsp
Garam masala - 1 tsp
Salt to taste
Oil for deep frying

For the gravy:

Tomato puree - 2 cups
Onion - 1
Whole garam masala - Cinnamon -1 inch piece,Cloves -2, Cardamom -1
Chilli powder - 1 tsp
Turmeric powder - 1 tsp
Garam masala - 1 tsp
Cashewnut paste - 1/2 cup
Salt to taste 
Oil - 1 tbsp
Coriander leaves for garnish

Method:

Mix all the ingredients together(except oil) for the koftas and blend them really well using your fingers until it comes together like a ball of dough.

Take small portions and shape them into round koftas.

Heat oil and deep fry until brown. 
Drain and keep aside.

Heat oil and add whole garam masala and onions. Fry the onions until golden. 

Add tomato puree and cook till raw smell goes away.

Add the dry spices and stir for a few seconds. Cook for about 5-8 minutes.

Add cashewnut paste and adjust the gravy consistency and check for seasoning. Bring to a boil, cover and let simmer for 10 minutes.

For the koftas:

Mix all the ingredients together(except oil) for the koftas and blend them really well using your fingers until it comes together like a ball of dough. Take small portions and shape them into round koftas.
Heat oil and deep fry until brown. 
Drain and keep aside.

For the gravy:

Heat oil and add whole garam masala and onions. Fry the onions until golden. Add tomato puree and cook till raw smell goes away. Add the dry spices and stir for a few seconds. Cook for about 5-8 minutes. Add cashewnut paste and adjust the gravy consistency and check for seasoning. Bring to a boil, cover and let simmer for 10 minutes.
Before serving warm up the gravy and add the koftas gently into the gravy. Do not stir or the koftas will get mashed.

Tips:

The koftas can be fried in advance but add them in the hot gravy just before serving, they do soak up and become really soft.
You can add cream to the gravy to make it rich.
Keep the gravy little thin(watery) as the koftas will soak up gravy.


Sending this recipe to Priyas Virundhu , Gayathris cookspot for WTML