Wednesday, 11 February 2015


Royal Nutty Veggie Kofta


For Koftas:

Cashewnuts                        - 5
Almonds                             - 5
Pistachio                             - 5
Coconut                              - 1 tblspoon grated
Raisins                                - 10
Corn Kernels                      - 1 tblspoon
Carrot                                 - 2 tblspoon (Grated / Finely chopped)
Mix Peppers                       - 2 tblspoon (Finely chopped)
Boiled Potatoes                  - 3 boiled and mashed
Fresh Coriander                 - 1 tblspoon
Cornflour                           - 2 tblspoon
Salt                                    - To taste
Amchoor                           - 1 tspoon
Black pepper                     - 1 tspoon (Powder)
Oil                                     - for deep frying

For Kofta Gravy:

Cumin Seeds                     - 1/4 tspoon
Hing                                  - 1 pinch
Green Cardamom             - 2
Cloves                               - 2
Cinnamon powder            - 1/4 tspoon
Onions                              - 2
Garlic                                - 4 cloves
Ginger                               - 1 inch
Tomatoes                          - 2 large
Cashewnuts                      - 5 soaked in water
coriander powder             - 1/2 teaspoon
Garam masala                  - 1/2 teaspoon
Turmeric powder             - 1/4 teaspoon
Kasoori methi                  - 1/2 teaspoon
Salt                                   - to taste
Cream/Set Yogurt            - 2 tblspoon
Oil                                     - 1 tblspoon for tempering
Water                               - 2 cup or your choice of thickness


For Kofta balls:

Mash the boiled potatoes in a deep mixing bowl.
Now mix in the veggies to the potatoes.
Coarse grind the nuts except raisin and coconut.
Mix the nuts, raisins and coconut to the potatoes.
Finely chop the fresh coriander and throw it in the mixing bowl.
Now add all the dry masalas (salt, amchoor, black pepper powder) and cornflour into the bowl.
Give it a good mix using your hands and make it like a dough.
Now make same size round balls out of this mix.

Once all the balls are shaped, keep them in the fridge for 10 minutes.
After 10 minutes take the Kofta balls out of the fridge and deep fry them until golden brown and crisp.
Keep the kofta balls aside after frying them to cool them.

For Kofta Gravy:

Grind Onion, garlic and ginger to fine paste.
Grind the cashewnuts into a fine paste.
Also puree the tomatoes. Keep both the pastes and puree aside and start with the cooking of gravy.
Warm 1 tblspoon oil heavy bottom pan. Add all the whole spices ( Cumin, Green Cardamom, Cloves and hing) to it.
Now lower the flame to slow, add cinnamon powder, turmeric powder and salt to the pan.
Mix it well for a second and add onion paste to it. Cook for 3-5 minutes until the raw smell of onion goes away.
Once done, add in the tomato puree to it. cook again for 2-3 minutes.
Now add coriander powder, kasoori methi and cashewnut paste to it.
Mix it well and cook for 5 minutes.
Now add the 1 n half tblspoon of set yogurt/cream to the pan and mix it very well while stirring continuously.
Add in the water and let it boil for 5-7 minutes.
Check the consistency of gravy as per your choice. I keep kofta curry a bit thick else koftas go very soft and fall apart in the gravy.
The gravy is ready.

To assemble the koftas and gravy, your just need to take out the gravy in a deep serving bowl and dip the kofta balls into it.
Garnish them with fresh coriander and 1/2 table spoon of cream/yogurt.

If your kofta balls are very soft, do not dip them in the gravy just after cooking. Dip them just before serving.
Serve these Royal Nutty Veggie Koftas with steamed rice and laccha parathas.

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