Mixed vegetable koftas are very easy and quick to cook. Full of vegetables still full of creams and cheese. Especially when you want your children to eat vegetables without knowing them, then you can make mix vegetable kofta with creamy, cheesy gravy or curry with lots of cheese inside. Like this, you can make your children eat lots of veggies. More than that, something extraordinary than your regular meals, so try this recipe at your home with available ingredients. Mixed vegetable kofta can be served like pakoras with creamy sauce, and it can serve as mixed veg kofta subject and curry. So enjoy it in many ways.
For making something extraordinary than regular meals, we suggested you this is an amazing dish that can be made with two things one can make with kofta curry and made with gravy. Both the recipes are delicious. Kofta curry goes with roti chapatti very well. For vegetable kofta, you have to make kofta first, so we will see how to make kofta..!
For making vegetable kofta, you have to follow the below steps:
- First, you have to make a kofta mixture with lots of vegetables
- Then you have to fry that veg kofta
- Then you have to make curry or gravy as per your choice and another side munching.
Ingredients:
- Vegetables like potato, carrot, beans, brinjal, bhindi, bitter gourd, capsicum, onion flower, cabbage, etc.
- You can add more veggies as per your choice, and you can discard them as per your choice.
- Oil to fry
- Jeera powder
- Salt and black pepper
- Garlic and turmeric
- Garam masala powder
- Chilli powder
- Cheese, paneer
- Amchur powder
- Fresh coriander leaves
Making Of Kofta
- Firstly grate all the vegetables you want to add in kofta using a chopper.
- You can take carrot capsicum, potato cauliflower, green peas, beans, etc.
- After chopping all veggies, you can add green peas direct or boiled. It’s completely your choice of taste.
- If you do not have a chopper, you can boil all the veggies that we take to make kofta and mess them and mix them well in one bowl, then add boil or not cooked as per your need quantity on green peas.
- In this mixture of colorful veggies, you can add cheese or paneer to make them more fluffy.
- You can use cheese as per or choice and can avoid it also.
- Then add chili powder, turmeric powder, salt, black pepper, amchoor powder, garam masala powder, etc., as per your taste.
- Add one cup of flour, not much otherwise, it will give a bad taste.
- Mix well and make small balls from it.
- Fry that bolls until they are a light golden color.
- Let them cool for a while and oil-free.
- Then your mixed vegetable koftas are ready to serve with curry or gravy.
Ingredients For Curry:
- 12 cashews
- salt
- 3 cups roughly chopped onions
- 1 green chili
- ½ tablespoon roughly chopped garlic and
- ½ tablespoon roughly chopped ginger
- 1 cup chopped tomatoes
- 1 bay leaf
- 1-inch cinnamon,
- 2 green cardamoms
- 1 black cardamom
- 2 single strands of mace
- ¼ teaspoon garam masala powder,
- ¼ teaspoon Kasuri methi (crushed)
- 2 tablespoons low fat cream
- 1 tablespoon chopped coriander
- ¼ teaspoon turmeric powder
- ½ teaspoon Kashmiri red chili powder
- ¼ teaspoon regular red chili powder.
Making Of Kofta Curry
- In a food processor or chopper or blender/grinder jar, take 12 cashews. Add 3 tablespoons water and grind to a smooth paste, remove cashew paste and keep aside.
- In the same processor or chopper or grinder, take 1.3 cups roughly chopped onions, 1 green chili, ½ tablespoon roughly chopped garlic, and ½ tablespoon roughly chopped ginger. Without adding any water, grind to a smooth paste. Keep aside.
- In the same processor or chopper, or grinder, take 1 cup of tightly packed chopped tomatoes, and make a tomato puree without adding any water.
- Heat the oil in a pan on medium heat. Once hot, add bay leaf, cinnamon stick, black cardamoms, and green cardamoms. Saute for a minute or till you get the nice aroma of the spices.
- Now add prepared onion paste. Mix and let it simmer. On a low to medium flame, stirring often.
- Saute till the onion paste turns golden and thick.
- Now add pureed tomatoes. Mix well and continue cooking.
- Next, add the cashew paste. Mix again and sauté this masala for 2 to 3 minutes on a low to medium flame, stirring often
- Then add ¼ teaspoon turmeric powder and ½ teaspoon Kashmiri red chili powder or ¼ teaspoon regular red chili powder. Mix very well.
- Keep the flame to a low, and then add 3 tablespoons of fresh curd or yogurt.
- Stir briskly and quickly while you are adding the fresh curd. Mix very well
- Now sauté this masala, till you see oil or ghee releasing from the sides. The whole masala will reduce, and you can easily see oil releasing from the masala.
- Now add 1.5 cups water or add as required. For a thicker gravy, you can add 1 to 1.25 cups of water.
- Season with salt.
- Bring the curry to a simmer on low to medium flame for 6 to 7 minutes once the curry is done.
- Add ¼ teaspoon garam masala powder, ¼ teaspoon Kasuri methi (crushed).
- 2 tablespoons low-fat cream. The cream is optional.
- Switch off the flame and add one tablespoon chopped coriander leaves and mix well.
- Do not add veggie kofta in the hot curry or gravy as they break.
- Now take the curry in a serving bowl or dish.
- Place the veggie kofta on the curry. Garnish with some chopped coriander leaves, grated cheese, and cream.
Serving Suggestion:
Serve veg kofta curry with lachha paratha, plain naan, garlic naan, or kulcha. Have onion lachha and salted lassi or chaas on the side to have a complete meal. It can be served with jeera rice or matar pulao.
Conclusion:
Making something new using veggies and cheese or paneer which can give a delicious taste and something new than regular you can pick up the recipe of mixed vegetable kofta from our article give them your touch and enjoy.
