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Veg Kofta Curry
Veg Kofta Curry

Before you jump to Veg Kofta Curry recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

The benefits of healthy eating are nowadays being given more publicity than ever before and there are many reasons for this. There are a lot of diseases related to a poor diet and there is a cost to the overall economy as individuals suffer from conditions such as heart disease and hypertension. While we’re incessantly being counseled to stick with healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not healthy for us. It is likely that many people feel it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to how they live. It is possible, however, to make a few small changes that can start to make a good impact on our daily eating habits.

Initially, you will have to be very careful when you are shopping for food that you don’t unthinkingly put things in your cart that you don’t wish to eat. For example, did you ever think to check how much sugar and salt are in your preferred cereal? A great healthy substitute can be porridge oats which have been proven to be beneficial for your heart and can give you good sustainable energy at the start of the day. If you’d rather not eat oatmeal on its own, try adding fresh fruits that can provide other healthy nutrients and as such, one small change to your diet has been achieved.

Evidently, it’s not hard to begin integrating healthy eating into your life.

We hope you got benefit from reading it, now let’s go back to veg kofta curry recipe. To cook veg kofta curry you need 32 ingredients and 15 steps. Here is how you do it.

The ingredients needed to prepare Veg Kofta Curry:
  1. Provide 8 small potatoes (boiled and mashed to get 1 1/2 cup mash)
  2. Take 100 gms Paneer (Grated finely to get 1/2 cup)
  3. Get 1/2 tsp Red chilli powder
  4. Provide 1 tsp Garam Masala
  5. Get 2 tbsp Cornflour
  6. You need 8-10 Cashewnuts
  7. Prepare 8-10 Pistachios
  8. Use to taste Salt
  9. Get Some Oil for frying the koftas
  10. You need For dusting the koftas :
  11. Get As required All Purpose Flour
  12. Take For Gravy :
  13. Provide 2 Medium sized Onions
  14. Take 2 Medium sized Tomatoes
  15. Prepare 3-4 Large Garlic cloves
  16. Use 1/2 inch Ginger
  17. Get 1/4 tsp Cumin seeds
  18. Prepare 2 Small Cardamoms
  19. Prepare 2 cloves
  20. Take 2 inch Cinnamon
  21. Prepare 2-3 Black Peppercorns
  22. Get 1/4 tsp Turmeric powder
  23. Get 1 tsp Red chilli powder …..to be adjusted
  24. Use 1 tsp Kashmiri red chilli powder
  25. You need 1 1/2 tsp Coriander powder
  26. Take 3/4 tsp Cumin powder
  27. Use 3 tsp Sugar
  28. You need 2 tbsp Cream (or Malai)
  29. Get 10 Cashewnuts
  30. You need 3 tbs Oil
  31. You need to taste Salt
  32. Get Some Coriander leaves for garnishing
Instructions to make Veg Kofta Curry:
  1. 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.
  2. Grate the paneer finely.
  3. Chop the dry fruits finely for stuffing in the koftas. Reserve the remaining after stuffing, for garnishing.
  4. Add all the mentioned ingredients for the koftas (except the dry fruits) in a mixing bowl and knead softly to get a soft dough.
  5. Roll into small balls and stuff each kofta with 1/4 tsp chopped dry fruits.
  6. Roll each kofta in all purpose flour to coat each ball well with the flour.
  7. 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.
  8. Drain the koftas on an absorbent paper to discard the extra oil.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. Add water as required to bring the gravy to a medium thick consistency and bring to a boil stirring occasionally.
  14. At the end when the gravy is ready, add the cream and mix well. Switch off the flame immediately.
  15. 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.

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