Vegetable Kofta Recipe
Ingredients
| Safflower oil | 1 Tablespoon (For curry:) | |
| Onion | 1 Large, finely chopped (For curry:) | |
| Ginger | 1 Teaspoon, minced (For curry:) | |
| Garlic | 1 Teaspoon, minced (For curry:) | |
| 2 teaspoons kashmiri masala paste | ||
| Fennel powder | 2 Teaspoon (For curry:) | |
| Tomato | 1 Large, finely chopped (For curry:) | |
| Almonds | 1 Tablespoon, crushed (For curry:) | |
| Water | 1 Cup (16 tbs) (For curry:) | |
| Salt | 1 Teaspoon (For curry:) | |
| Coriander | 1/4 Cup (16 tbs), chopped (For curry:) | |
| Zucchini | 1 , grated (For vegetable kofta:) | |
| 2 potatoes, boiled, peeled and mashed | ||
| Salt | 1 Teaspoon (For vegetable kofta:) | |
| Coriander | 1/4 Cup (16 tbs), chopped (For vegetable kofta:) | |
| Sugar | 1 Teaspoon (For vegetable kofta:) | |
| 12 x 2.5 cubes mature cheese (any kind) | ||
| Egg and breadcrumbs, for coating | ||
| Safflower oil | 1/2 Cup (16 tbs) (For vegetable kofta:) | |
| Cream | 1 Tablespoon (For vegetable kofta:) | |
| Chopped fresh coriander, to garnish | ||
Directions
To make curry heat oil in pan, saute onion until transparent, add ginger, garlic, saute until golden brown.
Add masala paste, fennel, cook for 1 minute, add tomato, crushed almonds, water, stir well.
Set aside to cool.
Transfer to blender, blend to smooth mixture.
Return pan to heat, add blended mixture, bring to boil, simmer for 2 mins, add salt, adjust to taste, bring to boil for 1 minute.
Set aside.
To make kofta, squeeze out water from grated zucchini, mix potato, zucchini, salt coriander, sugar.
Make 12 balls placing 1 cheese cube inside each ball.
Refrigerate for 1 hour.
Dip in egg and coat with breadcrumbs, refrigerate for 1 hour.
Heat oil in small pan, deep-fry balls few at a time until golden brown, drain on absorbent paper.
Keep warm (not hot).
Add koftas to heated curry, just before serving.
Add masala paste, fennel, cook for 1 minute, add tomato, crushed almonds, water, stir well.
Set aside to cool.
Transfer to blender, blend to smooth mixture.
Return pan to heat, add blended mixture, bring to boil, simmer for 2 mins, add salt, adjust to taste, bring to boil for 1 minute.
Set aside.
To make kofta, squeeze out water from grated zucchini, mix potato, zucchini, salt coriander, sugar.
Make 12 balls placing 1 cheese cube inside each ball.
Refrigerate for 1 hour.
Dip in egg and coat with breadcrumbs, refrigerate for 1 hour.
Heat oil in small pan, deep-fry balls few at a time until golden brown, drain on absorbent paper.
Keep warm (not hot).
Add koftas to heated curry, just before serving.
Chef
