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Vegetable Kofta Curry Recipe
|Shelled peas||1⁄2 Pound|
|Carrots||1 Pound, sliced|
|Flour||2 Tablespoon (For Coating)|
|Frying oil||2 Cup (32 tbs) (For Deep Frying)|
|Onions||3 , finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Fresh root ginger||1 Inch, finely chopped|
|Ground turmeric||1 Tablespoon|
|Ground cinnamon||1 Teaspoon|
|Ground cloves||1 Teaspoon|
|Tomatoes||2 , skinned and mashed|
|Vegetable stock||1⁄2 Pint|
|Chili powder||1⁄4 Teaspoon|
|Double cream||4 Tablespoon|
|Chopped coriander leaves||2 Tablespoon (To Garnish)|
Serving size: Complete recipe
Calories 2214 Calories from Fat 1228
% Daily Value*
Total Fat 137 g210.4%
Saturated Fat 44.2 g220.8%
Trans Fat 0 g
Cholesterol 152 mg
Sodium 1265.7 mg52.7%
Total Carbohydrates 227 g75.5%
Dietary Fiber 52.1 g208.3%
Sugars 61.9 g
Protein 36 g72.3%
Vitamin A 1640.2% Vitamin C 429.1%
Calcium 51% Iron 99.2%
*Based on a 2000 Calorie diet
Mash the cooked vegetables together and season to taste with salt and pepper.
Form the mixture into small balls and coat them with flour.
Fry in the hot oil until golden brown.
Remove and drain on kitchen paper.
Fry the onions in the ghee or butter until golden brown.
Add the garlic, ginger, turmeric, cinnamon, cloves and a little water.
Cook for 2 minutes.
Add the tomatoes and simmer until the mixture forms a thick sauce.
Then add the stock, salt, pepper and chilli powder and bring to the boil.
Place the cooked koftas in the sauce and simmer for 15 minutes