Vegetable Kofta Curry Recipe


Main Ingredient


 Potatoes2⁄3 Pound
 Shelled peas1⁄2 Pound
 Carrots1 Pound, sliced
 Salt To Taste
 Pepper To Taste
 Flour2 Tablespoon (For Coating)
 Frying oil2 Cup (32 tbs) (For Deep Frying)
 Onions3 , finely chopped
 Ghee/Butter2 Ounce
 Garlic1 Clove (5 gm), crushed
 Fresh root ginger1 Inch, finely chopped
 Ground turmeric1 Tablespoon
 Ground cinnamon1 Teaspoon
 Ground cloves1 Teaspoon
 Tomatoes2 , skinned and mashed
 Vegetable stock1⁄2 Pint
 Chili powder1⁄4 Teaspoon
 Double cream4 Tablespoon
 Chopped coriander leaves2 Tablespoon (To Garnish)

Nutrition Facts

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


Cook the potatoes, peas and carrots separately in boiling salted water until tender.
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



pratibha mishra says :

nice n simple dish
Posted on: 14 February 2012 - 8:32am