Description:
Veg kofta Curry is an exotic Indian gravy dish made from mixed vegetable dumplings dunked in an onion-tomato based gravy. Koftas are small, round or oval shaped dumplings made from minced vegetables, paneer etc. along with mild spices that are deep fried. I made this dish in flavourful and healthy spinach gravy. This dish is attractive in looks, rich and delicious in taste. It is worth making and serving at any formal lunch and dinner party on special occasions.
Ingredients:
For kofta
- ยพ cup besan (gram flour/ chickpea flour)
- 1 cup cauliflower (phul-gobi)
- ยฝ cup carrot
- ยฝ cup grated paneer
- 2 finely chopped green chilies
- ยฝ tsp black pepper powder
- ยฝ tsp amchur powder
- ยผ tsp garam masala
- ยผ tsp turmeric powder
- ยฝ tsp cumin-coriander powder
- 1 tsp kasuri methi
- ยฝ inch ginger
- ยผ tsp red chili powder
- 2 tbsp chopped fresh coriander
- 1 tsp salt (or as per taste)
- Oil for frying
For gravy
- 2 tbsp oil
- 1 tbsp butter
- Half bunch of spinach (palak)
- 2 medium size onion (sliced)
- 1 big tomato, if you have small take accordingly (sliced)
- 1 inch sliced ginger
- 5 garlic pods
- 2 green cardamom (ilaichi)
- 2 cloves
- 1 inch cinnamon stick (dalchini)
- 2 green chilies
- ยฝ javitri floret
- 15-20 cashew nuts
- ยฝ tsp shahi jeera
- 1 tsp red chili powder
- 2 bay leaves
- ยฝ tsp turmeric powder
- 1 star anise (chakri phool)
- ยผ cup fresh cream
- 2 tbsp fresh coriander
- Salt
Procedure:
Kofta
In a mixer jar / in the food processor, add cauliflower and ginger. Coarse mince them and take out this mixture in a bowl.
Further in the same bowl add grated paneer, grated carrots, chopped green chilies, black pepper powder, turmeric powder, red chili powder, amchur powder, garam masala, cumin-coriander powder, kasuri methi, fresh coriander and salt. Lastly add besan and mix all the ingredients well (Do not add water as veggies already have moisture content).
Apply some oil to palms and take a portion of mixture, roll it and then make small /medium size round or cylindrical balls.
P.S. If you are not able to shape into balls, directly fry like bhajjis/ pakora.
In a pan, heat oil for deep frying. Add a small piece of the veggie ball and see if it breaks in oil or not. If it breaks or bursts in oil, then add more besan.
The amount of besan to be added depends on the moisture content in the veggies. If using vegetables with high water content like bottle gourd (lauki), cabbage, or pumpkin etc, then add some salt in the grated veggies. Mix well and keep aside for 15 to 20 minutes. Then squeeze the excess water.
If veggie balls do not break, you can start frying them. Keep flame to medium and gently slide the koftas into hot oil. Do not disturb koftas until they become golden from the bottom side else koftas will break.
Turn over a couple of times for even frying, fry till they become crisp and golden. Once done, take out from oil and keep them aside.
Blanch spinach
Take a large pot over high flame, add 5-6 cups of water and bring it to boil. Add the spinach leaves to submerge them in the boiling water. Blanch until the stems of spinach leaves are no longer rigid (about 40 seconds) and then drain the spinach and dump into a bowl of cold water to stop the cooking immediately.
(Blanching (scalding vegetables in boiling water or steam for a short time) is a must for almost all vegetables. It stops enzyme actions which can cause loss of flavor, color and texture. Blanching cleanses the surface of dirt and organisms, brightens the color and helps retard loss of vitamins).
For making gravy
Take a pan over medium heat. Add 1 tbsp oil once hot, add onions, ginger, garlic, javitri floret, cloves, cardamom, cinnamon stick and green chilies. Saute it till the onions become soft or golden in color. Then add cashew nuts and saute for 2 mins. Lastly add tomatoes, salt and saute again for 1-2 mins. Cover and let it cook till tomatoes become soft. Later, turn off the flame and keep the mixture aside to cool down.
Once cool down, take all the mixture along with blanched spinach in a mixer jar, add fresh coriander and blend them smooth.
Take a pan over medium heat, add 1 tbsp oil and 1 tbsp butter (you can add extra butter if you want). Once hot add shahi jeera, bay leaf and star anise, fry till aromatic. Then add blended mixture and cook it while continuing stirring (stir about 1-2 mins), Flame should be medium-low.
Further add turmeric powder, red chili powder and mix it well.
Now add fresh cream, give it a mix again. Cover it and let it cook for 5 min.
After 5 min creamy, smooth curry is ready.
Finally add koftas in curry and serve with roti/ butter naan and jeera rice.
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