Vegetable Kofta Gravy

Kofta is a famous North-Indian Veg Gravy that is served in all hotels. We can make different varieties of Koftas. I love to make cabbage and mixed vegetable Koftas often as a gravy for chapati/Roti.

Preparation Time	10 mins
Cooking Time	30 mins
Servings	4

Ingredients:

For Kofta:

Potato	2
Beans	10
Carrot	1
Chopped Cabbage	1 Cup
Shredded Ginger	1/2 teaspoon
Red Chilli Powder	1/4 teaspoon
Oil	For Frying
Corainder Powder	1/2 teaspoon
Coriander Leaves	Few
Peas	1/4 Cup
Salt	To Taste

For Gravy:

Tomatoes	3
Grated Ginger	1 teaspoon
Hing	1/4 teaspoon
Green Chilli	1
Curd	2 tablespoon
Cumin Seeds	1 teaspoon
Oil	2 teaspoon
Corainder Powder	1 tablespoon
Gram Flour	1 tablespoon
Salt	To Taste
Turmeric	1/4 teaspoon

Method for Koftas:

Finely chop the vegetables and half cook them. Boil the potatoes and peel the skin and smash it and keep it aside

Add gram flour, coriander powder, salt, red chilli powder and coriander leaves with the vegetables

Mix all the kofta ingredients. Prepare this just before frying else it would be watery.

Heat oil in a pan, when the oil is hot enough, make small balls out of the dumpling mixture and gently drop it into the pan

Fry the kofta dumplings in medium flame till it is fried completely. Make sure the koftas are not burnt.

Gently take the fried kofta dumplings out of the oil and place it in a bowl having tissue paper to dry the excess oil. Repeat the step for fry the remaining dumplings

Method for Gravy:

Grind the tomatoes, green chilli and ginger to a nice paste in a mixer. Heat a pan, add oil and when the oil is hot, add cumin seeds. When the cumin seeds starts to sputter add gram flour and fry for a minute