Kofta Recipe | Veg Kofta Curry

for cashew paste

• 12 cashews
• 3 tablespoons water, for grinding cashews

for onion paste

• 180 grams onions or 2 large onions or 1.3 cups roughly chopped onions
• 1 green chilli
• 5 grams garlic or 3 to 4 medium size garlic cloves or 1/2 tablespoon roughly chopped garlic
• 5 grams ginger or 1 inch ginger or 1/2 tablespoon roughly chopped ginger

for tomato puree

• 125 grams tomatoes or 1 large tomato or 1 cup tightly packed chopped tomatoes

for making vegetable kofta

• 70 grams carrot or 1 small to medium carrot
• 85 grams capsicum or 1 medium sized capsicum (bell pepper)
• 75 grams potato or 1 small to medium potato
• 115 grams cauliflower or 1.25 cups chopped cauliflower florets
• 1/3 cup green peas
• ¼ cup grated processed cheese - (optional)
• ¼ teaspoon Kashmiri red chili powder
• ¼ teaspoon coriander powder
• ¼ teaspoon garam masala
• ¼ teaspoon black pepper powder
• ½ cup besan or add as required
• salt as required
• oil for deep frying, as required

ingredients for vegetable kofta curry

• 3 tablespoons oil or ghee
• 1 tej patta (indian bay leaf)
• 1 inch cinnamon (dalchini)
• 2 green cardamoms
• 1 black cardamom
• 2 single strands of mace (javitri)
• ¼ teaspoon turmeric powder
• ½ teaspoon kashmiri red chilli powder or 1/4 teaspoon regular red chili powder
• 3 tablespoons curd (yogurt)
• 1.5 cups water or add as required
• ¼ teaspoon garam masala
• ¼ teaspoon crushed kasuri methi (dry fenugreek leaves)
• 2 tablespoons low fat cream - 25% to 35% fat
• 1 tablespoon chopped coriander leaves (dhania patta)
• salt as required

garnish

• some chopped coriander leaves
• 1 tablespoon low fat cream
• 1 to 2 tablespoons paneer or cheese, grated