Vegetable Malai Kofta Curry Recipe

Vegetable kofta curry is the most amazing combination of several healthy vegetables. Kofta are extremely tasty in eating, and you can really feel a crunchy taste and flavor of each and every vegetable you are putting into it. Gravy is tremendously awesome and fragrant with fennel seeds and whole garam masala. You can choose to add vegetables of your choice and cook it in same style thick red gravy or curry.

Ingredients:

Ingredients for Vegetable Malai Koftas:

• 2 boiled potatoes, mashed
• 1 carrot, chopped and steamed
• 1 cup of green peas, steamed
• 1 cup cauliflower florets, steamed
• salt, to taste
• 1/2 teaspoon cumin powder
• 2 tablespoons gram flour
• 1/2 cup bread crumbs
• oil for pan frying

Ingredients to be ground into a paste:

• 2 onions, roughly chopped
• 2 cloves garlic
• an inch piece of ginger
• 2 green chillies, roughly chopped
• 5 cashew nuts

Other Ingredients for Kofta Curry:

• 2 cups homemade tomato puree
• 1/2 teaspoon coriander powder
• 1/2 teaspoon homemade garam masala
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon kasoori methi
• salt, to taste
• cream for garnishing
• oil for cooking

Method:

• To begin making the Vegetable Malai Kofta Curry Recipe, we will first make the kofta balls.
• Add all the steamed vegetables into the food processor, along with the gram flour, salt and cumin powder. Pulse to make a coarse kofta dough mixture. Check the salt and adjust to suit your taste.
• Shape the kofta dough into bite-size lemon balls and keep them aside. (About 8 to 10). 
• Roll each ball in over the breadcrumbs so they get coated evenly. You can now cook the kofta's in the Oven or in the Kuzhipaniyaram Pan
• If you plan to use the Oven to bake the kofta's; then place the kofta balls on a greased baking sheet. Brush the kofta balls with some oil and bake in a preheated oven (200 C) until the koftas turn golden brown in colour. Remove the kofta's from the oven once baked and keep them aside.
• If you plan to use the Kuzhipaniyaram Pan; then place the kofta balls in the pan's cavities; drizzle the kofta's with a little oil and pan fry them until golden brown on both sides. You will have to flip the kofta balls so they fry on all sides evenly. 
• The next step is to make the Kofta Curry
• Heat a tablespoon of oil in a heavy bottomed pan; add onion-ginger-garlic paste. Saute until the raw smell goes away. Add in the pureed tomatoes and the remaining ingredients for the gravy and simmer for 10 minutes until the tomatoes are cooked and the gravy is thickned. 
• Once the Vegetable Malaik Kofta gravy has thickened, add in the pan fried Vegetable Kofta Balls and simmer for another couple of minutes.
• Transfer the Vegetable Malai Kofta Curry into a serving bowl, garnish by drizzling with fresh cream and coriander leaves.
• Serve the delicious Vegetable Kofta Curry with Tawa Paratha and a Rice Dish of your choice. You can also serve these pan fried vegetable balls as an appetizer for your parties.

 Tips:

• Serve hot with jeera rice or plain Indian chapati.
• This kofta curry is best to serve with roomali roti or sometimes with butter naan.
• You can add the koftas to the curry just before serving.
• Adjust spices to your taste, the above mentioned spice level will give u a little hot kofta curry.
• Taste the salt level on regular basis, because the fried koftas already contains salt.