Vegetable Kofta Curry

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the mashed potato, grated paneer, grated carrot, mashed green peas, grated ginger, chopped green chili, coriander powder, cumin powder, garam masala, all-purpose flour, and salt for the kofta mixture in a large bowl.

   Ca. 10 min.

   Kokkens note: Ensure the vegetables are well-drained to prevent the kofta from being too wet.

2. 2

   Mix all ingredients thoroughly until a firm dough forms, then divide the mixture into 12-15 equal portions.

   Ca. 5 min.

   Kokkens note: If the mixture is too sticky, add a little more all-purpose flour.

3. 3

   Roll each portion into a smooth, round ball.

   Ca. 10 min.

4. 4

   Heat vegetable oil in a deep pan or kadai over medium heat until it reaches about 170°C (340°F).

   Ca. 5 min.

   Kokkens note: Use enough oil so the koftas are submerged for even cooking.

5. 5

   Carefully lower a few kofta balls into the hot oil, ensuring not to overcrowd the pan.

6. 6

   Fry the koftas, turning occasionally, until they are golden brown and cooked through, about 5-7 minutes per batch.

   Ca. 20 min.

   Kokkens note: Adjust heat to prevent burning the outside before the inside cooks.

7. 7

   Remove the fried koftas with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

8. 8

   In a separate large pan or pot, heat a tablespoon of oil over medium heat.

   Ca. 1 min.

9. 9

   Add the chopped yellow onion and sauté until translucent and lightly golden, about 5-7 minutes.

   Ca. 7 min.

10. 10

    Stir in the ginger garlic paste and cook for 1 minute until fragrant.

    Ca. 1 min.

11. 11

    Add the tomato puree, ground cashew paste, coriander powder, cumin powder, turmeric powder, and red chili powder.

12. 12

    Cook the curry mixture, stirring frequently, until the oil separates from the masala, about 8-10 minutes.

    Ca. 10 min.

    Kokkens note: This step is crucial for developing the depth of flavor in the curry.

13. 13

    Pour in the water and bring the sauce to a gentle simmer.

    Ca. 3 min.

14. 14

    Season with salt and garam masala, then stir in the fresh cream.

    Ca. 1 min.

15. 15

    Gently add the fried kofta balls to the simmering curry sauce.

    Kokkens note: Be careful not to break the koftas.

16. 16

    Simmer for another 5 minutes to allow the koftas to absorb the flavors of the curry.

    Ca. 5 min.

17. 17

    Garnish with chopped fresh cilantro before serving.

    Ca. 1 min.