Vegetable Kofta Curry

Mise-en-place

Ingrediënten

De bereidingswijze

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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.

   Ongeveer 10 min

   Tip van de kok: 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.

   Ongeveer 5 min

   Tip van de kok: If the mixture is too sticky, add a little more all-purpose flour.

3. 3

   Roll each portion into a smooth, round ball.

   Ongeveer 10 min

4. 4

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

   Ongeveer 5 min

   Tip van de kok: 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.

   Ongeveer 20 min

   Tip van de kok: 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.

   Ongeveer 1 min

9. 9

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

   Ongeveer 7 min

10. 10

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

    Ongeveer 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.

    Ongeveer 10 min

    Tip van de kok: 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.

    Ongeveer 3 min

14. 14

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

    Ongeveer 1 min

15. 15

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

    Tip van de kok: 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.

    Ongeveer 5 min

17. 17

    Garnish with chopped fresh cilantro before serving.

    Ongeveer 1 min