Ingredients

• For the koftas:
• 1/2 cup - frozen corn
• 1/2 cup - frozen peas
• 1/2 cup - green beans
• 1/2 cup - carrots
• 1.5 cup - gram flour
• Salt to taste
• 1/2 tsp - red chilli powder
• Pinch of turmeric powder
• 1 tsp - mango powder
• 1 tsp - dhaniya powder
• For the tomato curry:
• 1 kg - tomatoes
• 2 tbsp - tomato paste
• 3/4 cup - water
• Salt to taste
• 1/2 tsp - red chilli powder
• 1/4 tsp - sugar
• 1/4 tsp - cinnamon powder
• 2 - cloves
• 1 tsp - ground ginger
• For frying:
• vegetable oil
• For garnish:
• cilantro and crumbled paneer

How to Make Mixed Vegetable Kofta in Tomato Curry

• Parboil all the vegetables for 10 mins. Let them cool for 20 mins.
• Mix all the spices (except salt) and vegetables in a bowl.
• Add salt to gram flour and add it slowly to the mixture. Blend with a ladle. Do not add water.
• Add gram flour till you can shape them into small round soft balls.
• Dab oil on your palm and shape the dough into balls.
• Heat oil in a pan. Deep fry the kofta balls. Set them aside.
• For the tomato curry, chop the tomatoes in small pieces.
• Cook them with salt for about 15 mins on medium flame.
• Add the tomato paste. Keep stirring.
• Add water and ginger and simmer for 2-3 mins.
• Add the rest of the ingredients for the tomato curry.
• 15 mins before serving add the koftas to the curry. Keep warm in oven till you serve.
• Garnish with fresh cilantro or crumbled paneer.