Mixed Vegetable Kofta in Tomato Curry

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Hard

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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.

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