Vegetable kofta curry

Servings: 2

Ingredients: 

Content	Quantity	Comment
For Koftas
Potato	1 small	Cooked and mashed
Paneer	¼ th of 200 grams cube	Grated
Fresh peas	1 tbsp	Cooked in salt water
Fresh corn kernels	1 tbsp	Cooked in salt water
Carrot	1 small	Grated
Cauliflower	¼ of small	Cooked in salt and turmeric water for 5 minutes
Jeera powder	2 tbsp
Coriander powder	2 tbsp
Chili powder	1 tbsp
Chaat masala	1 tbsp
Salt	To taste
Besan	2 tbsp
Corn flour	1 tbsp
For gravy
Tomato	2 medium
Onion	2 small	Sliced
Cashewnuts	5	Broken
Ghee	4 tbsp
Ginger garlic paste	1 tbsp
Jeera	1 tbsp
Curry leaves	1 sprig
Coriander leaves	2-3 tbsp	For garnishing
Milk / fresh cream	2-3 tbsp
Chili powder	1 tbsp
Salt	To taste
Jeera powder	2 tbsp
Coriander powder	2 tbsp
Garam masala powder / kitchen king masala	1-2 tbsp
Sugar	A pinch
Kasuri methi	½ tsp

Method:

For Koftas:

Mix all the cooked vegetables and masalas under the section koftas and make balls out of it.

Mix besan, corn flour and a bit of water to make a thick batter.

Roll the vegetable balls in the batter and deep fry in oil. Drain and set aside.

For Gravy:

Slice the stem of the tomatoes and cut the skin making sure you don't make deep cut into the tomatoes. Boil water and switch off the heat. Dip the tomatoes and keep it covered for 5 minutes. Drain and run cold water on tomatoes and cut the tomatoes and transfer to the blender. 

Heat a tbsp of ghee and roast onions and cashewnuts and transfer it to the same blender. Let it cool.

Grind the mixture and set aside.

Heat the remaining ghee in a pan and add jeera. Once they start popping, add curry leaves. 

Add the ginger garlic paste, ground mixture, dry masalas, salt and cook till the raw smell goes.

Add the fried koftas, milk/fresh cream, and kasuri methi and cook covered for a minute. Garnish with coriander leaves.

Serve hot with roti, rice....