Vegetable Kofta Curry

One of my resolutions this year was to have a salad with each meal or maybe even replace a meal with salads. I am super proud that I have managed to stick to this one for so long. Even the other meals have been really basic and simple and I have not really cooked anything to post about, even if I did I was too lazy to take pictures. A couple of weeks back, we visited some friends and I had the best homemade Malai Kofta Curry. The flavors were amazing, the gravy was really rich and creamy, like the kind we get in restaurants.

I love koftas and by next week I was really craving for some more. I made some last weekend but I did skip the cream and nuts in the gravy and kept it really simple and light. If you are looking for something rich then maybe you can stir in some cream and simmer for a few minutes. The koftas can be fried in advance but insert them in the hot gravy just before serving, they do soak up and become really soft.

Vegetable Kofta Curry

Ingredients:

For the koftas:

1 big potato (about 200 gms), boiled, drained and mashed
150 gms fresh paneer, crumbled
1 carrot, grated fine
3 green chilies, finely chopped
1/4 tsp garam masala
1/2 tsp cumin powder
2 tbs cornflour
small handful cilantro, finely chopped
1 tbs grated fresh ginger
1 tsp lemon juice
salt to taste

For the gravy:

1 tbs oil

1 medium onion

1 tbs ginger garlic paste

1/4 tsp turmeric powder

1 tsp coriander powder

1 tsp cumin powder

1 tsp red chili powder or to taste

1/2 tsp garam masala powder

2 tomatoes

1 tbs kasoori methi

salt to taste

dash of lemon juice

Method:

For the koftas:

Mix all the ingredients together and blend them really well using your fingers until it comes together like a ball of dough. Take small portions and shape them into round or oval koftas.

Heat oil and deep fry until brown. 

Drain and keep aside.

For the gravy:

Heat oil and fry the onions until golden. Add the ginger garlic paste and fry until the raw smell is gone.

Add the dry spices and stir for a few seconds. Remove from heat and blend the onion mixture with the tomatoes to a puree.
Return the puree to the pan on medium high heat until the tomato mixture is done and the oil separates. Add  kasoori methi and salt and enough water to adjust the gravy consistency,. Bring to a boil, cover and let simmer for 10 minutes.
Before serving warm up the gravy and insert the koftas gently into the gravy. Do not stir or the koftas will get mashed.