Vegetable Kofta Curry
|Shelled peas||1⁄2 Pound|
|Carrots||1 Pound, sliced|
|Flour||2 Tablespoon (For Coating)|
|Frying oil||2 Cup (32 tbs) (For Deep Frying)|
|Onions||3 , finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Fresh root ginger||1 Inch, finely chopped|
|Ground turmeric||1 Tablespoon|
|Ground cinnamon||1 Teaspoon|
|Ground cloves||1 Teaspoon|
|Tomatoes||2 , skinned and mashed|
|Vegetable stock||1⁄2 Pint|
|Chili powder||1⁄4 Teaspoon|
|Double cream||4 Tablespoon|
|Chopped coriander leaves||2 Tablespoon (To Garnish)|
Cook the potatoes, peas and carrots separately in boiling salted water until tender.
Mash the cooked vegetables together and season to taste with salt and pepper.
Form the mixture into small balls and coat them with flour.
Fry in the hot oil until golden brown.
Remove and drain on kitchen paper.
Fry the onions in the ghee or butter until golden brown.
Add the garlic, ginger, turmeric, cinnamon, cloves and a little water.
Cook for 2 minutes.
Add the tomatoes and simmer until the mixture forms a thick sauce.
Then add the stock, salt, pepper and chilli powder and bring to the boil.
Place the cooked koftas in the sauce and simmer for 15 minutes