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Vegetable Kofta Curry

Madhuri.Dixit's picture
  Potatoes 2⁄3 Pound
  Shelled peas 1⁄2 Pound
  Carrots 1 Pound, sliced
  Salt To Taste
  Pepper To Taste
  Flour 2 Tablespoon (For Coating)
  Frying oil 2 Cup (32 tbs) (For Deep Frying)
  Onions 3 , finely chopped
  Ghee/Butter 2 Ounce
  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

Recipe Summary

Side Dish

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2214 Calories from Fat 1228

% Daily Value*

Total Fat 137 g210.4%

Saturated Fat 44.2 g220.8%

Trans Fat 0 g

Cholesterol 152 mg50.7%

Sodium 1265.7 mg52.7%

Total Carbohydrates 227 g75.5%

Dietary Fiber 52.1 g208.3%

Sugars 61.9 g

Protein 36 g72.3%

Vitamin A 1640.2% Vitamin C 429.1%

Calcium 51% Iron 99.2%

*Based on a 2000 Calorie diet

1 Comment

pratibha mishra's picture
Vegetable Kofta Curry Recipe