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Vegetable Kofta

Madhuri.Dixit's picture
Ingredients
For curry
  Safflower oil 1 Tablespoon
  Onion 1 Large, finely chopped
  Ginger 1 Teaspoon, minced
  Garlic 1 Teaspoon, minced
  Kashmiri masala paste 2 Teaspoon
  Fennel powder 2 Teaspoon
  Tomato 1 Large, finely chopped
  Almonds 1 Tablespoon, crushed
  Water 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Coriander 1⁄4 Cup (4 tbs), chopped
  Zucchini 1 , grated
  Potatoes 2 , boiled, peeled and mashed
  Sugar 1 Teaspoon
  Breadcrumbs 1 Cup (16 tbs)
  Safflower oil 1⁄2 Cup (8 tbs) (For Deep Frying)
  Cream 1 Tablespoon
  Chopped coriander 1 Tablespoon (For Garnish)
Directions

To make curry heat oil in pan, saute onion until transparent, add ginger, garlic, saute until golden brown.
Add masala paste, fennel, cook for 1 minute, add tomato, crushed almonds, water, stir well.
Set aside to cool.
Transfer to blender, blend to smooth mixture.
Return pan to heat, add blended mixture, bring to boil, simmer for 2 mins, add salt, adjust to taste, bring to boil for 1 minute.
Set aside.
To make kofta, squeeze out water from grated zucchini, mix potato, zucchini, salt coriander, sugar.
Make 12 balls placing 1 cheese cube inside each ball.
Refrigerate for 1 hour.
Dip in egg and coat with breadcrumbs, refrigerate for 1 hour.
Heat oil in small pan, deep-fry balls few at a time until golden brown, drain on absorbent paper.
Keep warm (not hot).
Add koftas to heated curry, just before serving.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Fusion
Course: 
Side Dish
Method: 
Saute
Dish: 
Curry
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable
Interest: 
Party
Preparation Time: 
90 Minutes
Cook Time: 
30 Minutes
Ready In: 
120 Minutes
Servings: 
3

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