Kofta is a type of meatball dish originated in the subcontinent of India. It consists of minced meat mixed with onions and spices. In this recipe, we’ll be using vegetables as an alternative to minced meat. This particular vegetable kofta dish consists of grated potatoes mixed with carrots, capsicum, green chili, and spices for a flavorful food. This can be served with bread or rice perfect for a lunch or dinner.
Ingredients:
For Kofta:
• 1/2 kg potatoes (boiled and peeled)
• 1/2 tsp red chili powder
• 1 tsp cumin powder
• 1/4 tsp turmeric powder
• 1/2 tsp chaat masala
• Salt to taste
• 1/2 tbsp ginger garlic (freshly chopped)
• 1/4 cup breadcrumbs
• 1/2 cup all-purpose flour
• 1/4 cup carrot (shredded)
• 2 tbsp capsicum (finely chopped)
• 1 tbsp green chili (chopped)
• 1 large onion (sliced)
• Fresh coriander (chopped)
For yogurt puree and sauce:
• 4-5 cloves garlic
• 1-inch piece ginger
• 1 cup Nestle milkpak yogurt
• 8-10 cashew nuts
• 3-4 cloves
• 1 tsp cumin seeds
• 2 green cardamom
• 1 cinnamon stick
• 1 tsp Garam Masala powder
• 1/2 cup pureed tomato
• 1/4 tsp turmeric powder
• 1/2 tbsp coriander powder
• 1 tsp red chili powder
• 1 cup water or as required
• Oil
Instructions:
This recipe takes about 1 hour. Serves 6-7.
For the kofta:
In a bowl, grate the potatoes.
Add 1/2 tsp red chili powder, 1/4 tsp turmeric powder, 1 tsp cumin powder, 1/2 tsp salt, 1/2 tsp chaat masala, 1/2 tbsp freshly chopped ginger garlic, 1/4 cup breadcrumbs, and 1/2 cup all-purpose flour.
Mix all ingredients until well combined.
Add 1/4 cup shredded carrot, 2 tbsp finely chopped capsicum, 1 tbsp chopped green chili, and 1-2 tbsp chopped fresh coriander.
Mix all ingredients until well combined.
Grease hands with a little amount of oil.
Get a part of mixture and form into kofta.
This makes 16 kofta.
Set a frying pan over medium-low heat.
Put oil for frying and let it heat.
Add the kofta and let it fry until golden brown.
Transfer to a plate or bowl and set aside.
For the yogurt puree:
Set a pan over medium heat.
Add 5-6 tbsp of cooking oil and let it heat.
Fry onion until golden brown.
Add ginger, 4-5 garlic cloves, and 8-10 cashew nuts.
Mix well for 1 minute.
Transfer to a food processor and grind well.
Add 1 cup Nestle milkpak yogurt.
Grind until it mixture becomes a paste.
Set a pan over high heat.
Put oil and let it heat.
Add 1 tsp cumin seeds, 3-4 cloves, 2 green cardamom, and 1 cinnamon stick.
Stir for a few seconds.
Add 1/2 cup pureed tomato.
Mix well and let it cook for 2 minutes.
Add the yogurt puree.
Mix well and cook for 2-3 minutes.
Season with 1 tsp garam masala, 1 tsp salt, 1/2 tbsp coriander powder, 1/4 tsp turmeric powder, and 1 tsp red chili powder.
Mix well and let it cook for 4-5 minutes.
Add 1 cup water or as required.
Mix until well combined.
Bring to a boil.
Cover the pan and reduce to low heat.
Let it cook for 8-10 minutes.
Increase to high heat and cook until oil separates.
Remove from heat.
Assembly:
Pour the sauce over the kofta in a bowl.
Garnish with chopped fresh coriander.
Serve and enjoy!
Images – https://www.youtube.com/watch?v=xJk_P5hxCFk
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