Tuesday, March 16, 2010

Vegetable Kofta

Potatoes - 6 big nos.
Carrots - 3 cups (sliced)
Onions - 3 nos. (sliced finely)
Garlic - 1 cloves (crushed)
Ginger - 1 inch piece (chopped)
Cinnamon pwd, Cloves pwd, turmeric pwd. - 1 tsp. each
Tomatoes - 2 nos. (pureed)
Chilli pwd. - 1/4 tsp.
Salt and Black pepper
Flour for coating, Oil for deep frying
For Garnishing - 4 tbsp. thick cream and chopped fresh corriander leaves.

  • Cook the potatoes and carrots and mash them up. Mix salt and pepper to taste. Reserve the vegetable stock.
  • Form the mixture into small balls, coat with flour and deep fry in hot oil till golden brown.
  • Keep it aside. Fry onions in oil till golden brown. Add ginger, garlic, cloves, cinnamon, turmeric and a little water.
  • Cook for 2 mins. Add the tomato puree and simmer till it forms a thick sauce.
  • Then add the stock, pepper, salt and chilli pwd and bring to boil.
  • Place the cooked koftas in the sauce and simmer for some time. Add the cream just before serving and garnish with
  • corriander leaves.


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