Vegetable Kofta Curry

Ingredients
For Kofta
Grated vegetable
(cabbage,Carrot,Radish and onion) 1 cup
Ginger garlic 1 tsp
Saunf 1/2tsp
GaramMasala 1 tsp
Danya or Coriander powder 1/2 tsp
Dry methi Leaves 1 Tsp
Cornflour/Gram Flour(besan)/ rice flour 1-2 tbsp for making thick paste
Water for making paste
salt to taste
oil for frying


For Curry

Onion 2 big(nicely chopped\
Tomato 1-2
Jeera
Ginger/Garlic paste 1 tsp
Cashwenut 10pieces
Yellow color a pinch
Red Chili powder 1 tsp
Garam Masala 1/2 tsp
salt to taste
Corriander leaves for Garnish

Method for Kofta

Grate cabbage,carrot Radish and Onion.Add in Little Ginger garlic Paste,Saunf Garam Masala Danya or Coriander powder Dry methi Leaves and salt
In the pan Add Little oil Add This Mixed ingredients together and saute well till the Raw Aroma Disappear.Keep aside
Make a corn four paste or besan/Rice four paste.
In other kadai Pour in the Required oil for Deep frying till the oil gets heat up.
Make that vegetable masala into small Round or oval shaped balls and dip it in the prepared cornflour paste and fry in oil till golden brown and remove and place it in the plate which has tissue paper in it to absorb the extra oil from fried kofta.


For curry


In the Pan Add in the oil.when it gets heat up add in Jeera, cashew nuts Ginger garlic Paste,Finely chopped Onion, Tomato,Red chili powder ,salt little water till it gets mixed and cooked well.keep it aside.

Grind together all into the paste.

In a pan Add little oil .Add in the Grind ed paste and little water till the bubbles forms and raw Aroma leaves .Keep aside .In the heated form of curry add of the fried kofta balls into the curry
and mix well Garnish with Coriander leaves.

Good to Eat with Nan or Rice or roti


Tips for making the Best kofta

To avoid break up of ball during the frying

When you make the any kind of kofta either it can be veg or non veg .

Dip the Ball first in the dry four(con flour /besan /rice four )then into the thick paste before frying to avoid bad shape or breakup.


Kofta can be made in varieties .