June 10, 2013

Vegetable Kofta Curry / Veggie Dumplings in a tangy gravy

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Hey friends..sorry for the long silence.Was out on a small vacation and then again tied up with certain things that did not let me devote time for posting. I know its a lame excuse..but still.. !!
Hope all of you had a lovely summer break and most of you must be back to routine with kids getting back to school in India and well for the other friends living in the western countries..summer is just on and  all awaiting to enjoy the summer break :-)
Without further delay,I would like to jump on to the recipe of the day..

Preparation Time : 30 mins
Cooking Time : 30 mins
Frying Time : 20 mins
Serves : 3-4

Vegetable Kofta Curry


For the Koftas
1 medium sized bottle gourd / dudhi / lauki
2-3 Carrots
1 medium sized potato
1-2 tsp red chilli powder
1 tsp chat masala powder
1 tsp dhania powder
1 tbsp besan / chick peas flour
2 tsp rice flour
pinch of turmeric
chopped fresh corriander
oil for frying
salt to taste
For the Gravy
2-3 tomatoes pureed
1 medium sized onion chopped
2-3 tbsp cashew nut paste
(10- 12 cashew nuts soaked in warm water and grind to a fine paste)
pinch of turmeric
1 tsp ginger garlic paste
2 tsp garam masala powder
1 tsp red chilli powder
salt to taste
1 tsp cumin seeds



  • Peel the skin and grate the bottle gourd ,carrots and potato separately.
  • Squeeze out the juice completely from the grated veggies . You can collect the vegetable juices in a bowl and can be used for the gravy
  • In a mixing bowl, add in the grated veggies, and all the ingredients listed under the kofta section except the oil and mix well to form a dough .

  • Roll out small balls out the mixture and refrigerate for about 20-30 mins. This helps in balls/koftas to harden which makes it easier while frying.
  • Heat oil in a skillet/kadai and slowly fry each ball until it turns golden brown in color.
  • Drain on absorbent paper and keep aside.
  • These koftas can be served as a tea time snack or as a starter.

  • In a heavy bottomed pan,heat a little oil,add the cumin seeds,once they carackle,add the onions and saute until light pink.
  • Add the ginger garlic paste,saute until the raw smell is lost.
  • Pour the tomato puree,garam masala,turmeric powder,red chili powder,required amount of salt ,cup of water and bring to a boil and the raw flavor of tomato is lost.
  • Add the cashew paste and cook for some more time till the oil separates from the gravy.Spice and salt level can be adjusted at this stage if needed.

  • Carefully add the koftas/veg balls into the gravy ,simmer and cook for 1-2 mins. Do not over cook,the koftas will become too soggy.
  • Garnish with fresh corriander and serve hot with an kind of Indian bread ,flavored rice or plain steamed rice.
Vegetable Kofta Curry

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