Vegetable kofta curry

For the gravy:

Onion – 2
Tomato – 4
Ginger – 1 inch piece
Garlic – 3-4 pods
Green chillies – 2
Cinnamon – 1 inch piece
Cloves – 2
Cardamom – 2
Turmeric powder – 1 tsp
Red chilli powder - 2 tsp
Coriander powder – 2 tsp
Garam masala powder – 1 tsp
Cumin seeds – 1 tsp
Bay leaf – 1
Salt – to taste

Oil – 5 tbsp

For the koftas:

Mixed Vegetables – 2 cups (I used potatoes, carrot, cauliflower and peas)

Onion – 1

Ginger – 1 inch piece

Green chillies – 1

Red chilli powder – 1 tsp

Garam masala powder – 1 tsp

Coriander powder – 2 tsp

Bread crumbs – 1 cup

Coriander leaves – 3 tbsp

Salt – to taste

Oil – for deep frying

Method:

For the koftas:

Steam the vegetables and mash them well. Heat a skillet with 3 tsp oil. Add ginger, green chillies, onion and sauté till it turns translucent.

In a big bowl combine mashed vegetables, sautéed onions, salt, red chilli powder, coriander powder, garam masala powder, coriander leaves and mix well. Make small lemon sized balls and roll over bread crumbs till they are well coated and keep it aside.

Heat a kadai with oil and deep fry these balls till golden brown and drain over a kitchen paper and keep aside.

For the gravy:

Grind together onion, ginger, garlic and green chilli to a fine paste. Blanch and puree the tomatoes. In a pan dry roast cloves, cinnamon and cardamom till the aroma arises and powder finely in a mixie.

Heat a kadai with oil. Temper with cumin seeds and bay leaf. Add the ground paste and keep sautéing till it becomes brown in color. All the oil would have been absorbed by now. Now add red chilli powder, coriander powder, garam masala powder and cook for a minute.

Add the tomato puree and salt and cook till it comes to a boil and cook over low flame covered with a lid till the oil floats on top. If the gravy is too thick add a little water for the tomato puree to cook well. Garnish with coriander leaves and powdered spices on top.