Kofta Recipes

Vegetable Kofta Curry

Author: Alka Prep time: 15 mins Cook time: 45 mins Total time: 1 hour

Healthy Vegetable kofta Curry recipe

Ingredients

For Kofte Cabbage (green or purple any one will do) approx.100 gm (more or less will do) Carrot 1 Capsicum (any colored) 1 Broccoli(or cauliflower,both optional) just 2 stalks...you can use more Boiled potato 1 large Bread crumbs or bread slice dipped in water and squeezed out( 4 slices) Ginger garlic paste 1tspn Fresh coriander leaves about 2 tsp Green chillies 2-3 Salt Black pepper powder few pinches Oil for frying For Curry Onions 2 big sized Tomato 1 Green chillies 2 Ginger just a bit Salt Turmeric powder 1/4 tsp Coriander powder 1 tsp Garam masala powder just a bit Oil 1-2 tsp

Method
To 1. 2. 3. 4. 5. 6. 7. 8. To

Make Kofte Wash and pat dry every vegetable Grate cabbage,broccoli (optional),capsicum,carrot(peel and then grate) Add a bit of salt and keep these aside for about 10-15 minutes.Squeeze out the water later, but save it to add in curry. In a large bowl mix all the grated vegetables along with boiled and mashed potato,bread crumbs or bread slices dipped in water and squeezed out. Add salt (carefully coz,there is already some in veggies, pepper, green chillies (chopped or grind ed),along with ginger garlic paste and chopped fresh coriander leaves Alternatively you can use maida and cornflour to bind the kofta mixture instead of bread and potatoes. Make small ping pong ball sized kofte with the mixtures and deep fry them , first on high flame then at lower flame,till nice golden brown in color Drain out the excess oil on kitchen towel. Make Curry a. Peel and chop finely, 2 onions and saute it in about 1-2 tsp of oil in a pressure cooker

b. Saute till light brown in color,then add chopped tomatoes,green chillies,ginger, salt (again a bit ),turmeric powder, coriander powder and stir fry properly for few minutes c. Dont let it burn or stick to the bottom of cooker d. Then finally add some garam masala powder and the water squeezed out from veggies.Add plain water too if necessary e. Close the lid of cooker and let it whistle for 5-6 times f. After the pressure is released,whisk the gravy with wooden whisker to homogenize everything g. Adjust the seasoning and consistency of gravy h. Add the koftas in hot gravy just before serving,remember they will turn soggy too soon,and will absorb the gravy pretty fast,so don't let the koftas sit in gravy for long. i. Garnish with fresh coriander leaves and enjoy with roti,Naan or phulkas

Malai Kofta
Author: Alka Prep time: 30 mins Cook time: 45 mins Total time: 1 hour 15 mins Restaurant style Malai Kofta with red and white gravy recipe Ingredients For Kofte Paneer(cottage cheese) 250 gms +50 gms for stuffing Potatoes 2

All purpose flour and Cornflour -2 tsp each or Bread crumbs about 1 cup (or 6-7 bread slices dipped in water and squeezed out) Salt Thick cream(doubly thickened) or unsweetened Mawa(khoya) Few Kishmish (raisins), and cashew nuts for stuffing Green chillies 2

For Gravy Onions 3 Fresh cream (optional) 2-3 tsp

Green chillies 3 Red Gravy 8-10 tsp (Recipe given below) White Gravy 7-8 tsp (Recipe given below) Milk 1/2 cup Coriander powder 1/2 tsp Kitchen King powder 1-2 pinch(es) Kasoori Methi 1/4 tsp

Salt Turmeric powder

Method 1. Grate 250 gms of Paneer(save rest for stuffing) and boiled and peeled potatoes.Kindly note I use more potatoes , since my family prefers this way, while actually in 250 gms of paneer, 2 potatoes are added, 2. Mix salt, cornflour, All purpose flour (or bread crumbs or bread slices as mentioned in ingredient list) to make a smooth mixture(no lumps) 3. Divide the mixture into 6-7 portions 4. Take each portion on the palm of your hand, flatten it to make a disc shape and place on it some of the remaining paneer, some kishmish , cashew nuts(broken in small pieces) , some doubly thickened cream or Unsweetened Mawa and pack it again to make a sort of stuffed ball 5. Note I have made them in roll shape instead of circular (No hard and fast rules here) 6. Repeat the procedure for remaining mixture and deep fry these in hot oil on medium flame till crisp golden brown 7. If the mixture is too soft, the koftas might burst open in oil, so always first fry one and check. If they tend to break, then either oil is not properly hot or you might need to add some more cornflour or some more bread crumbs to the potato mixture 8. Place them on kitchen towel or tissue paper to get rid of extra oil. For Red Gravy 1. Take 3 onions, peel and slice them and deep fry in some oil till brown in colour 2. Remove from oil and let the onions cool 3. Grind these with 2 -3 tomatoes, ginger,garlic (4-5 cloves), Whole garam masala(A small bayleaf, a bit of dalchini i.e cinnamon stick,1 clove,1-2 black pepper corn, just a bit of javitri or Mace flake, the skin of 1 black cardamom) 4. Add a bit of water if needed.This is the basic red gravy which can be used to make many gravy based veg and nonveg dishes For White Gravy 1. Soak about 1 tsp of KhusKhus (poppy seeds) in few spoons of water or milk for few hours 2. Grind the seeds along with 6 -7 cashew nuts, 2 tsp melon seeds, till smooth paste is obtained(add some water if needed) 3. In a pan , add 1 tsp of oil and add part of a bayleaf, and saute it for few seconds 4. Add the khuskhus paste and fry the mixture on high flame (again taking care not to let it burn) . After 2 minutes add 2 tsp Cream , 1 tsp butter, 1 cup of milk

5. Simmer it for 4-6 minutes and use this white gravy for any gravy based dish To Make final gravy 1. In a pan take 1 tsp of oil , add finely chopped onions and fry for some time till onions turn brown in colour 2. Then Add 8-10 tsp of Red Gravy and 7-8 tsp of white gravy, around 1/2 cup of milk, coriander powder, kitchen king, kasoori methi, salt and saute it for some time till the oil separates out 3. Add some water and let the gravy simmer for 5-8 minutes 4. While serving place the fried koftas, in a serving bowl and JUST BEFORE SERVING pour hot gravy over these.Garnish it with some grated paneer, some fresh cream and chopped coriander leaves

Mughlai Malai Kofta Curry

K. Shah 69 comments

Know What U Eat: Malai Kofta- A very well known mughlai dish.Mughlai food is characterized by rich and creamy curry which have a distinct aroma and taste of ground and whole spices. This Super soft raisin stuffed cottage cheese dumplings in a rich creamy tomato gravy, a main course dish paired along with crispy roti/ nan, basmati rice with some salad. Some gravies especially mughlai dishes like these are meant to be made in its traditional way to really enjoy it. I have given down two different methods : low fat version by baking kofta's in oven, also the original version of deep frying them, and cooking it in heavy cream.

Cooking Time : 45 mins Servings : 4 Ingredients for Kofta's: 4 - 5 Medium Potatoes, boiled-peeled-grated 2 Thai Green chillies, finely chopped 1/2 C Paneer (cottage cheese), grated 1/2 C Carrot & Peas, partially boiled & squeezed to remove excess water 1/4 C Fresh Cilantro, finely chopped 1/4 C Cornflour/ corn starch 1/4 C Golden Raisins + Chopped Cashew Salt to taste Oil for Deep Fry / Spray to bake, Gravy: 3 medium Onions,

1 C Tomato puree 1/4 C Paneer, grated 1 Tbsp, Ginger paste 1 Tbsp, Garlic Paste 2 Green Chillies, finely chopped 1 tsp Coriander powder 1 tsp .Cmin powder 1/4 tsp Turmeric powder 1/2 tsp Red chilli powder 1 tsp Shah Jeera 1 tsp Garam Masala 1/2 C Fresh Cream / Half & Half 2 % Milk, as needed Salt to taste 1 tsp Sugar to taste Oil 3 tablespoons

Mehtod: 1. Boil the potatoes, cool, peel and grate them. 2. Grate paneer. 3. Wash all green chillies, deseed and chop them fine. 4. Peel carrots,grate them, add peas and some water, boil them in microwave for 10 mins. Once done, remove excess by passing & squeezing it through a muslin cloth. 5. Peel onions, cut them into halves and boil with a cup of water for ten minutes. Drain excess water, cool onions and grind them into a smooth paste. Set Aside. 6. In a bowl, mix mashed potatoes, paneer, some chopped green chillies, boiled carrot-peas, corn flour and salt. Mix well. Divide into 20-22 equal sized balls. Stuff raisins & cashew into them. Deep fry in hot oil until slightly golden brown. Drain and keep aside. Fry one kofta and check for binding, if it breaks, add a little more cornflour. Deep fry in hot oil. OR BAKE in a 375F pre-heat oven, by arranging & spraying oil on these koftas placing them on a cookie sheet wraped with aluminum foil,for 10 mins. Keep a close watch, with the help of tongs, turn them once they are slight brown on one side. 7. On the other side heat oil in a kadai, add shahjeera, boiled onion paste and cook for five minutes. Add ginger & garlic, few chopped green chillies, coriander powder, cumin powder, turmeric powder, and salt. Cook for a minute.

8. Add tomato puree and red chilli powder and cook on medium flame untill oil separates from gravy. 9. Add half&half along with some water & bring it to a boil and simmer for ten minutes on a slow flame. Stir occasionally. 10. Stir in fresh cream and garam masala powder. 11. Gently put all of these kofta's in the gravy when ready to serve. Simmer for another 2 mins and enjoy this rich, creamy gravy with Nan/Roti (Indian Flat Bread.)

Vegetable Kofta Curry...

Ingredients: For Koftas(Measurements can be made according to your taste) . Chooped Aloo,Carrot,Beans,Green peas(Boiled) . Coriander leaves chopped-a handful . Turmeric powder-a pinch . Red chilli powder-1/4 tbsp . Coriander powder-1/2 tbsp . Ginger garlic paste . Maida - 2tbsp . Corn flour - 2 tbsp . Salt For Gravy: . Oil-2 tbsp . Cloves-3 . Cinnamon-2 inch stick . Cardamom-2 . Jeera-1 tsp . Ginger garlic paste

. Onion chopped-1 medium sized . Tomatoes chopped-3 . Turmeric powder-1/4 tsp . Red chilli powder- as per taste . Coriander powder-1 tsp . Methi leaves . Salt Method: To make the koftas: 1) Mix all the Kofta ingredients(drain out excess water from vegetables) and make balls. 2) Heat oil in a pan. Place the balls and cook till golden brown. Set aside. To make the gravy: 1)Heat oil in a wide pan. Add jeera and let it crackle. Add cloves, cinnamon, cardamom and fry for a few seconds. 2) Add chopped methi leaves, ginger garlic paste and onions. Sprinkle little salt. Fry till the onions are cooked and turn brown. 3) Add tomatoes, some more salt and all the spice powders. Fry for a few minutes until tomatoes turn soft. 4) Allow the mixture to cool. Grind in to smooth paste. 5) Put the mixture on the stove again and cook for some time. Add kofta balls and simmer for 2 minutes. 6) Garnish with coriander leaves and serve with rotis or nans. Note: 1) While making koftas drain out excess water in order to avoid breaking of koftas while deep frying.. 2) Add koftas only 5 mins before serving. Delicious Koftas are ready to serve...

Brinjal masala..

Ingredients: . 10 small brinjals/Egg plant . 1 big onion . 2 tomatoes . cashew nuts 4 no's . sesame seeds 1 tbsp . 2 green chillies . Ginger garlic paste 1 tbsp . Coriander powder 1 tbsp . Coriander leaves . Chilli powder 1 tbsp . Salt to taste Method: 1)Take brinjals and slit in to + shape. 2) Take pressure cooker and heat oil.Add mustard seeds.When they start to crackle add curry leaves and turmeric powder. Saut for few seconds. 3) Cut onion and tomatoes in to 2 big pieces and add them to the pan. 4) Now add brinjals to it. Add salt and close the pressure cooker and wait until one whistle, then switch off the stove. 5) After 10 mins, open the lid and take cooked onions, mirchi and tomato in to one bowl.And grind them along with ginger garlic paste, coriander powder, chilly powder, salt, cashew nuts and sesame seeds. 6) Now switch on the stove and add this paste to the cooker which contains boiled brinjal and allow it to cook for 10 more mins. 7) Garnish it with Coriander leaves. Gutti vankaya curry is ready to eat.

Palak Kofta Vegetable Balls Served In Creamy Spinach Sauce

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A major influence on Indian cuisine is the Muslim method of cooking, the Mughlai style, which is distinct in the fact that a lot of stress is laid on cooking the food over slow fire and the use of rich spices and nuts like saffron, almonds, cashewnuts, poppy seeds,e lachi, dalchini and jaiphal to name a few, liberal use of desi ghee and tandoor. Most traditional Mughlai food preparations include the use of curds and cream to produce a rich creamy gravy and the most important part of Mughlai cuisine is the perfect blending of the spices using the right proportions bringing a distinct aroma and flavor to the dish, be it the paneer kebab or meat kebabs. Palak Kofta is one such rich Mughalai dish where koftas which are balls made with spinach, potatoes and paneer are deep-fried and cooked and served in a rich creamy sauce prepared with spinach, onions, tomatoes and cashewnut paste. Its a labor intensive dish but its worth the effort and makes a great main course party dish and goes well with butter naan and rotis.

Palak Kofta Recipe Ingredients: For Koftas: 2 tbsp grated paneer 1 cup palak leaves (washed and chopped finely) 1 cup of mashed boiled potatoes 2 green chillis finely chopped 1 ginger piece minced salt to taste 2 slices of bread Mix all the above ingredients and make small lemon sized balls, roll them in corn flour/bread crumbs and deep fry in oil. For the Gravy: 1 big bunch of palak (spinach)- washed,blanched and pureed 2 big onions (blanch the onions and make a paste) 2 medium tomatoes (blanche the tomatoes and make a paste) 1 tsp ginger garlic paste 1/4 tsp garam masala pwd

1 tsp red chilli pwd 2 tbsps cashewnut paste salt to taste 2 tbsp ghee (clarified butter) 1 tsp shah jeera (caraway seeds) cream for garnish(optional) Heat ghee in a cooking vessel and add the shah jeera and let them pop. Add the onion paste and fry for 4-5 minutes on medium heat ensuring that it doesnt burn. Add the ginger garlic paste and fry for another 2-3 mts. Add red chilli pwd and combine. Add the tomato puree and let it cook over slow fire till the ghee separates. Add the palak paste and the cashewnut paste and combine. Add a cup of water and salt. Cover and cook for 10-12 minutes on low heat. Stir once in a while. Lastly add the garam masala and mix well. Turn off heat. Just before serving, spread the koftas on a serving plate and pour the creamy gravy over the koftas and garnish with cream (optional). Serve with hot rotis or naan. If you are serving the dish immediately on cooking, then you can add the koftas to the gravy and simmer over heat for a minute before serving. This recipe with soft melt-in-the-mouth koftas served in an aromatic and rich gravy is an absolutely tantilising, irresistable dish that will have your family or guests licking their fingers..:) Recipe Source:Adapted from an Indian cooking magazine