Vegetable Koftas In Makhni Gravy Recipe

Vegetable Koftas in Makhni Gravy– Deep-fried dumplings made with a mix of vegetables (potato, carrot, capsicum, peas and french beans) dipped in a spicy creamy gravy.

INGREDIENTS

• 1/2 Cup Carrot (Finely Chopped)
• 1/3 Cup French Beans (Finely Chopped)
• 1/4 Cup Green Capsicum (Finely Chopped)
• 1/4 Cup Peas
• 2 Medium Potatoes (Boiled and Mashed)
• 4 Garlic Cloves (Chopped)
• 1 Fresh Red Chilli (Chopped)
• 2 Tbsp Coriander Leaves (Chopped)
• Pinch of Turmeric Powder
• 1/2 Tsp Garam Masala
• 2 Tbsp Gram Flour
• 3-4 Tbsp Bread-crumbs
• Salt
• Oil (For Deep-Frying)

• 1 Large Onion (Chopped)
• 1 Large Tomato (Chopped)
• 3 Tsp Ginger-Garlic Paste
• 1 Fresh Red Chilli (Chopped)
• 1/2 Cup Tomato Puree
• 1/2 Tsp Asafoetida
• 3/4 Tsp Cumin Seeds
• 1/2 Tsp Fennel Seeds
• 1 Tsp Coriander Seeds Powder
• 1/4 Tsp Garam Masala
•  1 1/2 Tsp Kasoori Methi (Dry-Roasted and Crushed)
• 2 Tsp Sugar
• 2 1/2 Tsp Cashewnut Paste
• 1/2 Cup Milk
• Salt
• 2 Tbsp Oil

1. Boil peas till they are partially cooked. Crush them roughly using a mortar and pestle.
2. Take a big bowl and add all ingredients required to make koftas.
3. Mix well and transfer mixture into equal portions.
4. Make balls with each portion and keep them aside for deep-frying.
5. Deep-fry them at medium flame till koftas turn golden brown.
6. Transfer them to a kitchen towel for absorbing excess oil.

For Gravy

1. Heat oil in a kadai and add asafoetida,cumin seeds and fennel seeds.
2. Once seeds begin to crackle, add chopped chilli, onion and ginger garlic paste.
3. Saute till onion turns translucent. Now add tomato and cook till tender.
4. Add tomato puree, cashewnut paste, coriander powder, garam masala and salt.
5. Cook for 6-8 minutes and turn off the heat.
6. Once mixture is cooled down, blitz the mixture till it reaches smooth consistency.
7. Transfer to kadai and cook again.
8. Add sugar and milk and cook for 5-7 minutes. Turn off the heat.
9. Add koftas and kasoori methi and serve them hot with any Indian Flatbread.