Vegetarian Kofta Curry

Ingredients

• Potato

  Flesh and skin, raw

  ½ cup, diced or 75g

• Cauliflower Florets

  Kroger

  ¼ cup or 21g

• Peas

  Green, frozen, unprepared

  ¼ cup or 34g

• Carrots

  Raw

  ¼ cup chopped or 32g

• Green beans

  Frozen, all styles, unprepared snap beans

  ¼ cup or 30g

• Green bell pepper

  Sweet, green, raw

  ¼ cup, chopped or 37g

• Green peppers

  Hot chili, raw

  1 pepper or 45g

• Coriander leaf

  Spices, dried

  ¼ cup or 7g

• Chickpea flour

  (besan)

  ½ cup or 46g

• Coriander seed

  Spices

  ½ tsp or 0.9g

• Garam Masala

  Badia

  ½ tsp or 12g

• Cumin, Ground

  Castella

  ½ teaspoon or 50g

• Chili powder

  Spices

  1 tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Salt

  Table

  1 tsp or 6g

• Avocado oil

  3 tbsp or 42g

• Onions

  Raw

  1 medium or 110g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Garlic

  Raw

  4 clove or 12g

• Ginger root

  Raw

  1 tbsp or 6g

• Green peppers

  Hot chili, raw

  1 pepper or 45g

• Cashew nuts

  Nuts, raw

  ½ cup or 69g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  2 tbsp or 30g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Bay Leaf

  Castella

  1 serving or 100g

• Cloves

  Spices, ground

  2 tsp or 4g

• Cardamom

  Spices

  1 tsp, ground or 2g

• Cinnamon

  Spices, ground

  2 tsp or 5g

• Nutmeg

  Spices, ground

  1 ½ tsp or 3g

• Chili powder

  Spices

  1 tsp or 3g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Garam Masala

  Badia

  ½ tsp or 12g

• Coriander seed

  Spices

  1 tsp or 2g

• Salt

  Table

  1 tsp or 6g

• Avocado oil

  1 tbsp or 14g

Directions

1. Add chopped potatoes, carrots, beans, capsicum, cauliflowers florets and green peas in a blender or food processor and grind them to a smooth paste. You can also boil al the vegetables and mash them.
2. Add finely chopped Green Chillies and Coriander Leaves.
3. Then add 1/2 Cup Besan (Chickpea Flour). This helps the vegetables to bind together. You can also use Bread Crumbs along with some Corn Flour instead of Besan for the binding.
4. Add Salt, Red Chilli Powder, Coriander Powder, Garam Masala, Cumin Powder and Black Pepper.
5. Mix all the ingredients well. You can add a little more Besan if the mixture seems too watery.
6. Divide the mixture into parts and make round lemon sized balls from it.
7. Heat oil for frying in a kadai or wok. The oil should not be too hot. Gently place the kofta ball in the oil and let it cook from one side. Do not turn it around till it is slightly cooked, otherwise it might break.
8. Then slowly turn the Kofta around and cook it from all sides. Make sure to regulate the temperature of the oil. If it's too hot the kofta balls will start to brown really fast, however the vegetables will not get properly cooked from the inside.
9. Fry all the Koftas this way in small batches. Do not add too many Koftas at once, otherwise the oil will get cold. Remove the Koftas from the oil and place them on an absorbent paper to absorb the excess oil.
10. To prepare the gravy, add Onions, Green Chillies, Ginger and Garlic to a food processor and make a fine paste.
11. Also, soak cashews in warm water for around 20 minutes. Then grind them into a smooth paste along with some water.
12. Heat oil in a pan and add Cumin Seeds, Bay Leaf, Ground Cardamom, Cinnamon Stick, Nutmeg and Ground Cloves. Fry till the whole spices start to crackle.
13. Add the paste prepared from onions, green chillies, ginger and garlic to the pan. Fry till it starts to brown.
14. Also make a puree of 2 tomatoes and add it to the pan and cook for 2 minutes.
15. Add Salt, Red Chilli Powder, Turmeric Powder, Coriander Powder , Cumin Powder and Garam Masala and mix well.
16. Add the paste made from Cashew Nuts to the gravy. Roast the mixture till it starts to leave oil on the sides.
17. Add some Coconut Milk to the gravy
18. Add water to the pan to adjust the consistency. If you will eat the Curry with Roti, or any other Indian bread, then the consistency should be slightly thicker. It should be thinner, if it will be eaten with Rice.
19. Mix well and simmer the gravy for a few minutes till it is cooked.
20. Add the Kofta balls to gravy just before serving and cook for 2 minutes. Serve hot with any Indian Bread or rice.

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