Indian Recipes
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Ingredients
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| For koftas- |
| 1 |
Frozen peas |
1/2 cup |
| 2 |
Frozen corns |
1/2 cup |
| 3 |
French beans, cut into small pieces |
8 |
| 4 |
Carrots, cut into small pieces |
2 |
| 5 |
Gram flour (besan) |
1 cup |
| 6 |
Coriander powder |
1/2 teaspoon |
| 7 |
Red chili powder |
1/2 teaspoon |
| 8 |
Turmeric powder |
a pinch |
| 9 |
Salt |
to taste |
| 10 |
Mango powder (amchur or khatai) |
1/2 teaspoon |
| For gravy- |
| 11 |
Onions, finely chopped |
2 |
| 12 |
Tomatoes, finely chopped or pureed |
4 |
| 13 |
Ginger-garlic paste |
1 + 1/2 teaspoons |
| 14 |
Coriander powder |
1 teaspoon |
| 15 |
Red chili powder |
1 teaspoon |
| 16 |
Garam masala powder |
1/ 2 teaspoon |
| 17 |
Salt |
to taste |
| 18 |
Cumin seeds |
1/ 2 teaspoon |
| 19 |
Oil |
3 tablespoons |
| 20 |
Fresh coriander leaves, finely chopped |
3 tablespoons |
| Method |
Parboil all the vegetables for 10 minutes, drain and let it cool. In a large bowl, combine vegetables together with all the ingredients for koftas, mix well, make several small balls out of it and deep fry in hot oil until golden brown. Set aside.
Heat 2 tablespoons of oil in a pan over medium-high heat, add cumin seeds and let it splutter, now add chopped onions and cook for 2 minutes, add ginger-garlic paste and cook until light brown. Now add tomatoes and all the powdered spices together with 1 cup of water and cook until oil comes out on the surface, add 1 + 1/2 cups of water, bring to a boil, and cook until slightly thickens, add koftas, stir and cook for 1 minute. Garnish it with chopped coriander and serve.
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| Servings -3-4 |
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| Introduction
of the dish |
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Parboil means , to partially boil all the vegetables. If the kofta mixture becomes too wet, you can add more of gram flour or corn flour.
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