Vegetable Kofta Curry: A Good Idea For An Ideal Dinner


1/2 Cup cabbage (finely grated)

1/2 Cup bottle guard (finely grated)

2 Tablespoon Raisins

3-4 Tablespoon Raisins

3 Onion (chopped)

3-4 Tablespoon cream cheese

3 Onion (chopped)

3-4 Green cardamoms

1 Stick cinnamon

2-3 Cloves

2 Tablespoon Oil

1/2 Tablespoon Garam masala

1/2 Cup carrots (finely grated)

2-3 Tablespoon Gramflour

1/2 Tablespoon Kasoori methi

5-6 Tomatoes (chopped)

1/2 Tablespoon Cumin seeds

1" Ginger (chopped)

Oil for frying

1/2 Tablespoon Red chili powder

How to prepare

Combine grated cabbage, carrots, bottle gourd, cashew nuts, raisins, gram flour, salt to taste and 1/2 tablespoon of garam masala. Take little mixture at a time make small balls (Koftas) and deep fry in hot oil till golden on medium flame.

When all koftas are done, keep aside. Heat two tablespoons of oil in a pan, fry Cumin seeds, add Onion, Ginger, Cloves, Cardamoms and fry until Onion turn right golden in color. Transfer Onions to the grinder, add Tomatoes, grind the mixture well to make a fine paste.

Transfer the paste to the pan. Cook for 2-3 minutes. Add Salt, Garam Masala, Red chili powder, Cream cheese, Kasoori methi and 1/2 cup of hot milk, stir well and cook for a minute. Gently drop the Koftas, stir well and serve hot.


8-10 person

Preparation Time

One hour