Multi-Vegetable Kofta Recipe

Cooking Directions

• STEP 1.In a bowl, mix grated carrots, cabbage, potatoes, and onions.
• STEP 2.Add gram flour, red chili powder, turmeric powder, and salt to the vegetable mixture.
• STEP 3.Mix well to form a dough-like consistency. Shape the mixture into small balls.
• STEP 4.Heat oil in a deep pan and fry the vegetable balls until golden brown and crispy.
• STEP 5.In another pan, heat oil and add cumin seeds. Once they splutter, add chopped onions and saut茅 until golden brown.
• STEP 6.Add ginger-garlic paste and cook for a minute. Then, add tomato puree, turmeric powder, red chili powder, and salt.
• STEP 7.Cook the gravy until the oil separates. Add water if needed to adjust the consistency.
• STEP 8.Add the fried vegetable balls to the gravy and simmer for a few minutes.
• STEP 9.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to squeeze out any excess water from the grated vegetables before mixing them with the other ingredients.
• You can add grated paneer or cheese to the vegetable mixture for added richness and flavor.
• To make the koftas healthier, you can also bake them instead of deep-frying.
• If the gravy is too thick, you can add more water to adjust the consistency.
• For a spicier version, you can increase the amount of red chili powder in the gravy.

Storage and Serving

• Leftover koftas can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the koftas in a microwave or oven before serving.
• Serve the Multi-Vegetable Kofta with steamed rice, naan, or roti for a complete meal.
• Garnish with fresh coriander leaves and a squeeze of lemon juice for added freshness.