Vegetable Kofta Curry with Mint Chutney

Vegetable Kofta Curry with Mint Chutney

Flavorful mixed vegetable dumplings (koftas) are gently fried until golden and then simmered in a rich, creamy, and aromatic tomato-cashew gravy, served with fluffy basmati rice and a vibrant fresh mint chutney.

Dietary

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Ingredients

Instructions

  1. Prepare kofta mixture: In a large bowl, combine 2 mashed potatoes, 1 grated carrot, 1/2 cup green peas, 1/2 cup finely chopped green beans, 1/2 cup crumbled paneer, 1/4 cup cornstarch, 1 teaspoon garam masala for koftas, 1/2 teaspoon red chili powder for koftas, and 3/4 teaspoon salt for koftas. Mix well until combined. Form the mixture into 1.5-inch round balls, about 18-20 koftas.
  2. Fry koftas: Heat 3 cups vegetable oil for frying koftas in a deep pot or Dutch oven over medium-high heat (350°F / 175°C). Carefully drop the koftas, a few at a time, into the hot oil. Fry for 4-6 minutes, turning occasionally, until golden brown and cooked through. Remove with a slotted spoon and place on a paper-lined plate to drain. Repeat with remaining koftas.
  3. Prepare gravy base: In a large pan or Dutch oven, heat 2 tablespoons Ghee or olive oil for gravy over medium heat. Add 2 finely chopped yellow onions and sauté until softened and golden, about 8-10 minutes. Stir in 1 tablespoon ginger paste and 1 tablespoon garlic paste; cook for 1-2 minutes until fragrant.
  4. Simmer gravy: Add 1 (28 ounce) can crushed tomatoes, 1 teaspoon garam masala for gravy, 1 teaspoon ground coriander, 1/2 teaspoon ground turmeric, 1/2 teaspoon red chili powder for gravy, and 1 teaspoon salt for gravy. Cook for 10-15 minutes, stirring occasionally, until the mixture thickens and the oil separates. Meanwhile, blend the 3/4 cup soaked raw cashews with 1/2 cup water until smooth.
  5. Finish gravy: Stir the cashew paste into the tomato mixture. Add 1/2 cup heavy cream and 1 cup water (from general ingredients, not specified). Bring to a gentle simmer. Cook for 5-7 minutes, stirring until the gravy is creamy and desired consistency is reached. Taste and adjust salt or spices if needed.
  6. Prepare Basmati Rice: Wash 2 cups basmati rice thoroughly until the water runs clear. Soak for 20 minutes, then drain. In a medium pot, combine the drained rice with 3 1/2 cups water and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and cook for 15-18 minutes until water is absorbed and rice is tender. Fluff with a fork.
  7. Make Mint Chutney: In a blender or food processor, combine 2 cups fresh mint leaves, 1 cup fresh cilantro, 2 green chilies, 3 tablespoons lime juice, 1 teaspoon sugar for chutney, and 1/2 teaspoon salt. Blend until smooth, adding 1-2 tablespoons of water if needed for desired consistency.
  8. Serve: Gently add the fried koftas to the simmering gravy just before serving, allowing them to warm through for 2-3 minutes. Serve hot with fluffy basmati rice and a side of fresh mint chutney.

Notes

Ensure the oil is at the correct temperature for frying koftas; if it's too cool, they'll absorb too much oil, and if too hot, they'll burn outside and be raw inside. Cashews provide richness and body to the gravy; adjust the amount of chili in the koftas and chutney to your preference.

Nutrition (per serving)