Vegetable Kofta Recipe

• For the Koftas:
• 2 Potatoes
• 2 Carrots
• 1 Beetroot
• 1 cup Peas
• 2 slices Bread
• 1 Serrano Pepper (finely chopped)
• 1 Onion (chopped)
• 1 tsp fresh Ginger (minced)
• 1 tbsp Cilantro (chopped)
• 1 tsp Salt
• Vegetable Oil (for deep frying)
• For the Gravy:
• 2 tbsp Butter
• 2 medium Onions (chopped)
• 1 tsp Ginger (minced)
• 2 tbsp Garlic (minced)
• 2 tsp Coriander (ground)
• 1/2 tsp Turmeric (ground)
• 1/2 tsp Garam Masala
• 1/2 cup Tomato Paste
• 3/4 cup Milk
• Salt to taste
• For Garnish:
• 1/4 cup Cream (optional)
• 2 tbsp Cashews (coarsely chopped)

• Pressure-cook the vegetables for 2 whistles.
• Mash the vegetables well once they are cooked.
• Moisten the bread slices in water for 2 minutes. Squeeze out the excess water.
• In a bowl mix the vegetables, Serrano, onion, ginger, cilantro and salt.
• Form small balls out of it.
• Take a deep frying pan and heat oil.
• Put the vegetable balls and fry it until the color turns golden brown.
• Drain the fried koftas on paper towels and let it cool.
• Meanwhile in a large saucepan, melt butter.
• Add onions, ginger, garlic, coriander, turmeric and garam masala.
• Sauté it well until the onion is softened.
• Into it add tomato paste and cook for another 5 minutes.
• Add milk and salt into the mixture.
• Cook the mixture for 10-15 minutes until the gravy thickens by stirring occasionally.
• Add the koftas into the gravy and let it boil for another 3 minutes.
• Garnish it with cream and cashews before serving.
• Vegetable kofta is all ready to take up your appetite!