Restaurant-Style Mix Vegetable KoftaVeg
Learn how to make restaurant-style Mix Vegetable Kofta at home! This delicious recipe features soft, flavorful vegetable dumplings made with carrots, potatoes, and cabbage, fried until golden and crisp. They are served in a rich, creamy, and aromatic tomato-based gravy. Perfect for special occasions, family dinners, or whenever you crave a comforting, nutritious, and authentic vegetarian meal that melts in your mouth. Follow the step-by-step guide to impress everyone!
Ingredients
For the Gravy
3 tbsp Oil
3 tbsp Butter
1 no. Bay Leaf
1 piece Cinnamon
4 nos. Cloves
1 no. Black Cardamom
4 nos. Cardamom Powder
3 cups Onion
Ginger: a small piece
12 nos. Green Garlic Cloves
2 nos. Green Chilli
15 nos. Cashew Nuts
1 tsp Turmeric Powder
1 tbsp Kashmiri Red Chilli Powder
1 tbsp Cumin Powder
2 tbsp Coriander Powder
to taste Salt
4 cups Tomato
3 cups Water
For the Kofta Mixture
1 cup Cabbage (chopped)
1 cup Carrot
1 cup Beans
1 cup Green Capsicum (Finely Chopped)
2 tsp Ginger
2 nos. Green Chilli
handful Coriander Leaves (chopped)
1 cups Potato (boiled & mashed)
Kasoori methi: 1 tsp
1 tbsp Cumin Powder
2 tsp Red Chilli Powder
1 tsp Garam masala Powder (Hot Spices)
2 tsp Chaat Masala
to taste Salt
Bhuna besan (toasted gram flour): 3 tbsp
1 cup Bread Crumbs
For frying Oil
For Tempering
2 tbsp Butter
2 tsp Ginger (chopped)
2 nos. Green Chilli (chopped)
to taste Salt
Kasoori methi powder: a pinch
handful Coriander Leaves (chopped)
pinch Garam masala Powder (Hot Spices)
3 tbsp Cream (Malai)
Instructions
1
For the Gravy Base
2
Heat oil and butter in a pan. Add whole spices: bay leaf, cinnamon, cloves, black cardamom, and green cardamom.
3
Add diced onions, a piece of ginger, garlic cloves, green chillies, and cashew nuts. Sauté until the onions are soft and light brown.
4
Add turmeric, Kashmiri chilli powder, cumin powder, chopped coriander, and salt to taste.
5
Incorporate the diced tomatoes and water. Cook until the tomatoes become mushy and soft.
6
Remove from heat and allow the mixture to cool down completely.
7
Once cooled, blend the mixture in a food processor until smooth. You can add a little water if needed to reach your desired consistency.
8
For the Kofta Mixture
9
In a bowl, combine chopped cabbage, grated carrot, chopped beans, and chopped capsicum.
10
Add chopped ginger, green chillies, fresh coriander, and boiled mashed potatoes.
11
Season with kasoori methi, cumin, chilli powder, garam masala, chaat masala, and salt.
12
Add toasted gram flour (bhuna besan) to the mixture to provide structure and prevent the koftas from spreading while frying.
13
To handle the moisture and ensure a crispy exterior, add fresh bread crumbs to the vegetable mixture and combine well.
14
Shaping and Frying
15
Shape the mixture into small, even-sized balls (approximately 30g each).
16
Optionally, roll the balls in additional bread crumbs for extra crunch.
17
Heat oil for frying. Test with one kofta first to ensure it holds its shape.
18
Fry the koftas in small batches until they turn golden brown and crispy.
19
Final Assembly
20
Bring your blended gravy back to a simmer. Adjust seasoning or water if necessary.
21
Add a final tempering of butter, chopped ginger, green chillies, salt, a pinch of kasoori methi powder, fresh coriander, a pinch of garam masala, and cream to finish the gravy.
22
Gently fold the fried koftas into the gravy just before serving to ensure they stay tender and don't break.
Nutrition Facts
8 servings per recipe
