Kofta Veg Curry Sauce Recipe 45 Food

KOFTA CURRY

Steps:

• Put the minced beef or lamb into a large bowl, add all the remaining meatball ingredients and mix well with your hands. Roll the mixture into small balls and put aside on a floured plate until required.
• To make the curry sauce, heat the ghee or butter in a saucepan over a moderate heat and fry the chopped onion and garlic for about 10 minutes, or until the onion is soft and buttery.
• Reduce the heat, then add the curry powder and cardamom pods (or seeds) and cook for a few minutes, stirring well.
• Slowly stir in the stock, then add the tomato puree, yoghurt and coriander and stir well. Simmer for 10 minutes.
• Add the koftas a few at a time, cook briefly and then add a few more, until all are in the pan. Simmer, uncovered, for about 20 minutes, or until the koftas are cooked. Avoid stirring, but gently shake the pan occasionally to move the koftas around.
• The curry should thicken slightly, but if it is too dry add more stock or water. Serve hot on rice, garnish with coriander.

KOFTA (VEG) & CURRY SAUCE RECIPE - (4/5)

Steps:

• To make Kofta Balls: Squeeze any excess liquid from the grated vegetables and combine them together in a large bowl with the onion, ginger and curry powder. Add the egg and enough flour and peanut oil to bring the mixture together. Adding more oil if too dry and flour if too wet. The mixture should hold together when shaped into balls. Heat enough oil in a saucepan for deep-frying (you want the oil to be about 10cm/4inch deep). Once the surface starts to shimmer carefully drop the kofta balls into the oil, deep-frying in batches until golden brown. Remove from the oil and allow to cool on absorbent paper. To make sauce: Heat the peanut oil in a good sized frying-pan over a medium heat, add the cardamom and heat in the oil for a few seconds until fragrant then add the diced onion. Cook the onion over a medium heat until soft. Add the garlic, ginger and remaining spices, cook over a medium low heat for a few minutes until the spices cook down and form a paste like consistency. Add the ground almonds, tomato paste and vegetable stock and bring to a gentle simmer. Allow to cook gently for around 10 to 15 minutes until the liquid has reduced a little and flavours developed. Now add the yoghurt, soy cream, coconut cream or cream and stir to combine over a low heat. Check the seasoning and add salt as desired. Once the korma sauce has reached a nice consistency add in the prepared kofta balls and gently spoon over the sauce allowing the balls to reheat gently with the sauce. You don't want to boil it at this point as it may separate, so just gently heat the sauce and kofta together.

MALAI KOFTA (VEGETABLE DUMPLINGS IN CURRY SAUCE)

Steps:

• Koftas:.
• Boil potatoes, drain, cool and grate 1 cup.
• Defrost 1 cup peas and carrots in microwave.
• Using cheesecloth, squeeze moisture out of peas & carrots.
• In a medium-size bowl, combine vegetables with grated potatoes.
• Grate 1 cup paneer and add to vegetable mixture.
• Add 1 small handful chopped cilantro, chopped green chiles, 2 tbsp coriander powder, 1 tbsp cumin powder, a sprinkle of chile powder, 1/2 tsp salt.
• Add medium-ground cashews and 1/8 cup raisins and mix well.
• With your hands, form into round koftas 1 1/2 to 2 inches in diameter and roll in flour, coating all sides of koftas.
• Deep fry in oil in a wok or kadai until golden brown on each side and place on a paper towel to drain.
• Curry Sauce:.
• In a skillet, preferably large and cast iron: fry the chopped onion over medium heat in 3 tablespoons oil with 1/2 tsp salt until caramelized and brown.
• Add all ginger garlic paste, turmeric, chopped tomatoes, a sprinkle of chili powder, 1 tbsp cumin and 2 tbsp coriander powder.
• Cook and when the mixture is getting dry add about 2 cups water.
• Heat and cook until tomatoes are nicely cooked, about 10 - 15 minutes; remove from pan and puree in a food processor or blender until smooth.
• In the same skillet, add a small handful of jeera seeds and cook until they crackle.
• Pour in the sauce mixture.
• Heat for about 5 minutes on medium.
• Add cream to the sauce and yogurt, stirring well.
• Turn off heat.
• Add koftas, mix to cover with sauce and allow to absorb sauce.
• Sprinkle on some garam masala and some chopped cilantro and serve.

EASY VEGETARIAN KOFTA CURRY

Steps:

• Heat olive oil and butter in a large saucepan over medium heat. Add cumin seeds, cardamom pods, whole cloves, cinnamon stick, and bay leaf. Cook until spices start to sputter, about 1 minute. Stir in onion, ginger, and garlic. Cook and stir until onion is softened and just starting to brown, about 5 minutes.
• Stir in diced tomatoes, coriander, turmeric, cumin, garam masala, cayenne, and salt. Bring mixture to a gentle simmer; add yogurt and stir well. Add frozen vegetable balls. Pour in hot water to thin sauce slightly to desired consistency. Bring mixture back to a simmer and cook, covered, until sauce is thickened and vegetable balls are heated through, 10 to 15 minutes.

VEGETARIAN KOFTA CURRY

Steps:

• Put the garlic, ginger and green chiles in a food processor, and pulse until you have a coarse paste. Put half the paste into a large bowl. Set the rest aside.
• Add the beans, spring onions, fresh herbs, bread crumbs, egg, garam masala, chile powder and salt to the large bowl with the paste. Mix well with a fork, mashing up the beans as you go into small pieces.
• Heat the oven to 400 degrees and line a sheet pan with parchment paper. Shape the mixture into 1-inch balls and arrange on the pan. Drizzle with 2 tablespoons oil, and bake until lightly browned, about 25 minutes. Set aside.
• Meanwhile, heat the remaining oil in a large skillet over medium. Sauté the onion until soft and translucent, about 5 minutes. Add the remaining garlic, ginger and chile paste, and sauté until light golden brown, about 10 minutes. If using fresh tomatoes, purée them until smooth in the food processor. Stir the tomato purée or crushed tomatoes, coriander and cumin into the skillet, and simmer for about 20 minutes, stirring occasionally.
• Add the kofta to the skillet, and turn the heat to low. If necessary, add enough water for the liquid to come about two-thirds of the way up the sides of the meatballs, then simmer another 15 minutes, stirring occasionally, until the kofta are warmed through and the sauce has thickened. Season with salt and pepper, and garnish with a light dust of garam masala and some extra herbs.

KOFTA CURRY

Steps:

• PREPARATION:.
• Using a morter and pestle (such as Thai green granite) or a small blender, grind the green chilis (if used) or cayenne, ginger, fenugreek, coriander, turmeric, cumin, mustard seed, pepper, salt and lime juice into a curry paste.
• Soak the Basmati rice for about 30 minutes befre cooking.
• Begin to cook the rice at about the time you start to cook the meatballs.
• METHOD:.
• Mix the meat, cinnamon, cardamom, pepper, garlic, onion and egg into a stiff paste.
• With floured hands, form the meat paste into round balls about the size of a walnut.
• Heat the oil in a skillet and fry the meatballs over moderate heat to a light brown.
• Remove the meatballs from the fat and drain them on paper towels or a rack.
• Add the chopped onion for the curry gravy in the fat remaining in the skillet and fry it until it is just soft, then add the curry paste and cook for five minutes.
• Then transfer the fried curry paste and onion mixture to a pot and add the coconut milk.
• Stir very well over medium heat while bringing the curry gravy to a simmer.
• Then add the meatballs and simmer them in the gravy (curry) for 30 minutes.
• It is recommended that you serve this dish with fried Poppadoms, Rasmati rice, a select assortment of chutney and pickles, shredded coconut, sultanas (golden raisins), and pine nuts, all arranged in small side dishes.

ACHARI VEGETABLE KOFTA CURRY

Steps:

• mix all vegetables and salt cumin and red chili powder.mix it well and make balls dip in egg and fry.
• heat the oil and add fenugreek seeds and ginger garlic paste fry for 2 min the add boiled onion cumin,fennel seed,turmeric,coriander powder,onion seeds salt ,chilies and yogurt and fry for 4-5 min.
• then add tomatoes and 1/2 cup water and leave it on medium flame.
• after 5 min fry it very well then add 3cups of water for gravy.and cook.when water remains 2 cup then add vegetable kofta.
• serve it hot.