मुंह में घुल जाये वैसे सब्ज़ी के कोफ्ते

By Kunal Kapur · 90 min

Ingredients

Instructions

1. Heat the oil and butter in a pan, then add the bay leaf, cinnamon, cloves and both cardamoms and let them sizzle.
2. Add the diced onions, ginger, garlic, green chillies and cashews and cook until soft.
3. Add the turmeric, Kashmiri chilli powder, cumin powder and chopped coriander, then the salt and diced tomatoes, and cook down.
4. Add the water and simmer until the gravy is ready, then blend it smooth.
5. For the koftas, mix the chopped cabbage, grated carrot, beans, capsicum, ginger, green chillies, coriander, mashed potato, kasoori methi, cumin, chilli powder, garam masala, chaat masala, salt, roasted besan and bread crumbs together.
6. Shape the mixture into about 20 balls of roughly 30 g each.
7. Fry the koftas in oil until golden brown and crisp.
8. For the tempering, heat the butter, add the ginger and green chillies, then the salt, a pinch of kasoori methi powder, coriander, a pinch of garam masala and the cream.
9. Pour the tempering over the gravy, add the koftas just before serving.

Summarized from Kunal Kapur's video. Watch it for the details.

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