Mix Veg Kofta Curry<br /><br />Servings - 2 - 3<br /><br />INGREDIENTS<br />Boiled mashed potatoes - 90 grams<br />Bell pepper - 80 grams<br />Carrots - 80 grams<br />Mushrooms - 80 grams<br />Green beans - 60 grams<br />Onions - 70 grams<br />Grated paneer - 90 grams<br />Green chili - 1 tablespoon<br />Salt - 1 teaspoon<br />Red chili - 1 teaspoon<br />Cumin powder - 1 teaspoon<br />Coriander powder - 1 teaspoon<br />Dry mango powder - 1 1/2 teaspoons<br />Gram flour - 50 grams<br />Coriander - 2 tablespoons<br />Oil - for frying<br />Cashews - 30 grams<br />Water - 140 milliliters, divided<br />Cumin seeds - 1 teaspoon<br />Coriander seeds - 1 teaspoon<br />Dry red chili - 3<br />Star anise - 1<br />Black cardamom - 1 pod<br />Cinnamon stick - 1<br />Cloves - 5 pods<br />Black peppercorns - 10<br />Oil - 2 tablespoons<br />Onions - 170 grams<br />Tomato - 260 grams<br />Green chili - 1 tablespoon<br />Salt - 1 teaspoon<br />Paprika - 1 teaspoon<br />Turmeric - 1/2 teaspoon<br />Butter - 2 tablespoons<br />Bay leaf - 1<br />Garam masala - 1 teaspoon<br />Fresh cream - 60 grams<br />Water - 600 milliliters<br />Coriander - 1 tablespoon<br />Fresh cream - for garnishing<br /><br />PREPARATION<br />1. In a mixing bowl, add 90 grams boiled mashed potatoes, 80 grams bell pepper, 80 grams carrots, 80 grams mushrooms, 60 grams green beans, 70 grams onions, 90 grams grated paneer, 1 tablespoon green chili, 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 1/2 teaspoons dry mango powder, 50 grams gram flour, 2 tablespoons coriander and mix it well.<br />2. Take some mixture in your hands shape it into a ball.<br />3. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.<br />4. Drain it on an absorbent paper and keep aside.<br />5. In a bowl, add 30 grams cashews, 80 milliliters water and soak for 2 hours.<br />6. Transfer this into a blender, add 60 milliliters water and blend it into a paste.<br />7. Take a pan, add 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, 3 dry red chili, 1 star anise, 1 pod black cardamom, 1 cinnamon stick, 5 pods cloves, 10 black peppercorns and dry roast for 3 - 5 minutes on medium heat.<br />8. Remove it from heat and transfer this into a blender.<br />9. Blend it into a fine powder.<br />10. Heat 2 tablespoons oil in a skillet, add 170 grams onions and fry till translucent or until it turns golden brown in color.<br />11. Then, add 260 grams tomato, 1 tablespoon green chili, 1 teaspoon salt, 1 teaspoon paprika, 1/2 teaspoon turmeric and mix it well.<br />12. Saute the tomatoes for 5 - 7 minutes on medium heat or until it turns soft and pulpy.<br />13. Cook for 5 - 7 minutes on medium heat.<br />14. Remove it from heat and allow it to cool.<br />15. Transfer this into a blender and blend it into a puree.<br />16. Heat 2 tablespoons butter in a skillet, add 1 bay leaf and stir well.<br />17. Then, add the blended paste in it and mix it well.<br />18. Now, add the blended masala, 1 teaspoon garam masala and mix it well.<br />19. Cook for 5 - 7 minutes on medium heat.<br />20. Now, add the blended cashew paste, 60 grams fresh cream and mix it well.<br />21. Add 600 milliliters water and mix it well.<br />22. Bring it to a boil.<br />23. Now, add 1 tablespoon coriander, fried koftas
