Veg Kofta Curry Recipe | Delicious Indian Dumplings in Gravy

Step 1: Grate or finely chop 500 grams of mixed vegetables.

Step 2: Combine the grated vegetables with 1 finely chopped onion, a pinch of salt, 4 chopped green chilies, 1 tablespoon of chopped ginger, 1 tablespoon of chopped garlic, 10-12 chopped mint leaves, a handful of chopped fresh coriander, the juice of half a lemon, 1/4 teaspoon of garam masala, 1 teaspoon of spicy red chili powder, 1/2 teaspoon of coriander powder, 1/4 teaspoon of cumin powder, 1/4 teaspoon of black salt, a pinch of black pepper powder, and salt to taste. Mix well.

Step 3: Shape the mixture into small balls.

Step 4: For a smoky flavor, place live charcoal in a bowl, pour ghee over it, and cover the bowl with the kofta mixture.

Step 5: Add 1 tablespoon of ghee to the kofta mixture.

Step 6: Fry the koftas in hot oil until lightly browned, then drain excess oil.

Step 7: In a kadhai, heat 2 tablespoons of oil and 2 tablespoons of ghee. Add 1/2 teaspoon of cumin seeds, 3 green cardamoms, 1 black cardamom, 1-inch cinnamon stick, and 1 bay leaf. Sauté until fragrant.

Step 8: Add 4 medium chopped onions and cook until golden brown.

Step 9: Stir in 2 tablespoons of ginger-garlic-green chili paste and cook until the onions are deep golden brown.

Step 10: Add 1/4 teaspoon of turmeric powder, 1 tablespoon of degi red chili powder, 1 teaspoon of spicy red chili powder, and 1 tablespoon of coriander powder. Incorporate Ancient Aroma Kala/Smoky Masala and cook for a few minutes.

Step 11: Add 1/2 cup of whisked curd and cook until the oil separates.

Step 12: Add 3 medium pureed tomatoes and salt, cooking until the oil separates completely.

Step 13: Gently add the koftas, 2 slit green chilies, and 1-inch julienned ginger. Cook for a few minutes, adjusting the consistency with hot water as needed.

Step 14: Stir in 3 tablespoons of fresh cream (optional), a large pinch of roasted kasuri methi, a pinch of garam masala, and fresh coriander.

Step 15: Serve hot with rice, roti, or naan.