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Vegetable kofta in red gravy with mint naan
Vegetable kofta in red gravy with mint naan

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We hope you got insight from reading it, now let’s go back to vegetable kofta in red gravy with mint naan recipe. To make vegetable kofta in red gravy with mint naan you only need 36 ingredients and 13 steps. Here is how you do it.

The ingredients needed to make Vegetable kofta in red gravy with mint naan:
  1. Take For vegetable kofta:
  2. Take grated cabbage
  3. You need grated cauliflower
  4. Get boiled peas
  5. You need spinach finely chopped
  6. Take boiled and mashed potato
  7. Use mashed paneer
  8. You need roasted Besan
  9. You need green chillies finely chopped
  10. Prepare Salt
  11. Take red chilli powder
  12. Take Coriander powder
  13. Get Oil to fry
  14. Prepare Ingredients for gravy:
  15. Prepare Onion roughly chopped
  16. Take beetroot
  17. Take Ginger chopped
  18. You need Garlic chopped
  19. Get Water
  20. You need Tomatoes roughly chopped
  21. You need cashews
  22. You need Oil
  23. Take Bay leaf
  24. Provide Black cardamom
  25. You need Green cardamoms
  26. Get Cinnamon stick
  27. You need Red chilli powder
  28. Get Coriander powder
  29. You need Turmeric powder
  30. Use Garam masala
  31. Provide Kasuri methi
  32. Take Salt
  33. Use Water
  34. Get Salt
  35. You need fresh cream or malai
  36. Provide For garnish : cheese or cream
Steps to make Vegetable kofta in red gravy with mint naan:
  1. Wash spinach and rinse it. Boil it in 1/2 cup of water. Once done. Strain it and squeeze it's water.Combine all ingredients of kofta except oil.
  2. Mix all properly.
  3. Make lemon size balls. Keep aside.
  4. Heat oil in a Kadhai. Once oil heated slide koftas in it. Deep fry them until golden on medium flame. Fry all koftas. Keep them aside.
  5. Method for gravy: - - Take onion, ginger, garlic and cashews along with little water in a grinder and make a smooth paste.
  6. In the same grinder, make tomato, beetroot & green chillies puree and keep it aside.
  7. Heat the oil in a pan on medium heat and add bay leaf, cinnamon stick, black and green cardamom. Saute for a minute.
  8. Then Add onion paste and cook till it becomes thick paste and no more smells raw.
  9. Then mix in tomato puree and cook till it becomes thick paste and leave the sides of the Kadhai. Do stir in between and make sure that it is not sticking to the Kadhai.
  10. Now mix in salt, turmeric powder, coriander powder and red chilli powder, cook for a minute.
  11. Then add water to make gravy and simmer for 4-5 minutes.
  12. Then add garam masala and kasoori methi, mix well. Lastly add cream and bring to a single boil and turn off the stove.
  13. At the time of serving: - - Place kofta in serving bowl. Pour gravy over koftas. Grate cheese. - Serve hot with mint nann & chilled lassi, papad & salad.

The koftas (meatballs) in this curry dish can be made with beef, lamb or chicken. Learn how to cook kofta and pair it with rice and kachumbar salad. In India, you will typically find kofta in a spiced curry or gravy while in Iran and Iraq it can be cooked in a spiced gravy or as a kebab. Malai Kofta in Red Gravy (Mild). Vegetable, cheese and nuts dumpling cooked in red creamy sauce.

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