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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 cook vegetable kofta in red gravy with mint naan you need 36 ingredients and 13 steps. Here is how you do that.

The ingredients needed to cook Vegetable kofta in red gravy with mint naan:
  1. Provide For vegetable kofta:
  2. Take grated cabbage
  3. Use grated cauliflower
  4. Take boiled peas
  5. You need spinach finely chopped
  6. Provide boiled and mashed potato
  7. Prepare mashed paneer
  8. Use roasted Besan
  9. You need green chillies finely chopped
  10. Get Salt
  11. Provide red chilli powder
  12. Provide Coriander powder
  13. Prepare Oil to fry
  14. Prepare Ingredients for gravy:
  15. Take Onion roughly chopped
  16. You need beetroot
  17. Provide Ginger chopped
  18. You need Garlic chopped
  19. Provide Water
  20. You need Tomatoes roughly chopped
  21. Provide cashews
  22. Provide Oil
  23. Use Bay leaf
  24. You need Black cardamom
  25. You need Green cardamoms
  26. Provide Cinnamon stick
  27. You need Red chilli powder
  28. Provide Coriander powder
  29. Prepare Turmeric powder
  30. You need Garam masala
  31. You need Kasuri methi
  32. Get Salt
  33. Use Water
  34. Use Salt
  35. Prepare fresh cream or malai
  36. Provide For garnish : cheese or cream
Instructions 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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