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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 benefit from reading it, now let’s go back to vegetable kofta in red gravy with mint naan recipe. You can have vegetable kofta in red gravy with mint naan using 36 ingredients and 13 steps. Here is how you achieve that.

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