Mix Vegetable Koftay
Golden, crisp mix vegetable koftay simmered in a rich, creamy yogurt gravy are the kind of comfort food that makes everyone quiet at the table for a minute. These soft veg dumplings are packed with potatoes, carrots, capsicum and warm spices, then served in a restaurant style curry that tastes just as good with roti as it does with jeera rice.
Equipment
- Heavy bottomed kadhai or deep pan
- Wide pan or pot for gravy
- Mixing bowl
- Grater
- Grinder or blender
- Slotted Spoon
Ingredients
For The Vegetable Koftay
- 500 g boiled potatoes, peeled and cooled about 4 medium, 1.1 lb
- 1/2 teaspoon red chili powder or to taste
- 1/4 teaspoon turmeric powder
- 1 teaspoon roasted cumin powder
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon chaat masala
- 1 tablespoon finely chopped fresh ginger and garlic
- 1/4 cup breadcrumbs
- 1/2 cup all purpose flour 60 g
- 1/4 cup grated carrot
- 2 tablespoons finely chopped capsicum any color
- 1 tablespoon finely chopped green chilies optional, adjust to taste
- 2 tablespoons chopped fresh coriander
- Oil for shallow or deep frying
For The Creamy Yogurt Gravy
- 5-6 tablespoons neutral cooking oil
- 1 large onion, thinly sliced
- 1 inch piece ginger
- 4-5 cloves garlic
- 8-10 cashew nuts
- 1 cup thick plain yogurt, whisked use full fat for best texture
- 1 teaspoon cumin seeds
- 3-4 whole cloves
- 2 pods green cardamom
- 1 small cinnamon stick
- 1/2 cup tomato puree or blended ripe tomatoes
- 1 teaspoon garam masala powder
- 1 teaspoon salt or to taste
- 1/2 tablespoon coriander powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon red chili powder or to taste
- 1-1.5 cups water as needed for desired consistency
- 2-3 tablespoons chopped fresh coriander for garnish
Instructions
Prepare The Kofta Mixture
In a large bowl grate the boiled potatoes while they are at room temperature. Grating instead of mashing keeps the mixture smooth and helps with binding.- Add red chili powder, turmeric, cumin powder, salt, chaat masala, chopped ginger and garlic, breadcrumbs and all purpose flour. Mix everything gently until the spices are evenly distributed.
- Add the grated carrot, chopped capsicum, green chilies and fresh coriander. Mix again until the vegetables are well combined with the potato base. The mixture should feel soft but not sticky. If it sticks heavily to your hands, sprinkle in 1 to 2 tablespoons extra breadcrumbs.
Shape The Koftay
Lightly grease your palms with a few drops of oil. This keeps the mixture from sticking and gives the koftay smooth surfaces.- Take small portions of the mixture and roll into balls about the size of a walnut. You should get around 14 to 16 koftay. Try to keep them the same size so they cook evenly.
- Place the shaped koftay on a plate and let them rest for 5 to 10 minutes while you heat the oil. This short rest helps them firm up slightly.
Fry The Koftay
Heat oil in a kadhai over medium heat. To test the temperature, drop in a tiny bit of mixture. It should rise to the top slowly and start sizzling, not darken too fast.- Add a few koftay at a time, without crowding the pan. Fry on medium low heat, turning gently, until they are golden brown on all sides.
- Remove with a slotted spoon and drain on kitchen paper. Do not add the fried koftay to the gravy yet. Keeping them separate until serving helps them stay intact.
Make The Onion Cashew Yogurt Paste
In a clean pan heat 5 to 6 tablespoons oil on medium. Add sliced onion and fry, stirring often, until deep golden brown.- Add whole ginger piece, garlic cloves and cashew nuts. Fry for 1 to 2 minutes until the raw smell is gone and cashews are slightly golden.
- Take this mixture out into a bowl and let it cool slightly. Transfer to a grinder jar, add the yogurt and blend to a smooth paste. Set aside.
Cook The Gravy
In the same pan, if needed add a teaspoon of extra oil. Add cumin seeds, cloves, green cardamom and cinnamon stick. Let them sizzle for 20 to 30 seconds until fragrant.- Pour in the tomato puree, stir well and cook for about 2 minutes until it thickens and the raw tomato smell reduces.
- Add the yogurt onion cashew paste. Keep the heat on low and stir continuously at first so the yogurt does not curdle. Cook for 2 to 3 minutes.
- Sprinkle in garam masala powder, salt, coriander powder, turmeric and red chili powder. Mix well and cook this masala on low to medium heat for 4 to 5 minutes until it thickens and you see a little oil separating at the sides.
- Pour in 1 to 1½ cups water, depending on how thick you like the gravy. Mix and bring to a gentle boil. Cover and cook on low heat for 8 to 10 minutes so the flavors blend.
Finish And Serve
Once the gravy tastes balanced and has reached a medium thick consistency, turn off the heat. Adjust salt and chili if needed.- Just before serving, arrange the fried mix vegetable koftay in a shallow serving dish and pour the hot gravy over them. Garnish with fresh coriander.
- Serve immediately with roti, naan or jeera rice as part of your recipes for dinner vegetarian Indian families love. This timing keeps the koftay soft inside yet holding their shape in the curry.
Notes
Pro Tips
- Cool the potatoes completely before grating. Warm potatoes release steam and make the mixture loose.
- Always grate potatoes instead of mashing for better binding and smoother texture.
- Do a quick binding test by frying one tiny test kofta first. If it cracks, mix in 1 to 2 tablespoons more breadcrumbs.
- Keep the heat medium low while frying. High heat browns the outside too fast and leaves a weak center.
- For best results, pour the gravy over koftay just before serving rather than simmering them in the gravy.