Veg Kofta Recipe How To Make Veg Kofta Curry Kofta Recipe

How To Make Veg Kofta Curry

Hi! This is Abubakar Fareed. I’m planning to begin making the Koftas.



  1. 2 Raw Bananas (Halved & Pressure Cooked)
  2. 2 Green Cardamoms (Powdered)
  3. 1/8 tsp Red Chilli Powder
  4. 1/8 tsp Cumin Seeds Powder
  5. 4 tsp Gram Flour
  6. 2 Tbsp Onion (finely chopped) 2 tsp Oil (for deep-frying)
  7. 1 Onion (quartered)
  8. 2 tsp Dry Desiccated Coconut
  9. 5-6 Garlic Cloves (Chopped)
  10. 1 Inch Ginger (chopped)
  11. Three green Chillies (roughly cut) 3 Green Chillies (roughly chopped)
  12. 1/2 tsp Coriander Seed Powder
  13. 1/2 tsp Red Chilli Powder
  14. 1/4 tsp Turmeric Powder
  15. 3 tbsp Oil
  16. 1/4 tsp Mustard Seeds
  17. A sprig Curry Leaves
  18. 2 Tbsp Tamarind Water
  19. 1/8 tsp Jaggery Powder
  20. Hot Water
  21. Salt


First, I’ve prepared the raw bananas the first thing I’ve done is to pressure cook the bananas for 10 minutes, or three whistles if counting the whistles. You could also make this with no pressure cooker, which is perfect and I’m ready to start mashing the bananas , and then spice it up with some flavorings but what I want to say is that the greatest feature of olive oil is that it’s an oil that comes from multiple sources which means that it’s got the benefits of olive oil and is perfectly suited to our daily Indian cooking. So, as soon as the bananas are sufficiently cool to handle, place them in an ice-cold bowl and peel the skin off, then do a quick mashing as it heats up. I’m planning to keep mashing the bananas after the flavorings are added. The first being 2 seeds pods of cardamom that give such a wonderful flavor that goes very well with bananas. Don’t worry , they’re not going to add sweetness, but what really adds flavor is the salt and some red chili powder , cumin powder. The other ingredient that will assist in binding it together is chickpea flour or besan.

Sprinkle that onto the dish now and mix it up again, I would like these to be soft and flexible to be able to form them into koftas, so I’ll add some chickpea flour, and then mix them with the filling of the koftas have come together very well. The last thing I’m going is to add some chopped finely, but not enough and mix it all in. I’ve lightly oiled my hands. I’m about to start creating the koftas approximately what the shape of lemons are. All done it’s now time to get started on deep frying the pieces the first step in deep frying, of course, is placing the oil in the kadhai. And the thing I love about olive oil is the fact that it comes with a very high smoke point, which is ideal for deep-frying, especially for Indian foods. Now simply keep switching the temperatures between medium and high and then move them about in hot oil. We’re cooking them until they turn beautiful and golden brown. So that the initial batch of koftas is beautiful and golden brown.

I’m planning to pull them out and allow them to rest in the meantime we get to fry the next batch. This batch is nice and golden brown, ready to be removed from the oil. The best part about olive oil is that it keeps the food fresh and delicious. Also, the recipe will absorb about 20 per cent less oil as it is here. what I’m planning do to make this curry is to make the paste that is going form the basis of the curry. I’m going to crush some ingredients in this blender. First is an onion which I’ve just sliced up and now I’m going add some dried coconut . You could also add fresh garlic ginger, and I’m using three chilies, but you could add two to make it less spicy. I’m planning to include a tiny amount of water to aid in grinding this you can blend it up and before I begin cooking I’m going to prepare a quick spice mix and mix it with a little water to ensure it’s possible that once I’ve added the spice in the pan, they won’t get burned. I’ll use coriander powder, red chilli powder as well as a amount of turmeric, but at a moderate amount. Just mix it in with water. Now that the oil is hot in the kadai first thing I’ll do is to add mustard seeds, and let them pop, and then some curry leaves. I’m going to do this using a single sprig at this point. I’ll make the curry paste we prepared now I’m going to mix in the spice mix, and then to bring out the flavors, I’ll include tamarind water that I’ve gotten from a tamarind I’ve been soaking for quite a time and a small amount of jaggery powder to balance the flavors. Mix that is really well. Now I’m planning to add hot water and after adding the water, I’ll allow the curry to boil and then bubble for around four minutes over a high flame. Add that to the curry so it’s been bubbling away for approximately four or five minutes . Now is the time to add salt. I’m sure you’ve thought that I’d forgotten but after you’ve stirred the salt in very well, switch off the heat and add the koftas since they will absorb the liquid and cause the curry to begin to thicken when you allow them to rest. the flame is off and I’ll include the koftas in the curry and slowly mix the curry until you’ll notice that the gravy has thickened in the meantime and the koftas been able to absorb the water as well, so it’s now time to serve this dish. olive. It’s packed with antioxidants that are great for your heart and extremely crucial at such a moment in the current world where establishing good habits is essential. And it was evident at the first part of this video how you can buy this product on the internet with ease, and is definitely worth the purchase.


Leave a Reply