INDIAN FOOD
Making The Kofta Curry >> Soak the vegetables in salt water for 15 minutes and drain the vegetables of all water.
>> Put the peas, carrot, capsicum, potato, and the cauliflower florets in the grinder and blend it till it becomes a hard paste
>> Put the vegetable mix in a bowl and added grated cheese or paneer. However, adding paneer or cheese is optional.
>> Add the Kashmiri red chili powder, coriander powder, garam masala powder, and black pepper powder to the bowl.
>> Then add the cup besan (gram flour) and how much ever salt you would want. >> If the mixture is watery, add more gram flour. The mixture should be like a paste. 38
Frying the vegetable Kofta
>>
Make small to medium sized balls and fry the balls in a pan with either oil or ghee.
>> Fry 2-3 balls. Do not add more at a time. >> Fry the balls for 15 to 20 minutes till they are crisp golden. Then remove it and drain the balls of water. Keep the water from the kofta balls to add to the gravy later.
>> Once all the kofta balls are fried, put them on a paper towel. Making the kofta curry
>> Take the cashews, add some water and blend it in a grinder until you make a smooth paste. Once you get the paste, put it aside.
>> Next ingredients in the grinder will be the onions, green chili, chopped garlic
and chopped ginger. Do not add water in the paste. Take out the paste and put it to the side.
>>
The next ingredient you have to add in the grinder will be chopped tomatoes. Do not add water. WWW.WISHESH.NET | JANUARY 2021
