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Vegetable kofta curry

11 September 2006
Vegetable kofta curry


For the kofta
4-5 medium potatoes
½lb frozen mixed vegetables
3tbs corn flour
1tbs lemon juice
½tsp garam masalla
½tsp chilli paste
½tsp ginger paste
½tsp black pepper
¼ bunch chopped fenugreek leaves
Salt and sugar to taste
Oil for deep-frying

For the gravy 3 large onions grated
2 medium tins of tomatoes liquidised
3tbs oil
1tbs ghee (clarified butter)
½tsp chilli paste
½tsp ginger paste
½tsp garlic paste
½cup ground peanuts
½cup desiccated coconut
½lb frozen mixed vegetables
½tsp turmeric powder
½tbs cumin powder
½tbs corianderpowder
½tsp chilli powder
½tsp garam masalla
Salt and sugar to taste

For serving Chopped coriander
Desiccated coconut
½ cup of double cream


Koftas: Boil the potatoes and mash. Mash vegetables and add all ingredients for the koftas. Mix well and make balls from the potato mixture. Deep-fry the kofta balls. Drain on kitchen paper.

Gravy: Heat the oil and ghee in a deep pan. Add the grated onion and fry until light brown. Add ginger, garlic and chilli paste. Add tomatoes and cook until the oil and ghee separate. Add the rest of the ingredients for the gravy and let it cook for 10 minutes. If the gravy thickens add a little.

Add the koftas to the gravy just five minutes before serving. Pour double cream on the koftas and garnish with chopped coriander and desiccated coconut.

Serve with plain paratha naan or plain boiled rice.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


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