Mixed Vegetable Kofta in Tomato Curry

Mixed Vegetable Kofta in Tomato Curry

Ingredients:
Koftas:
1/2 cup frozen corn
1/2 cup frozen peas
1/2 cup green beans, cut small
1/2 cup carrots, cut small
1/2 teaspoon red chili powder
Pinch of turmeric powder
1 teaspoon mango powder
1 teaspoon coriander powder
1 1/2 cups gram flour (besan)
Salt to taste
Vegetable oil, for frying

Tomato Curry:
1 pound fresh tomatoes, chopped small
Salt to taste
2 teaspoons tomato paste
3/4 cup water
1 teaspoon ground ginger
1/2 teaspoon red chili powder
1/4 teaspoon sugar
1/4 teaspoon cinnamon powder
2 whole cloves

Garnish:
Fresh cilantro or homemade paneer

Directions:
1. Parboil the vegetables 10 minutes and cool 20 minutes.
2. Mix the spices (except salt) with the vegetables. Add salt to the gram flour and add it gradually, mixing by hand without water, until you can shape small soft balls. Oil your palms to shape them.
3. Deep-fry the koftas in oil that is not too hot, over medium heat. Set aside.
4. For the curry (best made about 3 hours ahead), cook the tomatoes with salt about 15 minutes on medium heat. Add the tomato paste, stirring.
5. Add the water and ginger and simmer 2-3 minutes. Add the remaining curry ingredients.
6. Fifteen minutes before serving, put the koftas in a serving dish, pour the curry over and keep warm in the oven. Garnish with cilantro or paneer.