Delicious and Healthy Vegetable Koftas

Vegetable koftas are a popular Indian dish made with a mixture of vegetables and spices, shaped into small balls and deep-fried until golden brown. This recipe provides a healthier alternative by baking the koftas instead of frying them. The koftas are then simmered in a flavorful tomato-based gravy, resulting in a delicious and nutritious meal. Perfect as an appetizer or a main course, these vegetable koftas are sure to satisfy your taste buds.

Ingredients

• For the koftas:
• - 2 cups mixed vegetables (carrots, peas, cauliflower, beans), boiled and mashed
• - 1/2 cup paneer (Indian cottage cheese), grated
• - 1/4 cup bread crumbs
• - 2 tablespoons besan (gram flour)
• - 1 teaspoon ginger-garlic paste
• - 1 teaspoon cumin powder
• - 1 teaspoon coriander powder
• - 1/2 teaspoon red chili powder
• - 1/2 teaspoon garam masala
• - Salt to taste
• - Oil for greasing
• For the gravy:
• - 2 tablespoons oil
• - 1 medium onion, finely chopped
• - 2 teaspoons ginger-garlic paste
• - 2 teaspoons cumin powder
• - 2 teaspoons coriander powder
• - 1 teaspoon turmeric powder
• - 1 teaspoon red chili powder
• - 1 cup tomato puree
• - 1/2 cup yogurt
• - Salt to taste
• - Fresh coriander leaves for garnish

Directions

1. In a large mixing bowl, combine the boiled and mashed vegetables, grated paneer, bread crumbs, besan, ginger-garlic paste, cumin powder, coriander powder, red chili powder, garam masala, and salt. Mix well to form a smooth mixture.
2. Grease your hands with oil and shape the mixture into small balls (koftas).
3. Preheat the oven to 375°F (190°C). Place the koftas on a greased baking tray and bake for 20-25 minutes, or until they are golden brown and cooked through.
4. While the koftas are baking, prepare the gravy. Heat oil in a pan and add the chopped onions. Sauté until the onions turn golden brown.
5. Add the ginger-garlic paste, cumin powder, coriander powder, turmeric powder, and red chili powder to the pan. Cook for 1-2 minutes until the spices are fragrant.
6. Add the tomato puree and cook for another 2-3 minutes.
7. Whisk the yogurt in a separate bowl and add it to the pan. Stir well to combine.
8. Season with salt and let the gravy simmer for 5 minutes.
9. Once the koftas are ready, transfer them to the gravy and gently mix until they are coated with the sauce.
10. Garnish with fresh coriander leaves and serve hot with naan or rice.

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