Vegetable Kofta in a Cashew Masala

Name: Vegetable Kofta in a Cashew Masala
Cuisine: Indian
Ingredients: 1 large Potato; 80g Cauliflower Florets; 40g Green Peas; 40g Carrots; 40g Green Beans; 40g red pepper; 250g paneer; 1 green chilli; Handful coriander leaves; 25-50g gram flour; 1 tsp coriander seeds, crushed; 1 tsp garam masala; 1 tsp cumin seeds, crushed; 1 tsp Kashmiri chilli powder; 1 tsp mango powder; ¼ tsp Black Pepper; 1 tsp Salt; Oil for Frying; 2 tbsp cashew nuts; 1 tbsp rapeseed oil; 1 tsp cumin seeds; 1 bay leaf; 3 cloves; 4 green cardamom; 7cm piece cassia bark; 1 blade of mace; 1 onion; 4 garlic cloves; 7cm piece of ginger; 2 tomatoes or 200g tinned tomatoes

Instructions

This is a deep, rich curry of two parts - the glorius vegetable kofta and the creamy cashew nut masala. The masala is cooked with whole spices to give it depth and fragrance with a yoghurty tang and the kofta are moorish little bites of minced vegetables folded through with a few spices. This dish is a wonderful way to use up the bits and pieces of odd vegetables have left in the fridge. You can pretty much use anything but just make sure that not all vegetables you use are those which hold a lot of water (courgettes, spinach, mushrooms etc), you need a good mixture of vegetables so the kofta hold together. In this recipe I have served the vegetable kofta in a thick cashew nut masala which is wonderfully rich and aromatic but I also sometimes serve them in my tomato masala the way I do with my lamb kofta recipe .

Updated at: Tue, 18 Mar 2025 17:13:37 GMT