Ingredients:
For the koftas-
200 gms potatoes,
10 gms green peas,
10 gms cauliflower,
10 gms french beans,
1/2 tsp red chilli powder,
1/2 tsp turmeric powder,
1 tbsp cornflour,
Salt to taste,
Oil for frying.
For the gravy-
1 tsp jeera (cumin seeds),
1 tsp garlic paste,
1 onion, ground to paste,
2-3 tomatoes, blanched, peeled and pureed,
2 tbsp malai (fresh cream),
1/2 tsp red chilli powder,
1/2 tsp garam masala,
1/2 tsp sugar,
Salt to taste,
2 tbsp oil,
Chopped coriander leaves to garnish.
Method:
Koftas-
Chop all the vegetable finely and boil them in little water. Drain well and do not throw away the water, we can use this water as vegetable stock in our gravy. Now mix all the ingredients of the kofta and knead a dough. Then prepare small balls, heat oil for deep frying in a kadhai (wok) and fry these balls (koftas) on a low-medium heat until they turn golden brown. Fry all these koftas and keep them aside.
Gravy-
Heat oil ina pan, add jeera (cumin seeds), when they splutter add onion paste and garlic paste. Saute for some time. Then add all the spices and salt, fry for 3-4 minutes. Then add the tomato puree, mix well and cover and cook for 3-4 minutes till the gravy starts leaving oil. Now add the above stock, some water if required, cover and let it boil. Then add the beatedn cream, mix and then transfer into the serving dish.
Drop the koftas into this gravy, garnish with chopped coriander leaves and serve with parathas.