Among the great and innumerable dishes presented within Indian cuisine, vegetable kofta can be taken as delectable, but for its quintessential popularity due to its richness of flavours and delightful textures. A dish of fried, dumpling-like creations made out of grated or mashed, varied vegetables mixed with spices and herbs to create a unique blend of tastes, koftas constitute potatoes, carrots, peas, and paneer put together as creations for a good satisfying bite. The preparation starts with boiling and mashing the smooth vegetables, and then adding them to spices such as cumin, coriander, garam masala, finely chopped onions, ginger, and green chillies to give a touch of hotness. A binder is added, usually gram flour, so that these koftas hold their shape when fried in oil. The mixture is moulded into small balls or patties and deep-fried until they achieve a golden brown crust; on the outside, it provides a nice crunch. Vegetable koftas usually are dished out with a smooth spiced gravy of tomatoes, onions, and a combination of spices. The koftas absorb the flavours of the gravy so that they are tastier and more inviting. It is usually served with naan, roti, or steamed rice for a full-fledged meal. Its beauty and charm lie in the fact that you can be as creative with using vegetables and spices as you please. Along with making it just scrumptiously fulfilling, this stands testimony to the rich culinary heritage of India, vibrant flavours and wholesome ingredients defining this cuisine. Vegetable kofta is so delightful.

• 1/2 cup potato
• 1/2 tsp cumin powder
• 1/4 cup cauliflower florets
• 1/4 cup green peas
• 1/4 cup carrot
• 1/4 cup green capsicum
• 1/4 cup coriander leaves
• 1/2 cup besan
• 1/4 cup paneer
• 1 green chillies
• 1/2 tsp amchur powder
• 1 javitri
• 1 tsp red chilli powder
• 1/4 tsp black peppercorn
• 1/2 tsp garam masala
• Oil
• 1 onion
• 2 tomato
• 3-4 garlic cloves
• 1 inch pc ginger
• 8-10 cashew nuts
• 2 tbsp curd
• 1/2 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/4 cup green beans
• 2-3 green cardamom
• 2-3 cloves
• 1 inch cinnamon stick
• 1 bay leaf

• Add chopped potatoes, carrots, beans, capsicum, cauliflower florets, and green peas in a blender or food processor. Grind them into a coarse mixture. Or boil the vegetables and mash them.
• Add ground vegetable mixture, grated paneer, finely chopped green chillies and chopped coriander leaves in a large bowl. Mix well.
• Add besan (gram flour) to the vegetable mixture. This will make the ingredients hold their shape well. You may add breadcrumbs along with a bit of corn flour, too, if you wish.
• Add the red chilli powder, coriander powder, garam masala, amchur, cumin powder, black pepper, and salt. Mix everything.
• Add a little besan if the mixture seems too wet.
• Shape the mixture into equal portions and shape them into round balls, about lemon-sized. Heat oil in a kadai or wok with medium heat.
• Once the oil is hot but not smoking, slide the kofta balls gently into the oil. Let the kofta cook on one side without turning it too early; they may break
• Slowly turn the kofta balls so that both sides and the inside are cooked. The oil has to be heated at the right temperature. If it is too hot, the outer portions will brown quickly before the inner parts are cooked.
• Fry the kofta in small portions to not overcrowd the pan. Once golden brown, take them out of the oil and place them on absorbent paper so excess oil may be soaked up.
• Take the chopped onions, green chillies, ginger, and garlic in a food processor and make it into a fine paste.
• Soak the cashews in warm water for around twenty minutes, then grind them into a smooth paste with a little water
• Heat oil in a pan, add cumin seeds, bay leaf, cardamom, cinnamon, mace, and cloves. Fry till fragrant.
• Add the onion paste to the pan and fry till it takes an almost brownish hue.
• Pour in the tomato puree and let it cook for about 2 minutes. Then add salt, red chilli powder, turmeric powder, coriander powder, cumin powder, and garam masala. Mix well.
• Add cashew paste and cook until the mixture starts to ooze oil.
• Add a spoonful of plain curd or milk/cream and see that it doesn't curdle or become too sour. Thicken the gravy or lengthen it with water, slightly for roti or to a medium consistency if you are eating with rice.
• Let the gravy cook on the pan for about 2-3 minutes thereafter, add the fried kofta balls and let the gravy simmer for another 2 minutes.
• Serve hot with naan, paratha, or steamed rice.