Ingredients
|
Quantity
|
Green peas
|
100gms
|
Cauliflower – finely chopped
|
100gms
|
French beans – finely chopped
|
100gms
|
Carrots – finely chopped
|
100gms
|
Potatoes – boiled and mashed
|
250gms
|
Bread crumbs
|
2 tbsp
|
Bread slice – soaked in water
|
1
|
Garam masala
|
1 tsp
|
Chilli powder
|
1 tsp
|
Lemon juice
|
1 ½ tsp
|
Salt
|
to taste
|
Oil
|
for deep frying
|
Grind
into a paste koftas:
|
|
Cloves
|
9
|
Ginger 1”
|
1 piece
|
Green chilli
|
7
|
For the
gravy:
|
|
Tomatoes
|
750gms
|
Onions
|
3
|
Cloves
|
4
|
Small stick cinnamon
|
1
|
Cornstarch
|
1 tbsp
|
Sugar
|
1 tsp
|
Garam masala
|
1 tsp
|
Chilli powder
|
1 tsp
|
Butter
|
4 tbsp
|
Salt and pepper
|
to taste
|
Garnishing:
|
|
Fresh cream
|
1 tbsp
|
Grated cheese
|
½ tbsp
|
Grind in
to a paste for gravy:
|
|
Cloves
|
15
|
Ginger 1”
|
1 piece
|
Green chillies
|
5
|
Stuffed Vegetable Balls in Creamy Tomato Gravy.
For The Koftas:
Boil the peas.
Steam the cauliflower, french beans and carrots in a pressure
cooker without adding water.
Add the vegetables and peas to the potatoes and make a dough.
Add 1 tablespoon of bread crumbs and the bread slice.
Add the paste, garam masala, chilli powder, lemon juice and salt
and form into kofta balls.
Roll the koftas into the remaining bread crumbs and deep fry in
oil to a golden brown color. Keep aside.
For The Gravy:
Put the tomatoes in hot water for 10 minutes. Remove and blend
into a puree.
Blend the onions in a blender with very little water.
Heat the butter, add the onions and stir fry for 5 minutes until
light brown.
Then add the cloves, cinnamon and paste and fry again for 2
minutes.
Add the tomato puree and cook for 2 minutes.
Add 1 cup of water and boil for 3 to 4 minutes.
Pour the mixture into a blender, add the cornstarch and sugar and
blend.
Put to cook again and add the garam masala, chilli powder, salt
and pepper and cook for 5 minutes.
When done, pour cream and grated cheese and
serve hot.