Prep 30 m
Cook 40m



    4 tbsp carrot                                  

    4 tbsp beans

    8 tbsp cauliflower

    8 tbsp green peas

    200 gms or ½ cup diced tomatoes

    2 tbsp coriander leaves

    2 tbsp bread crumbs 

    1 tbsp cornflour

    1 tsp Kashmiri chilli powder 

    1/4th tsp turmeric powder 

    1 pod ginger

    2 cloves of garlic

    Salt, to taste

    2 tbsp cashew nuts 

    1 tsp cumin powder 

    1 tsp coriander powder 

    1 tsp kasoori methi or dried fenugreek leaves 

    3 tbsp butter 

    500 ml cooking cream 

    1/4th cup corn oil to fry 

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Ingredient Substitution Guide


First, grate all vegetables or mince them in a food processor or chopper. Make a coarse mince of the vegetables, like a rough mirepoix. Then add half the Kashmiri red chilli powder, coriander powder, cumin powder and salt. Combine well.

Add bread crumbs with the cornflour to bind the vegetables well. If too dry, add a dash of water. Make small- to medium-sized balls from this mixture.

Then, heat oil on a high flame in a pan. Add a dollop of the vegetable mix to test if the oil is ready, if it rises to the top instantly, the temperature is right.

Slowly add the vegetable balls and begin frying until golden brown. Scoop them out. Drain excess oil on paper kitchen towels.

To make the gravy:

Make a paste of the tomato and cashew.

Then, heat ghee or clarified butter in a pan, add ginger and garlic paste, sauté until the raw smell is no longer there, and add the tomato paste and the remaining spice powders. Cook well until the oil separates.

Then add butter, cooking cream, and salt and stir well.

Add the fried koftas into the gravy and cook for a further five minutes.

Once done, sprinkle hand-crushed kasoori methi and garnish with coriander leaves.

Serve hot with rice or roti.

Recipe courtesy: Ashiana Indian restaurant, Dubai

Recipe courtesy: Ashiana Indian restaurant, Dubai

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