Vegetable Kofta with Potato and Paneer are deep-fried balls made with mixed vegetables, potatoes and paneer. They could be either enjoyed as a snack or dunked into a delicious gravy.

These vegetable Koftas were made for our Biryani, Pulao and Khichadi Festival mega marathon where I served them with basic rice cooked in a pressure cooker.

Koftas can be made with so many veggies, but I simply love the rich and exotic Nargisi Koftas, the vegetable Koftas are equally rich, with some veggies, potatoes and paneer. Vegans could minus the paneer. The herbs and the spices going in there make them really delicious and trust me while mixing, a part of it gets over! Since everything is cooked, I like to check on the spices, before frying them. Well, you can bake the dumplings or even use an air fryer to roast them. While we had our restaurant, these koftas were very popular

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The Kofta gravy is equally important. Onions should be well toasted till pink. Actually, you could even follow a richer recipe with cashews, but I normally make a light gravy for our everyday meals.

While serving the Koftas make sure you add the Koftas to the gravy just before serving. The Koftas are soft and melt in the mouth kinds and would disintegrate if not handled carefully.

These Koftas are my Day 3 post under the Special Theme.

2 medium potatoes, boiled
1/2 cup diced vegetables (beans, peas and carrots ) boiled
1/2 cup paneer, grated
1 tsp ginger garlic paste
2 green chillies
2 tbsp coriander leaves
Few mint leaves
1/4 tsp garam masala
2-3 drops lemon juice
1 tbsp cornflour
Cashews, broken ( optional )

2-3 tbsp oil
1 bay leaf
1/2 tsp cumin seeds
2 onions, roughly chopped
1 tbsp ginger paste
4 tomatoes
1 tsp red chilly powder
11/2 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp garam masala
Salt to taste

Peel and mash the potatoes.
Add the boiled veggies, grated paneer.
Now add all the other ingredients under Kofta.
Mix very well.
Check the spices at this point.
Pinch out lemon sized balls and shape them either round or oblong.
Heat oil and fry the Koftas till golden.
Keep aside.

Heat oil and add the cumin seeds and bay leaf.
Now add onions and sauté till they are nice and pink.
Add ginger paste and green chillies. Cook for a minute and add the tomatoes.
Simmer and cook till the tomatoes are mushy. Add the dry spices.
Once the spices have cooked with the onion-tomato mix, remove the pot from the flame. Let cool.
Discard the bay leaf and using a blender blend the mix to a fine paste.
Put the paste in a pot and let cook on a slow flame for a couple of minutes.
Add water to adjust the quantity of the gravy.
Cook till the oil separates.
Add Koftas before serving.
Garnish with kasoori methi.
Serve hot with rice or chapati.

Check out some more varieties of Koftas