4

From where do I get the ingredients?

How do I pick the right ingredients?

I don't understand the measurements!

Show me your TIPS.

How do I make it?

​​

1. Chop the onions and tomatoes

2. Heat a pan on medium-low flame and melt the ghee in it

3. Once the ghee has melted add cumin, bay leaves, cardamom, cloves, cinnamon sticks and pepper and let it cook for a couple of mins. It is cooked when you can smell the dry spices

4. Now add onions and sautee till they turn golden brown. Keep the flame on medium

5. In the meantime blend the ginger and garlic into a paste. 

6. Once the onions are done add ginger garlic and sautee for about 3 mins

7. Add chopped tomatoes to the pan and cook till the tomatoes lose all of the water.  Keep stirring every 5-10 mins.This is a critical step, make sure all of the water evapourates from tomatoes before you move ot the next step. Your tomatoes will become like a thick paste with some chucks when they are done

8. Add garam masala, coriander powder, chilli powder, turmeric, chaat masala and salt and stir for couple of minutes. Bring the flame to a low

9. Add  coconut milk (or any other milk) to the pan and mix really well. Cover with a lid and keep the flame low. Cook for 2 mins and remove the pan from the flame

10. Let the pan and its contents cool down completely - 20 mins or so

11. Add the curry to the blender from step 5 and blend well on medium speed

12. Add the curry back to the pan

13. Add kasuri methi and let them simmer on medium-low flame for about 5 mins with lid on

14. Drop the koftas (See Recipe) when you are ready to serve. They will become soggy and crumple if you leave them in curry for more than 30 mins

15. Serve your vegetable kofta with Indian roti (See Recipe) or cauliflower rice (See Recipe) and Love.