Veg Kheema Kofta

For kofta Ingredients

Peas – 1 tbsp

Pumpkin – 50 gm

Finely chopped onion -1/4th

Finely chopped French beans – 5-6 no

Soya granules 2 tbsp

Flax powder – 1tsp

Garlic ginger paste – 1 tsp

Green chilli chopped – ½

Jeera powder and salt to taste

Coriander – few sprigs

Buck wheat – 2 tsp

Note: the balls can be toasted in otg too. Then busck wheat slurry is not required.

Method

Boil soya granules in water for few minutes or until soft. Drain off completely. Let it dry. Boil peas and pumpkin. Mash them add granules and veggies. Mix well. Add all masalas, geen chilli, ginger garlic paste and flax powder. Mix very well. Make 5-6 balls. Make a medium thick slurry of buck wheat flour and water. Dip the balls in it and deep fry on medium flame. Remove on a tissue.

For gravy Ingredients

Tomatoes – 2

Small onion – 1

Capsicum – ½

Ginger garlic paste – ½ tsp

Poppy seeds – 1 tsp

Hung curd – 1 tbsp

Coriander – few sprigs

Jeera – ¼ tsp

Red chilli powder, turmeric, garam masala, salt – as per taste

Oil- ½ tsp

Method

Soak poppy seeds in 2 tbsp water for 10-15 minutes. Take a non stick pan. Dry roast all veggies in it . cool off. Grind the roasted veggies and poppy seeds into a gravy using bit water. Heat the pan , add oil. Saute ginger garlic paste and jeera. Add gravy. Let it simmer for few minutes. Then add all the dry masalas and salt. In the end add curd and chopped coriander. Mix well and switch the gas.

Put the koftas in gravy 20 minutes before serving.

Note: this recipe can be used to make paneer koftas too. Just replace the granules with 75 gm paneer.