This Kofta Curry is a tasty Curry prepared with left over cutlets.
Vegetable Cutlets are one of the favourite snack for kids and with loads of veggies. I had this left over cutlet veggie mixture and was planning to make cutlets the next day too but then we all got bored of eating same snack again.
When I was thinking what to do with leftover cutlet mixture, an idea of making kofta curry strike my mind. I fried the cutlets in round shape and prepared this curry. Yummy Kofta curry was ready and we all loved it.
Imp note: Normally the koftas are made by adding besan flour/Chickpea flour to veggie mixture but here we are using leftover cutlets so these cutlet koftas should not be added to boiling hot gravy as they will become soggy and lose their shapes for the bread crumbs added.
For Vegetable Cutlet Recipe, click here.
Ingredients:
Method:
1) Heat 2 tbsp of oil in a kadai, add cumin seeds. After it crackles, add onions and fry till golden brown.
2) Add Ginger, Garlic and cashews, fry again. Next add tomatoes and fry till they turn mushy, leave the mixture to cool down.
3) Heat 1 tbsp of oil in the same kadai and add onions and fry. Meantime grind the onion tomato mixture to smooth paste.
4) After onions turn golden brown, add the paste and fry. Next add all the spice powders and mix well.
5) Add enough water and Salt, leave it to boil for few minutes. Next add Fresh cream and mix well.
6) Switch off the flame and leave the gravy to cool down for few mins. After it reaches warm, add the cutlet kofta balls (See Tips) and garnish with fresh coriander leaves.
Tips:
1) Since these cutlets are coated with bread crumbs this kofta balls will get soggy soon. So don't add these cutlet kofta balls when the gravy is boiling Hot as they will dissolve in gravy. Another way that you can do is, keep the balls separately and while serving you can keep the balls and pour the gravy over it. Following these steps will help the balls to stay on its shape.
2) If you have already fried the cutlet in Oval or round shape, you can skip Steps 1 and 2.
- 5-6 Oval or round shaped leftover cutlets
- 2+1/2 Medium size onions (Chopped finely)
- 3 Tomatoes (Chopped finely)
- 1/2 inch Ginger (Skin peeled and chopped)
- 2-3 Garlic
- 2 tsp Broken Cashews
- 1 tbsp Fresh cream
- 2 tbsp Coriander leaves
- 2 tbsp +1tbsp Oil
- As per taste Salt
- 2 tsp Garam masala
- 1 tsp Red chilli powder
- 1 tsp Coriander powder
- 1/2 tsp Amchur powder/Dried Mango powder
- 1/4 tsp Turmeric powder
- 1/4 tsp Hing
Method:
1) Heat 2 tbsp of oil in a kadai, add cumin seeds. After it crackles, add onions and fry till golden brown.
2) Add Ginger, Garlic and cashews, fry again. Next add tomatoes and fry till they turn mushy, leave the mixture to cool down.
3) Heat 1 tbsp of oil in the same kadai and add onions and fry. Meantime grind the onion tomato mixture to smooth paste.
4) After onions turn golden brown, add the paste and fry. Next add all the spice powders and mix well.
5) Add enough water and Salt, leave it to boil for few minutes. Next add Fresh cream and mix well.
6) Switch off the flame and leave the gravy to cool down for few mins. After it reaches warm, add the cutlet kofta balls (See Tips) and garnish with fresh coriander leaves.
Tips:
1) Since these cutlets are coated with bread crumbs this kofta balls will get soggy soon. So don't add these cutlet kofta balls when the gravy is boiling Hot as they will dissolve in gravy. Another way that you can do is, keep the balls separately and while serving you can keep the balls and pour the gravy over it. Following these steps will help the balls to stay on its shape.
2) If you have already fried the cutlet in Oval or round shape, you can skip Steps 1 and 2.
nice idea :)
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