Anari Vegetable Kofta

Ingredients list for Anari Vegetable Kofta

• 4 tablespoons Fresh pomegranate pearls
• 10-12 French beans , finely chopped
• 1 large Carrot , finely grated
• ¼ cup Green peas , boiled
• 2 medium Potaotes , boiled, peeled and mashed
• ¼ cup Cottage cheese (paneer) , grated
• 2 tbsps + to deep fry Oil
• 1 teaspoon Ginger , chopped
• to taste Salt
• ¼ teaspoon White pepper powder
• ¼ teaspoon Green cardamom powder
• 2 tsps + to roll Cornflour (cornstarch)
• to deep fry Oil
• Gravy
• 3 medium Onions , roughly chopped and boiled
• 2 tablespoons Oil
• 1 Black cardamom
• 5-6 Cloves
• 3 Green cardamoms
• 1 inch Cinnamon
• 3 Green chillies , chopped
• 1/4 teaspoon White pepper powder
• ¼ cup Cashewnut-melon seed paste
• 2 cups Pomegranate juice
• ½ teaspoon Garam masala powder
• 2 tablespoons Cream
• to garnish Fresh mint sprig

Method

1. Heat 2 tbsps oil in a deep non-stick pan, add ginger and French beans, mix and saute for 1 minute. Add carrot, salt and green peas and mix crushing the peas slightly. Cover and cook.
2. Take potatoes in a bowl, add cottage cheese, salt, white pepper powder and green cardamom powder and mix. Add the cooked vegetables and mix well. Add cornflour and mix well.
3. Heat sufficient oil in a kadai.
4. Grease your palms with a little oil and divide the kofta mixture into equal portions. Spread each portion into a round disc on your palm, place some fresh pomegranate pearls in the centre and shape into round koftas.
5. Roll in cornflour, slide into hot oil and deep-fry till golden. Drain on absorbent paper.
6. To make gravy, put the boiled onions in a grinder jar and grind.
7. Heat 2 tbsps oil in the same deep non-stick pan, add black cardamom, cloves, green cardamoms, cinnamon and boiled onion paste, mix and saute till lightly coloured.
8. Add green chillies, white pepper powder and cashewnut-melon seeds (made with 3 parts cashewnuts and 1 part melon seeds), mix and saute for 2-3 minutes.
9. Add pomegranate juice and mix well till well blended. Add salt, mix, bring the mixture to a boil and cook for 2-3 minutes. Add garam masala powder and mix well.
10. Switch off the heat and strain the gravy into a clean bowl. Add fresh cream and mix well.
11. Halve each kofta. Pour the gravy into a serving bowl, arrange the halved kofte over it, garnish with a fresh mint sprig and serve hot.

Nutrition Info