Veg. Kofta Curry

Method

1. Boil and mash potatoes.
2. Chop finely all the vegetables.
3. Heat oil.
4. Add onions, chopped vegetables, salt, cumin and coriander powder.
5. Sauté until vegetables are soft.
6. The mixture should be dry.
7. Remove from heat and cool.
8. Add boiled mashed potatoes, green chillies and Ferns’ ginger and garlic paste.
9. Shape into equal round portions, dip in corn flour or chick-pea (besan) flour and deep fry to a golden brown colour.
10. Heat oil, add onion paste and fry until lightly coloured.
11. Then add Ferns’ Mild Curry Paste, Ferns’ ginger garlic paste, turmeric and salt.
12. Add water to make a thick gravy and simmer for 10 minutes.
13. Stir in the coconut milk or cream.
14. Put fried ‘koftas’ into the gravy and simmer for 1 minute.
15. Serve garnished with grated cheese and chopped coriander leaves.