Veg Kofta curry  in Yellow Gravy Base

Cuisine: North Indian – Royal QSR Twist
Format: Restaurant/Fine Dine / Premium QSR
Serves: 2–3 portions

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🧾 Ingredients

👩‍🍳 For the Koftas:

• Boiled potato – 1 large (mashed)

• Grated carrot – ¼ cup

• Finely chopped beans – 2 tbsp

• Grated paneer – ¼ cup

• Green peas (crushed) – 2 tbsp

• Ginger paste – ½ tsp

• Green chili paste – ½ tsp

• Cornflour – 2 tbsp (or as required)

• Salt – to taste

• Garam masala – ½ tsp

• Chaat masala – ½ tsp

• Oil – for deep frying or air frying

🟨 For the Yellow Gravy Base:

• Onion – 2 medium (sliced)

• Garlic – 5 cloves

• Ginger – 1 inch

• Green chili – 1 mild (slit)

• Cashew nuts – 15 nos (soaked)

• Poppy seeds or melon seeds – 1 tbsp (optional, soaked)

• Turmeric powder – ¾ tsp

• Fennel powder – ½ tsp

• Milk – ½ cup

• Saffron – a few strands (soaked in warm milk)

• Fresh cream – 2 tbsp

• Ghee or oil – 2 tbsp

• Salt – to taste

• Sugar – ½ tsp (balances flavor)

• Yellow food color – a pinch (optional)

🌿 Final Touch:

• Kasuri methi – 1 tsp (crushed)

• Garam masala – ¼ tsp

• Butter – ½ tbsp (to finish)

• Cream – for garnish

🔪 Method

🧆 Step 1: Make the Koftas

1. Mix all kofta ingredients in a bowl.

2. Shape into small balls or ovals (about 6–8 pieces).

3. Deep fry until golden and crisp OR bake/air fry with light oil coating.

4. Set aside on absorbent paper.

🍛 Step : Assemble the Dish

1. Just before serving, place koftas in a serving bowl.

2. Pour hot yellow gravy over them.

3. Top with butter, a dash of cream, kasuri methi, and garam masala.

🌿 Garnish & Serve

• Garnish with saffron threads or microgreens.

• Serve with butter naan, lachha paratha, or jeera rice.