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Shamsavera Vegetable Kofta Curry with Saffron Rice
A rich and creamy vegetarian curry made with soft kofta balls served with fragrant saffron rice—perfect for a divine and soulful occasion like Shamsavera.
For the Koftas (Vegetable Balls):
Ingredients:
1 cup grated paneer
1 cup boiled, mashed potatoes
1/2 cup finely chopped mixed vegetables (carrot, beans, peas)
2 tbsp cornflour or besan (for binding)
1 green chili, finely chopped
1 tsp grated ginger
Salt to taste
Oil for frying
Instructions:
In a bowl, mix paneer, mashed potatoes, chopped veggies, green chili, and ginger.
Add cornflour and salt. Mix well to form a soft dough.
Shape into small balls (koftas).
Deep-fry or air-fry until golden brown. Set aside.
For the Curry (Gravy):
Ingredients:
1 onion, chopped
2 tomatoes, pureed
1 tbsp ginger-garlic paste
10 cashews, soaked and ground to a paste
1/2 tsp turmeric
1 tsp coriander powder
1/2 tsp garam masala
1/4 cup cream or malai
2 tbsp oil or ghee
Salt to taste
Water as needed
Fresh coriander for garnish
Instructions:
Heat oil/ghee in a pan. Add chopped onion and sauté until golden.
Add ginger-garlic paste and cook for a minute.
Add tomato puree and cook till the oil separates.
Add cashew paste, turmeric, coriander powder, and garam masala.
Add water for desired consistency, then simmer for 5–7 minutes.
Stir in cream and gently place koftas into the curry just before serving.
Garnish with coriander.
For the Saffron Rice:
Ingredients:
1 cup basmati rice
A few saffron strands soaked in 2 tbsp warm milk
1 bay leaf, 2 cardamom pods
1 tbsp ghee
Salt to taste
Instructions:
Rinse and soak rice for 20 minutes.
Heat ghee in a pan. Add bay leaf, cardamom.
Add drained rice, saffron milk, and 2 cups water.
Cook until rice is fluffy and aromatic.
Serve With:
Mango pickles or mint chutney
Papad and sweet lassi
Final Touch:
Serve this divine meal in copper or brassware for a traditional vibe, decorated with marigold petals or rose garnishes. It's not just food—it's an offering of love, peace, and light.
Source : Oh Women
