Hearty Vegetable Kofta Curry with Basmati Rice

Rinse the basmati rice thoroughly. Combine 1 cup rice with 2 cups water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is fluffy. Set aside.

For the kofta, combine the grated mixed vegetables, besan, cumin powder, and 1/2 teaspoon salt in a bowl. Mix well and form into 12 small, firm balls.

Heat 1 tablespoon ghee in a large skillet over medium heat. Gently fry the kofta balls in batches for 5-7 minutes, turning occasionally, until golden brown on all sides. Remove and set aside.

In the same skillet, add the chopped onion and cook for 5-7 minutes until softened and translucent. Add the minced garlic and grated ginger, cooking for another 1 minute until fragrant.

Stir in the crushed tomatoes, garam masala, turmeric powder, red chili powder, and remaining 1/2 teaspoon salt. Bring the mixture to a simmer and cook for 8-10 minutes, stirring occasionally, until the sauce thickens slightly.

Reduce the heat to low and stir in the heavy cream. Gently add the fried kofta balls to the curry sauce. Simmer for 5 minutes, allowing the kofta to absorb the flavors.

Serve the Indian Vegetable Kofta Curry hot over the fluffy basmati rice, garnished with fresh chopped cilantro.