Veg Maratha Recipe

Prepare base mixture

In a large bowl combine crumbled paneer, mashed boiled potatoes, grated carrot, lightly mashed cooked peas, finely chopped capsicum, chopped green chili, grated ginger and chopped coriander. Mix thoroughly until even.

Season and bind

Add garam masala, chili powder, salt, bread crumbs and cornflour (if using). Mix well; the mixture should be moist but firm enough to shape. If too wet, add a little more breadcrumbs; if too dry, sprinkle a teaspoon of water or a tablespoon of whisked yogurt/paneer water.

Shape koftas

Divide mixture into 12 equal portions and roll gently into smooth balls or oval dumplings about 1.5–2 inches in diameter. Press lightly to compact so they do not fall apart while frying.

Shallow fry

Heat 4 tbsp oil in a wide non-stick pan over medium heat. Shallow-fry the dumplings in batches, turning gently, until all sides are golden brown and crisp (about 3–4 minutes per batch). Drain on paper towels and keep warm. Alternatively, for a lighter version, bake at 200°C (390°F) for 12–15 minutes, turning once.

Whole-spice tempering

Heat 2 tbsp oil or ghee in a deep pan over medium heat. Add bay leaf, cinnamon stick and cardamoms. Sauté for 20–30 seconds until fragrant.

Onion and aromatics

Add finely chopped onion and sauté until translucent to light golden (6–8 minutes). Add ginger-garlic paste and cook another 1–2 minutes until raw smell disappears.

Tomato base

Add pureed tomatoes, turmeric, kashmiri chili powder, coriander powder and cumin powder. Cook on medium-low heat, stirring occasionally, until the oil begins to separate from the masala (8–10 minutes). If mixture thickens too much, add 1–2 tbsp water to prevent burning.

Build gravy

Crush kasuri methi between your palms and add to the pan along with garam masala, salt and sugar. Pour in the water or vegetable stock and stir to combine. Bring to a gentle simmer for 4–5 minutes so flavors meld and gravy slightly thickens.

Finish with cream

Lower the heat and stir in the whisked fresh cream or beaten yogurt gradually, mixing thoroughly so it doesn't split. Simmer 1–2 minutes; adjust salt and spice levels to taste.

Combine koftas

Just before serving, gently slide the fried paneer-vegetable dumplings into the simmering gravy. Coat them carefully so they absorb some sauce but do not stay in hot gravy for more than 3–4 minutes to avoid becoming soggy. Reserve a few dumplings for garnish if desired.

Finish and garnish

Turn off heat, swirl in 1 tbsp butter for gloss (optional), sprinkle chopped fresh coriander. Serve immediately with lemon wedges on the side.

Serve Veg Maratha hot with steamed basmati rice, jeera rice, roti, or roomali roti. Provide lemon wedges and extra cream or a dollop of butter for richness. Leftover gravy and dumplings can be stored separately in the refrigerator for up to 2 days; reheat gravy gently and add freshly fried or warmed koftas before serving.