Vegetable Kofta Curry
This hearty vegetarian kofta curry features spiced vegetable and paneer balls simmered in a rich, aromatic tomato-based sauce. It's a comforting and flavorful main course perfect for a family meal.
An original recipe by Forkin
- Total time
- 1 hr 25 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 343 kcal
Allergen information: may contain gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
kofta
- 250 gpotato, boiled and mashed
- 100 gpaneer, grated
- 50 gcarrot, grated
- 50 ggreen pea, mashed
- 1 tspginger, grated
- 0.5 pcsgreen chili, finely chopped
- 0.5 tspcoriander powder
- 0.25 tspcumin powder
- 0.25 tspgaram masala
- 2 tbspall-purpose flour
- 0.5 tspsalt
- 2 cupvegetable oil, for frying
curry
- 1 pcsyellow onion, finely chopped
- 1 tbspginger garlic paste
- 400 gtomato puree
- 15 pcscashew, soaked and ground to a paste
- 1 tbspcoriander powder
- 1 tspcumin powder
- 0.5 tspturmeric powder
- 0.5 tspred chili powder
- 0.5 tspgaram masala
- 1.5 cupwater
- 0.25 cupfresh cream
- 0.75 tspsalt
garnish
- 2 tbspfresh cilantro, chopped
Equipment
deep pan · slotted spoon · paper towels · large bowl · large pot
The method
Step by step
- 1
Combine the mashed potato, grated paneer, grated carrot, mashed green peas, grated ginger, chopped green chili, coriander powder, cumin powder, garam masala, all-purpose flour, and salt for the kofta mixture in a large bowl.
About 10 min
Cook’s note: Ensure the vegetables are well-drained to prevent the kofta from being too wet.
- 2
Mix all ingredients thoroughly until a firm dough forms, then divide the mixture into 12-15 equal portions.
About 5 min
Cook’s note: If the mixture is too sticky, add a little more all-purpose flour.
- 3
Roll each portion into a smooth, round ball.
About 10 min
- 4
Heat vegetable oil in a deep pan or kadai over medium heat until it reaches about 170°C (340°F).
About 5 min
Cook’s note: Use enough oil so the koftas are submerged for even cooking.
- 5
Carefully lower a few kofta balls into the hot oil, ensuring not to overcrowd the pan.
- 6
Fry the koftas, turning occasionally, until they are golden brown and cooked through, about 5-7 minutes per batch.
About 20 min
Cook’s note: Adjust heat to prevent burning the outside before the inside cooks.
- 7
Remove the fried koftas with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- 8
In a separate large pan or pot, heat a tablespoon of oil over medium heat.
About 1 min
- 9
Add the chopped yellow onion and sauté until translucent and lightly golden, about 5-7 minutes.
About 7 min
- 10
Stir in the ginger garlic paste and cook for 1 minute until fragrant.
About 1 min
- 11
Add the tomato puree, ground cashew paste, coriander powder, cumin powder, turmeric powder, and red chili powder.
- 12
Cook the curry mixture, stirring frequently, until the oil separates from the masala, about 8-10 minutes.
About 10 min
Cook’s note: This step is crucial for developing the depth of flavor in the curry.
- 13
Pour in the water and bring the sauce to a gentle simmer.
About 3 min
- 14
Season with salt and garam masala, then stir in the fresh cream.
About 1 min
- 15
Gently add the fried kofta balls to the simmering curry sauce.
Cook’s note: Be careful not to break the koftas.
- 16
Simmer for another 5 minutes to allow the koftas to absorb the flavors of the curry.
About 5 min
- 17
Garnish with chopped fresh cilantro before serving.
About 1 min
Per serving
Nutrition
- Calories
- 343.3kcal
- Protein
- 10.1g
- Carbs
- 29.7g
- Fat
- 21.5g
- Fibre
- 5.9g
- Sugar
- 7.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover kofta curry in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, adding a splash of water if needed, until warmed through.