Vegetable Kofta Curry - Veg Kofta Curry

Vegetable Kofta Curry is an exotic Indian gravy dish that comprises of two parts Kofta and the curry. The Kofta's which are basically balls made out of minced veggies and spices that are deep/shallow fried and then added to a tangy, creamy and spicy onion tomato base curry. The Kofta's on their own too are very delicious and addictive and can be served as appetizers or snacks with some Green Chutney or Tomato Ketchup. This dish can be served with Rice or any Indian flatbread like Roti/Naan/Chapati etc.

You can always make the kofta's ahead of time like the night before. Let them cool completely and then store them in an airtight container in a refrigerator. If you don't plan to use it within the next day or two then transfer these to freezer safe container or ziplock and freeze. Use within the next 3 months. Or for those busy weekdays or even otherwise you can use the store bough alternatives in place of kofta like the meatless meatballs from Traderjoes or Vegetable balls from Ikea.

You can make the gravy on the day you plan to serve this dish and keep it ready. When its time to serve you can either add the kofta's directly to the gravy and give it a quick boil or bake the kofta's at 350 for about 10 mins or until they have heated through and then add to the hot gravy and serve. The second process minimizes the breaking of the kofta's and is my preferred method to reheat the Kofta's. I always like to have a few extra kofta's on hand as that way I can serve them as snacks with tea.

Now to the recipe...

 

How to make Veg Kofta Curry:

The recipe for kofta curry may seem lengthy and intimidating but is truly easy. To make it simpler, I've broken it down into two main steps - to make kofta and to make curry. Kofta's can be made ahead of time and even frozen for longer use. Let see how to make this delicious recipe.

Step by step to Make the Kofta's:

In a food processor add the cauliflower, carrots, corn, peas and pulse to get a grated like consistency. Pour this mixture into a bowl. To this add the mashed/grated boiled potato, green chilli, coriander leaves and all the dry spices, salt pepper. Give it a quick stir.

Sprinkle some water (not too much just a little to wet the bread) on the bread and crush it, add this to the mixture along with cornflour. Add a tablespoon of cornflour at a time and add as much required to bind the mixture. Mix everything well.

Now make small balls of this mixture and keep aside. In the mean while heat some oil in a vessel and once hot add a tiny piece of the mixture to test. If it turns dark too quickly the oil is too hot, lower the flame. When its crumbling that means you can add more bread or cornflour. If its turning golden brown slowly that means the oil temp is perfect. So go ahead and add the kofta's. Dont add too many at a time as that will lower the  oil temperature and cause the kofta's to crumble. Once golden brown flip and let the other side cook and get the golden  brown color. Drain and remove on the absorbent paper. Continue frying the remaining kofta's in the same manner.

Once the kofta's have cooled down completely, store in a ziplock bag or airtight container in refrigerator if you dont plan to use them the same day. For longer use, freeze the koftas.

Step by Step to make the Curry:

In a vessel heat oil and once hot add the bay leaves, cloves, cardamom, cinnamon, cumin seeds and mace. Saute till these spices are light brown or start to change color and then add the ginger garlic and onions. Saute till the onions are golden brown. Then add the pureed tomatoes salt and turmeric. Mix well and cover and cook on medium flame until the mixture thickens.

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Once the tomato mixture thicken (dehydrates) add the dry spice powders - coriander, cumin, red chilli, dry mango and garam masala. Mix well and cook till the mixture starts leaving some oil from the sides (approximately 2 mins). Then add a cup of water and tomato paste, mix and cook for about 5 minutes. Crush the fenugreek leaves between your palms and then add to the curry. Simmer for 5 mins. Then lower the gas and add cream slowly and keep mixing. Bring to a boil. That's it our Curry is ready. When ready to serve add the warm kofta's to the gravy and give it a quick mix.

That's it, our Vegetable Kofta Curry is ready. Serve hot with some Rice or with Naan/Roti/Chapati/ Indian Flatbread of choice. 

More delicious Curry recipes to try:

Dum Aloo

Palak Paneer

Dal Makhani 

Matar Paneer

Sambar - Mix Veg Lentils Curry

Hope you enjoy this Veg Kofta Curry as much as we do!! If you give this recipe a try, we did love to hear from you ❤️ Please let us know your rating ⭐️and feedback in the comments below. Thank you!

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Vegetable Kofta Curry - Veg Kofta Curry

Shweta Arora

Vegetable Kofta Curry is an exotic Indian gravy dish that comprises of two parts Kofta and the curry. The Kofta's which are basically balls made out of minced veggies and spices that are deep/shallow fried and then added to a tangy,creamy and spicy onion tomato base curry. The Kofta's on their own too are very delicious and addictive and can be served as appetizers or snacks with some Green Chutney or Tomato Ketchup. This dish can be served with Rice or any Indian flatbread like Roti/Naan/Chapati etc.

5 from 9 votes

Print Recipe Pin Recipe Save RecipeSaved!

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Appetizer, Main, Main Course, Side Dish, Snack

Cuisine Indian

Servings 4 people

Cook ModePrevent your screen from going dark

Ingredients

  

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For Vegetable Kofta: (Makes 30-35 small Kofta's) :

• ▢ 1 large potato boiled mashed/grated or 2 small
• ▢ ¾ cup caulifower florets
• ▢ ½ cup diced carrots
• ▢ ½ cup green peas
• ▢ ½ cup corn
• ▢ 2 green chillies finely chopped, adjust to taste
• ▢ handful of coriander leaves finely chopped
• ▢ 1-2 slice of bread
• ▢ 2 tablespoon of cornflour or as needed
• ▢ Oil for frying

Spices for Kofta

• ▢ ½ tablespoon coriander powder
• ▢ 1 teaspoon red chilli powder
• ▢ 1 teaspoon cumin seeds powder
• ▢ 1 teaspoon dry mango amchur powder
• ▢ 1 teaspoon chaat masala
• ▢ ½ teaspoon garam masala or to taste
• ▢ salt and pepper to taste

For Curry:

• ▢ 2 tablespoon oil
• ▢ 1 inch piece ginger grated/minced
• ▢ 4 -5 cloves garlic finely chopped/minced
• ▢ 1 small onion finely chopped finely chopped
• ▢ 2 tomatoes pureed
• ▢ 1 tbsp tomato paste
• ▢ ¼ to ½ cup cream

Whole Spices

• ▢ 2 bay leaves
• ▢ 2 cloves
• ▢ 3-4 green cardamom
• ▢ 1 inch cinnamon stick
• ▢ 1 mace
• ▢ 1 teaspoon cumin seeds zeera

Spices for curry

• ▢ ¼ teaspoon turmeric powder
• ▢ 1 tablespoon coriander powder
• ▢ ½ to 1 teaspoon red chilli powder or to taste
• ▢ 1 teaspoon cumin seeds powder
• ▢ ½ teaspoon dry mango powder amchur
• ▢ ½ teaspoon garam masala or to taste
• ▢ 1 tablespoon dry fenugreek leaves kasoori methi
• ▢ salt to taste

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Instructions

 

To Make the Kofta's:

• In a food processor add the cauliflower, carrots, corn, peas and pulse to get a grated like consistency. Remove this mixture into a bowl.
• To this add the mashed/grated boiled potato, green chilli,coriander leaves and all the dry spices, salt pepper. Give it a quick stir.
• Sprinkle some water (not too much just a little to wet the bread) on the bread and crush it, add this to the mixture along with cornflour.
• Add a tablespoon of cornflour at a time and add as much required to bind the mixture.
• Mix everything well.
• Now make small balls of this mixture and keep aside.
• In the mean while heat some oil in a vessel and once hot add a tiny piece of the mixture to test.
• If it turns dark too quickly the oil is too hot, lower the flame. If its crumbling that means you can add more bread or cornflour. If its turning golden brown slowly that means the oil temp is perfect.
• Go ahead and add the kofta's. Dont add too many at a time as that will lower the oil temperature and cause the kofta's to crumble.
• Once golden brown flip and let the other side cook and get the golden brown color.
• Drain and remove on the absorbent paper.
• Continue frying the remaining kofta's in the same manner.

To make the Curry:

• In a vessel heat oil and once hot add the bay leaves, cloves, cardamom, cinnamon, cumin seeds and mace.
• Saute till these spices are light brown or start to change color and then add the ginger garlic and onions.
• Saute till the onions are golden brown.
• Then add the pureed tomatoes salt and turmeric. Mix well and cover and cook on medium flame until the mixture thickens.
• Once the tomato mixture thicken add the dry spice powders - coriander, cumin, red chilli, dry mango and garam masala.
• Mix well and cook till the mixture starts leaving some oil from the sides (approximately 2 mins). Then add a cup of water and tomato paste, mix and cook for about 5 minutes.
• Crush the fenugreek leaves between your palms and then add to the curry.
• Simmer for 5 mins. Then lower the gas and add cream slowly and keep mixing.
• Bring to a boil. That's it our Curry is ready. When ready to serve add the warm kofta's to the gravy and give it a quick mix.

Notes

• I prefer to use some tomato paste as that gives a rich color to the gravy. But you can also use all tomatoes just add 1-2 more tomatoes to the puree.
• Add the Kofta's to the gravy just before serving and give it a quick mix and boil. Too much soaking in the gravy with cause the kofta to break.
• In addition to the veggies I have used you can also add others like cabbage, bottle gourd etc.
. If you want a quicker alternative, use store bought kofta like the meatless meatballs from traderjoes or Vegetable balls from Ikea.

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Happy Cooking!!
Shweta