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VEG kOFTA CURRY
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5 from 2 votes

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.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Appetizer, Main, Main Course, Side Dish, Snack
Cuisine: Indian
Servings: 4 people
Author: Shweta Arora

Ingredients

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

  • 1 large potato boiled mashed/grated or 2 small
  • 3/4 cup caulifower florets
  • 1/2 cup diced carrots
  • 1/2 cup green peas
  • 1/2 cup corn
  • 2 green chillies finely chopped, adjust to taste
  • handful of coriander leaves finely chopped
  • 1-2 slice of bread
  • 2 tbsp of cornflour or as needed
  • Oil for frying

Spices

  • 1/2 tbsp coriander powder
  • 1 tsp red chilli powder
  • 1 tsp cumin seeds powder
  • 1 tsp dry mango amchur powder
  • 1 tsp chaat masala
  • 1/2 tsp garam masala or to taste
  • salt and pepper to taste

For Curry:

  • 2 tbsp 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
  • 1/4 to 1/2 cup cream

Whole Spices

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

Spices

  • 1/4 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1/2 to 1 tsp red chilli powder or to taste
  • 1 tsp cumin seeds powder
  • 1/2 tsp dry mango powder amchur
  • 1/2 tsp garam masala or to taste
  • 1 tbsp dry fenugreek leaves kasoori methi
  • salt to taste

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 tbsp 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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