Veg Kofta Curry

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IMG_1070The word kofta comes from Persian kūfta ‘rissole’: (kuftan) means “to beat” or “to grind”, hence grinding the meat of the meatball.
In India, vegetarian varieties, like lauki kofta and shahi aloo kofta, are popular.

I tried mix vegetable Kofta along with a curry.
You can have the kofta’s for snacks or as an appetizer or try out my quick and easy Kofta curry recipe as a main course.



For koftas

Mixed vegetables (carrots, peas) finely chopped .You can add any vegetables of your choice.
2 medium size Potatoes boiled, peeled and mashed
1/2 cup Fresh breadcrumbs
1/4 cup of Paneer
1/4 cup of cheese
2-3 Green chillies finely chopped
1 tablespoon Ginger finely chopped
1/2 teaspoon Red chilli powder
Salt to taste
Oil for deep-frying

For gravy

1 small Onion
1/2 cup Tomato puree
5-6 Cashew nuts
1 tablespoon Butter
1 inch Cinnamon stick
5-6 Green cardamoms
1 teaspoon kasturi methi
1 teaspoon Red chilli powder
1 tablespoon Coriander powder
a pinch of Turmeric powder
1/4 teaspoon Cumin powder
1/2 teaspoon Garam masala powder
1/2 cup Fresh coriander leaves roughly chopped
1/2 cup Fresh cream

Direction || How to make Veg Kofta curry

To make the gravy, heat oil in a non-stick pan.

Add cinnamon, green cardamoms and cumin seeds and sauté till fragrant.

Add onions and saute till golden brown and then add cashew nuts fry it for few seconds.

Add red chilli powder, coriander powder, turmeric powder, cumin powder and garam masala powder and mix well.

Add coriander and kasturi methi and mix. Transfer the mixture into a mixer jar and let it cool slightly.

Add a little water and grind into a purée. Transfer the puree into a bowl and set aside.

To make the koftas,

Mix together mixed vegetables, potatoes, breadcrumbs, green chillies, ginger, red chilli powder paneer ,cheese and salt.

Heat sufficient oil in a kadai.

Divide the mixture into equal portions and shape them into balls. Slide these into hot oil and deep fry till golden and crisp.

Drain on absorbent paper.

Heat butter in another non-stick pan.

Add tomato purée and cook for 2 minutes. Strain the ground purée and add to this pan.

Add fresh cream and mix well.

Allow the gravy to come to a boil. Simmer for 1-2 minutes.

Transfer the gravy into a serving dish, place koftas over it and serve hot.

Garnish it will Corainder leaves.


If you have breadcrumbs,you can use bread too. soak one slice of bread in water for like a min or two ,
take it out and squeeze the water out. Add it to the mixture.


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