Vegetable Kofta Curry

Check out the rich and creamy North Indian dish vegetable kofta curry, that pair perfectly with any Indian flatbreads and flavoured rice. Vegetable dumplings simmered in a smooth, mildly spiced gravy.

Prep Time25

Cook Time35

Total Time1

Course: Appetizer

Cuisine: Indian

Diet: Gluten Free, Vegetarian

Servings: people

Calories: 339kcal

Author: Geetha

Equipment

1 Blender/Grinder
1 Mixing Bowl
1 Small Bowl
1 Steel Pot/Saucepan
1 Spoon
1 Paniyaram/Aebleskiver Pan

Get Recipe Ingredients

Instructions

In a bowl, add boiled and grated 230 g (or) 1.5 cups potatoes, grated 90 g (or) ¼ cup carrot, 55 g (or) ½ cup cabbage, 1/2 teaspoon boiled green peas, ½ teaspoon turmeric, 1 teaspoon chilli powder, 1 teaspoon garam masala and salt. Mix well.
Now add 35 gms (or) ¼ cup breadcrumbs, 80 gms (or) 3 tablespoons plain flour/all purpose flour and mix until everything is well combined.
Grease your hands, take a lemon-sized portion of the mixture and roll into balls.
Heat paniyaram/ Aebleskiver pan over medium heat and lightly spray 0.5 teaspoon oil into every cavity.
Place koftas in cavities, spray 0.5 teaspoon oil on top of each and cook for 5-8 minutes or until they begin to brown.
Flip them over and continue cooking for another 5-6 minutes or until they are evenly browned and cooked through. Remove, place on plate/bowl and set it aside.
In a bowl, combine 100 gms (or) ¼ cup yogurt, 1 teaspoon chilli powder, ½ teaspoon turmeric, ½ teaspoon coriander powder and ½ teaspoon cumin powder.
Stir until you get a smooth mixture without any lumps.
Heat 2 tablespoons oil in a pot/saucepan over medium heat. Add 125 gms (or) 1 large onion and saute for 8-10 minutes or until it begins to brown and caramelise.
Stir in 9-10 cashews halfway through cooking onions. Finally, add 190 gms (or) 2 medium tomato and cook for 4-5 minutes or until they start to soften.
Let the mixture cool, then blend it into a smooth paste in a blender or mixer grinder and set it aside.
Heat 1 tablespoon oil in the same pot/saucepan over medium heat.
Add 1 bay leaf, ½ inch cassia, 4 cloves, 2 green cardamom and 1 teaspoon cumin. Let cumin splutter.
Stir in 1 teaspoon ginger garlic paste and saute for a minute or until raw aroma vanishes.
Now add the freshly prepared onion- tomato paste, spiced yogurt and ⅓ cup water.
Stir everything well, cover the pot with a lid and simmer for 6-8 minutes.
Take the lid off the pot, add ½ teaspoon garam masala, salt, ½ teaspoon kasuri methi, cooked koftas, fresh handful coriander leaves and gently stir.
Serve vegetable kofta curry with rice or roti.

Notes

Koftas and gravy: Add koftas to the gravy just 10-15 minutes before serving. If you add them too early, they absorb the gravy and break. Before serving, add koftas, gently stir to combine with the gravy and simmer for a couple of minutes.

Cooking koftas: Cook koftas in a paniyaram/Aebleskiver pan on medium low flame. Spray/brush the cavities with oil before placing koftas and also on koftas.

Breadcrumbs and flour: Breadcrumbs help absorb excess moisture from vegetables and flour helps bind the mixture together. Avoid adding too much, as excess makes koftas dense and heavy.

Cooking onions: Cook onions over medium low heat until they start browning and caramelising, stirring frequently. If they start sticking to the base of the pan, add a splash of water and stir to loosen them.

Tomatoes: Adjust the quantity of tomatoes based on how sour they are.

Sugar: If the gravy turns out too tangy, add a pinch of sugar to balance the flavours.

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