Veg Kofta Curry

Ingredients

• 2 medium or 2 cupsred onion, roughly chopped
• 2green chillies, chopped
• 2.5 cmginger, chopped
• 4 clovesgarlic, chopped
• 120 mlwater
• 4 large or 3 cupstomatoes, roughly chopped
• 2 tbspoil
• 1bay leaf
• 2black cardamom pods
• 4green cardamom pods
• 2.5 cmcinnamon stick
• 1 tspcumin seeds
• 2½ tspred chilli powder
• 2 tspground coriander
• 1 tspground cumin
• ½ tspground turmeric
• to tastesalt
• 240 mlwater, to adjust the gravy consistency
• 1 tspgaram masala
• 2 tspkasoori methi (dried fenugreek leaves), crushed between your palms
• 80 mldouble cream, fresh cream or malai
• 2 tbspghee
• 10–12cashew nuts, halved
• 10–12almonds, halved
• 180 mlcarrots, chopped
• 120 mlgreen peas
• 120 mlpotatoes, peeled and cubed
• 180 mlcauliflower, cut into florets
• 120 mlgreen beans, chopped
• 1green chilli, finely chopped
• 2 tbspcoriander leaves, finely chopped
• to tastesalt
• ½ tspred chilli powder
• ¼ tspgaram masala
• ½ tspchaat masala
• 5 tbsp, or as requiredbesan (gram flour)
• as requiredoil, for deep-frying

Instructions

1. 1

   Cook the vegetables

   For the koftas, pressure-cook the vegetables for 2 whistles over medium heat. Alternatively, cook them in a microwave or steam them in a steamer. Leave them to cool.

2. 2

   Blend onion paste

   Put the onion, ginger, garlic and 2 green chillies in a grinder with a little water and blend to a smooth paste. Transfer to a bowl and set aside.

3. 3

   Blend the tomatoes

   Puree the tomatoes in the same grinder and set aside.

4. 4

   Fry whole spices

   Heat the oil in a pan over medium heat. Add the bay leaf, cinnamon, black cardamom and green cardamom, and sauté for 1 minute.

5. 5

   Sizzle the cumin

   Add the cumin seeds and let them sizzle.

6. 6

   Cook onion paste

   Add the onion paste and cook until it thickens and no longer smells raw.

7. 7

   Cook tomato puree

   Stir in the tomato puree and cook until thickened and it starts to leave the sides of the pan. Stir occasionally and keep it from sticking.

8. 8

   Add ground spices

   Mix in salt, turmeric, coriander, cumin and red chilli powder, then cook for 1 minute.

9. 9

   Simmer the gravy

   Add 1 cup (240 ml) water to reach the desired gravy consistency, then simmer for 4–5 minutes.

10. 10

    Season the gravy

    Stir in the garam masala and kasoori methi.

11. 11

    Finish with cream

    Add the cream and bring the gravy to a single boil, then turn off the heat.

12. 12

    Mash the vegetables

    Put the cooked vegetables in a bowl and roughly mash them.

13. 13

    Mix the kofta filling

    Add the remaining kofta ingredients and mix until the mixture is sticky but not too soft.

14. 14

    Shape the koftas

    Grease your palms and shape the mixture into 12 equal-sized balls.

15. 15

    Fry until golden

    Fry the balls in hot oil until golden brown and slightly crisp all over.

16. 16

    Drain the koftas

    Remove the koftas to a plate.

17. 17

    Combine to serve

    When ready to serve, reheat the gravy and add the koftas.

18. 18

    Fry the nuts

    Heat the ghee in a small tadka pan and fry the almonds and cashews until light golden brown.

19. 19

    Add the garnish

    Pour the hot ghee and nuts straight into the curry and serve.

What is veg kofta curry?

Kofta refers to shaped balls, and in this North Indian curry the koftas are made from mashed mixed vegetables rather than meat. They are served in a richly seasoned gravy, a style often found on restaurant menus.

This version builds flavour by cooking onion and tomato pastes with whole and ground spices, then enriching the gravy with cream. The koftas are added at the end so they do not spend too long softening in the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 565 calories, 7g protein, 28g carbs, 50g fat.

The potatoes, peas, carrots and other vegetables provide most of the carbohydrate, while the cream, deep-frying oil and ghee account for much of the fat. The vegetables and besan contribute some protein, with the nuts adding a little more. Pair a serving with plain vegetables or salad to round out the plate.

Build the gravy in stages

Onion paste: cook it until thick and no longer raw-smelling before adding the tomatoes; this gives the base time to lose its sharpness.

Tomato puree: reduce it until thick and pulling away from the pan sides, stirring so it does not catch. Add the ground spices once this concentrated base is ready.

Keep the kofta mixture workable

Vegetable texture: mash the cooked vegetables roughly rather than turning them into a smooth puree. A little texture helps the finished balls hold together.

Besan: mix it in with the other kofta seasonings until the mixture is sticky but not too soft. The listed amount is a guide; the recipe allows for more or less as needed.

Fry for a crisp exterior

Shape: make 12 equal-sized balls with greased palms so the mixture is easier to handle.

Colour: fry in hot oil until the koftas are golden brown and slightly crisp all over. Avoid adding them to the gravy early, as they are meant to retain some of this fried texture.

Finish just before serving

Gravy: bring it back to heat before adding the koftas. The method calls for adding them at serving time, rather than simmering them in the sauce.

Tadka: fry the halved nuts in ghee until light golden, then pour them into the curry straight away. This final garnish brings toasted nut flavour and richness to the dish.

What to serve alongside

Serve the curry with rice or flatbreads to scoop up the creamy gravy. A simple salad or plain vegetables on the side can add freshness alongside the fried koftas and rich sauce.

Recipe notes & tips

• Let the cooked vegetables cool before mashing them for the koftas.
• Reduce the onion and tomato pastes until thick so the gravy does not remain watery.
• Use greased palms to shape the sticky kofta mixture more easily.
• Fry the koftas until evenly golden and slightly crisp before lifting them out.
• Add the koftas only when the gravy is reheated for serving.
• Pour the nut-infused ghee into the curry immediately after frying the nuts.

Variations

• Adjust the heat: use less red chilli powder for a milder curry.
• Change the vegetables: use a different mix of vegetables while keeping the cooked mixture workable.
• Use malai: choose malai instead of cream for the gravy, as the recipe allows.
• Toast the garnish: brown the almonds and cashews lightly in ghee as directed for a nutty finish.
• Serve with flatbread: pair the curry with roti or naan instead of rice.

Common mistakes to avoid

• Watery kofta mixture: add besan as needed until the mixture is sticky but not too soft.
• Smooth vegetable mash: mash roughly so the kofta mixture retains some texture.
• Undercooked gravy base: cook the onion paste until it thickens and loses its raw smell.
• Tomato mixture catching: stir while it reduces and scrape the pan so it does not stick.
• Soft koftas: wait until serving time to add them to the reheated gravy.
• Dark nuts: remove them from the ghee once they are light golden brown.

How to store

For the best texture, store the gravy and koftas separately in airtight containers in the fridge and use within 3 days. Reheat the gravy in a pan and add the koftas when serving; warm the koftas separately so they do not sit in the sauce for long.

Frequently asked questions