Veg kofta curry recipe with step-by-step images. Whereas it takes a little bit of a time and efforts to create any kofta recipe, in the long run, it’s all price. The identical goes for this recipe of Veg Kofta Curry too. This one is a creamy and delish restaurant model dish of blended vegetable koftas in a beautiful spiced gravy. For the reason that gravy is kind of wealthy, it’s best meant for particular events or for an indulgent weekend lunch or dinner meal. Additionally, for those who observe the recipe nicely, you’ll discover the recipe simple too.
The greens used are carrot, capsicum, bell pepper, potatoes, cauliflower and inexperienced peas. I’ve additionally added some processed cheese however you may skip it. This recipe is an effective approach to make use of leftover greens.
Other than these veggies you too can add broccoli, corn, french beans, child corn and many others.
This preparation of this veg kofta is totally different than the recipe of Malai kofta that I’ve shared on the weblog.
The combination greens should not cooked however are minced in a meals processor. To those minced veggies, processed cheese, herbs, spices and gram flour are added. The combination is then formed into balls and deep fried.
Making any kofta gravy takes time. First the veggie kofta should be made after which the gravy or curry. Often I put together every part in a single go. But when wanting time, you may both make the curry base or the kofta combination a day earlier than and refrigerate.
You can also make the curry first or the kofta first. I put together the curry first after which put together the kofta. Then pour the curry in a serving bowl. Place the koftas after which garnish.
Veg kofta curry goes greatest with chapatis or rotis or naan or rumali roti. You may as well serve it with matar pulao or jeera rice or saffron rice.
Step-by-Step Information
Methods to make Veg Kofta Recipe
For ease of understanding I’ve divided this submit into 3 major steps:
- Step 1 – making veggie kofta combination
- Step 2 – frying vegetable kofta
- Step 3 – making vegetable kofta curry
Lets begin with step 1 – making veggie kofta combination
1. Firstly both grate or mince veggies in a meals processor or a meals chopper or with a grater. You will want 1 small to medium carrot, 1 medium-sized capsicum (bell pepper), 1 small to medium potato, 1.25 cups chopped cauliflower florets and â…“ cup inexperienced peas.
2. Make a rough mince of the veggies. I’ve used uncooked inexperienced peas and minced it together with the opposite veggies.
Should you don’t have a meals processor or meals chopper, then boil or steam peas, potatoes, carrots and cauliflower individually. Then drain all of the water. Then mash very nicely and add to finely chopped capsicum.
3. Take the veggie combination in a bowl.
4. Add ¼ cup grated cheese or paneer. You need to use cheddar cheese or processed cheese. You may as well skip including cheese or paneer.
5. Then add the next floor spices:
- ¼ teaspoon Kashmiri purple chili powder
- ¼ teaspoon coriander powder
- ¼ teaspoon garam masala powder
- ¼ teaspoon black pepper powder
6. Subsequent add ½ cup besan (gram flour) and salt as per style.
7. Combine very nicely. If the combination seems too gentle and watery, then add some extra besan. Verify the style and add extra spices and salt if required.
8. Make small to medium sized balls from this veggie combination. If you’re not capable of form into balls, then add some water and make a pakora batter consistency. Then fry like the way in which pakoras are fried.
Frying veg kofta
9. Warmth oil for deep frying in a pan. Add a small tiny piece of the veggie ball and see if it breaks in oil or not.
If it breaks or bursts in oil, then add extra besan. The quantity of besan to be added is determined by the moisture content material within the veggies.
If utilizing greens with excessive water content material like bottle gourd (lauki), cabbage, zucchini or pumpkin and many others, then add some salt within the grated veggies. Combine very nicely and preserve apart for 15 to twenty minutes. Then squeeze the surplus water. Maintain this water and add later to the gravy.
10. If the veggie ball doesn’t break, then you may simply begin frying them. Maintain the flame to medium and gently slid the veggie kofta balls within the scorching oil.
11. Add as a lot relying on the dimensions and capability of the kadai or pan. Don’t overcrowd.
12. Flip solely when one aspect is golden or else the vegetable kofta can break.
13. Flip over a few instances for even frying. Fry until they’re crisp and golden.
14 Take away with a slotted spoon draining further oil. Place them on kitchen paper towels to soak up further oil.
15. Put together all vegetable kofta this fashion and preserve them apart.
Making veg kofta curry
1. In a meals processor or chopper or blender/grinder jar, take 12 cashews.
2. Add 3 tablespoons of water and grind to a easy paste. You’ll be able to soak cashews for 20 minutes in scorching water additionally earlier than mixing.
Alternatively, you may even make a high-quality cashew powder as a substitute of paste. Take away cashew paste and preserve apart.
3. In the identical processor or chopper or grinder, take 1.3 cups roughly chopped onions, 1 inexperienced chilli, ½ tablespoon roughly chopped garlic and ½ tablespoon roughly chopped ginger.
4. With out including any water, grind to a semi high-quality or a easy paste. Maintain apart.
5. In the identical processor or chopper or grinder, take 1 cup of tightly packed chopped tomatoes.
6. With out including any water, grind to a semi high-quality or a easy puree. Take away and preserve apart.
7. Warmth 3 tablespoons oil or ghee in a pan or thick bottomed kadai. Add 1 tej patta, 1 inch cinnamon, 2 inexperienced cardamoms, 1 black cardamom and a couple of single strands of mace. Sauté for just a few seconds until the spices splutter.
8. Then add the onion paste.
9. Combine and start to sauté the onion paste on a low to medium flame stirring typically.
10. Sautéing onion paste takes a whole lot of time, so add a pinch of salt to quicken the cooking course of.
11. Sauté until the onion paste turns golden.
12. Then add the tomato puree.
13. Stir and blend very nicely.
14. Subsequent add the cashew paste.
15. Combine once more and sauté this masala for two to three minutes on a low to medium flame stirring typically.
16. Then add ¼ teaspoon turmeric powder and ½ teaspoon Kashmiri purple chilli powder or ¼ teaspoon common purple chili powder. Combine very nicely.
17. Maintain the flame to a low after which add 3 tablespoons recent curd or yogurt.
18. Stir briskly and shortly when you are including the recent curd. Combine very nicely.
19. Now sauté this masala, until you see oil or ghee releasing from the edges. The entire masala will scale back and you may simply see oil releasing from the masala.
20. Now add 1.5 cups water or add as required. For a thicker gravy, you may add 1 to 1.25 cups water.
If serving kofta gravy with chapatis or rotis, then preserve the gravy barely thick. If serving combine veg kofta gravy with rice, then preserve the gravy barely skinny or with medium consistency.
21. Season with salt as wanted.
22. Convey the curry to a simmer on low to medium flame for six to 7 minutes. As soon as the curry is completed, it is going to be decreased barely and you will notice specks of oil floating on high.
23. Add ¼ teaspoon garam masala powder, ¼ teaspoon kasuri methi (crushed) and a couple of tablespoons low fats cream. Combine very nicely. The addition of cream is non-obligatory and could be skipped.
24. Swap off the flame and add 1 tablespoon of chopped coriander leaves. Combine once more. Don’t add veggie kofta within the scorching curry or gravy as they break.
25. Now take the curry in a serving bowl or dish.
26. Place the veggie kofta on the curry. Garnish with some chopped coriander leaves, grated cheese and cream. Serve combine veg kofta curry scorching with chapatis, naan or jeera rice or plain paratha.
Extra curry recipes
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Kofta Recipe | Veg Kofta Curry
Scrumptious and creamy restaurant model vegetable kofta curry recipe. This dish is made with a mixture of greens like carrots, cauliflower, capsicum, peas and potatoes. The greens should not cooked however minced uncooked.
Prep Time 30 minutes
Cook dinner Time 30 minutes
Whole Time 1 hr
for making vegetable kofta
substances for vegetable kofta curry
Forestall your display from going darkish whereas making the recipe
making blended vegetable kofta combination
Firstly both grate or mince veggies in a meals processor or a meals chopper or with a grater.Â
Make a rough mince of the veggies. I’ve used uncooked inexperienced peas and minced it together with the opposite veggies. Should you don’t have a meals processor or chopper, then boil or steam peas, potatoes and cauliflower individually. Drain of all of the water. Then mash very nicely and add to finely chopped capsicum.Â
If utilizing greens with excessive water content material like bottle gourd (lauki), cabbage, zucchini or pumpkin and many others, then add some salt within the grated veggies. Combine very nicely and preserve apart for 15 to twenty minutes. Then squeeze the surplus water. Maintain this water and add later to the gravy.
Take the veggie combination in a bowl.
Add ¼ cup grated cheese or paneer. You need to use cheddar cheese or processed cheese. You may as well skip including cheese or paneer.
Then add ¼ teaspoon kashmiri purple chili powder, ¼ teaspoon coriander powder, ¼ teaspoon garam masala powder and ¼ teaspoon black pepper powder, ½ cup besan and salt as per style.
Combine very nicely. If the combination seems too gentle and watery, then add some extra besan. Verify the style and add extra spices and salt if required.
Make small to medium sized balls from this veggie combination. If you’re not capable of form into balls, then add some water and make a pakora batter consistency. Then fry them like the way in which pakoras are fried.
frying vegetable kofta
Warmth oil for deep frying in a pan. Add a small tiny piece of the veggie ball and see if it breaks in oil or not. If it breaks or bursts in oil, then add extra besan. The quantity of besan to be added is determined by the moisture content material within the veggies.Â
If the veggie ball doesn’t break, then you may simply begin frying the kofta. Maintain the flame to medium and gently slid the veggie kofta balls within the scorching oil. Add as a lot relying on the dimensions and capability of the kadai or pan. Don’t over crowd.
Flip solely when one aspect is golden or else they will break.
Flip over a few instances for even frying. Fry until they’re crisp and golden.
Take away with a slotted spoon and place them on kitchen paper towels. Maintain apart.
making ready onion paste
In the identical processor or chopper or grinder, take 1.3 cups roughly chopped onions, 1 inexperienced chilli (chopped), ½ tablespoon roughly chopped garlic and ½ tablespoon roughly chopped ginger.
With out including any water, grind to a semi high-quality or a easy paste. Maintain apart.
making ready tomato puree
In the identical processor or chopper or grinder, take 1 cup tightly packed chopped tomatoes.
With out including any water, grind to a semi high-quality or a easy puree. Take away and preserve apart.
Making veg kofta curry
Warmth 3 tablespoons oil or ghee in a pan or thick bottomed kadai. Add 1 tej patta, 1 inch cinnamon, 2 inexperienced cardamoms, 1 black cardamom and a couple of single strands of mace. Sauté for just a few seconds until the spices splutter.
Then add the onion paste.
Combine and start to sauté the onion paste on a low to medium flame stirring typically.
Sautéing onion paste takes a whole lot of time, so add a pinch of salt to quicken the cooking course of.
Sauté until the onion paste turns golden.
Then add the tomato puree and combine very nicely.
Subsequent add the cashew paste.
Combine once more and sauté this masala for two to three minutes on a low to medium flame stirring typically.
Then add ¼ teaspoon turmeric powder and ½ teaspoon kashmiri purple chilli powder or ¼ teaspoon common purple chili powder. Combine very nicely.
Maintain the flame to a low after which add 3 tablespoons recent curd or yogurt.
Stir briskly and shortly when you are including the recent curd. Combine very nicely.
Now sauté this masala, until you see oil or ghee releasing from the edges. The entire masala will scale back and you may simply see oil releasing from the masala.
Now add 1.5 cups water or add as required. For a thicker gravy, you may add 1 to 1.25 cups water.
Season with salt.
Convey the gravy to a simmer on low to medium flame for six to 7 minutes. As soon as the gravy is completed, it is going to be decreased barely and you will notice specks of oil floating on high.
Add ¼ teaspoon garam masala powder, ¼ teaspoon kasuri methi (crushed) and a couple of tablespoons low fats cream. Combine very nicely. Cream is non-obligatory and could be skipped.
Swap off the flame and add 1 tablespoon chopped coriander leaves. Combine once more. Don’t add veggie koftas within the scorching curry as they break.
serving vegetable kofta curry
Now take the curry in a serving bowl or dish.
Place the fried veggie kofta on the curry. Garnish with some chopped coriander leaves, grated cheese and cream.Â
Serve with roti, naan or jeera rice.
Vitamin Details
Kofta Recipe | Veg Kofta Curry
Quantity Per Serving
Energy 526 Energy from Fats 342
% Day by day Worth*
Fats 38g58%
Saturated Fats 8g50%
Ldl cholesterol 27mg9%
Sodium 1891mg82%
Potassium 808mg23%
Carbohydrates 35g12%
Fiber 8g33%
Sugar 11g12%
Protein 12g24%
Vitamin A 5685IU114%
Vitamin C 78mg95%
Calcium 238mg24%
Iron 3.3mg18%
* P.c Day by day Values are primarily based on a 2000 calorie food regimen.
This Veg Kofta Recipe submit from archives first printed in December 2016 has been up to date and republished on January 2023.
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