Easy Vegetarian Kofta Curry
Easy Vegetarian Kofta Curry is a flavorful Indian vegetarian main course.Soft vegetable and paneer koftas are paired with a rich tomato-onion gravy.Warm spices add depth and aromatic flavor to the curry.A touch of cream creates a smooth and luxurious texture.The dish pairs beautifully with naan, roti, chapati, and rice.It is perfect for family dinners, celebrations, and special occasions.
Ingredients
For the Koftas
- 2 medium potatoes, boiled and mashed
- 1 cup grated paneer
- ½ cup grated carrot
- ½ cup finely chopped cabbage
- 2 tablespoons cornflour
- 2 tablespoons breadcrumbs
- 1 teaspoon ginger-garlic paste
- ½ teaspoon cumin powder
- ½ teaspoon garam masala
- ½ teaspoon red chili powder
- ½ teaspoon salt
- 2 tablespoons chopped coriander leaves
For the Gravy
- 2 tablespoons cooking oil
- 1 large onion, finely chopped
- 1 teaspoon ginger-garlic paste
- ½ teaspoon cumin seeds
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon garam masala
- ½ teaspoon kasuri methi
- ¼ cup fresh cream
- Salt, to taste
- 1 tablespoon chopped coriander leaves
Instructions
Prepare the Kofta Mixture
- Place mashed potatoes, grated paneer, carrot, cabbage, cornflour, breadcrumbs, ginger-garlic paste, cumin powder, garam masala, red chili powder, salt, and coriander in a large bowl.
Shape the Koftas
- Take small portions of the mixture and roll them gently between your palms to form smooth balls.
Fry the Koftas
- Heat oil in a deep pan or skillet.Fry the koftas over medium heat until they become golden brown on all sides.Remove them and place them on a paper towel to absorb excess oil.For a lighter version, you can shallow-fry or air-fry the koftas instead
Prepare the Gravy
- Heat oil in a separate pan. Add cumin seeds and allow them to crackle.Add chopped onions and sauté until they become soft and lightly golden.
Add Ginger and Garlic
- Add ginger-garlic paste and cook for about 1 minute until the raw aroma disappears.
Cook the Tomato Masala
- Add tomato puree and cook over medium heat until the mixture thickens and the oil begins to separate from the masala.This step develops the deep flavor of the curry.
Add the Spices
- Add turmeric, red chili powder, coriander powder, cumin powder, and salt.Mix well and cook for another 1–2 minutes.
Make the Gravy
- Add water according to your preferred consistency.Simmer the gravy for approximately 5–7 minutes.Add garam masala and crushed kasuri methi.
Add the Koftas
- Place the fried koftas into the hot gravy shortly before serving.Let them simmer gently for 2–3 minutes so they absorb some of the flavorful sauce.Do not cook them for too long, as they can become overly soft.
Garnish and Serve
- Garnish with fresh coriander and a small drizzle of cream.Serve hot with naan, roti, chapati, jeera rice, or pulao.
Notes
- Make sure the potatoes are completely cooled before preparing the kofta mixture.
- Remove excess moisture from grated vegetables to prevent soft koftas.
- Cornflour helps bind the koftas and improves their texture.
- Fry the koftas over medium heat so they cook evenly.
- Cook the tomato masala thoroughly for better flavor.
- Add koftas to the gravy shortly before serving.
- Adjust the gravy consistency according to how you plan to serve it.
- For a lighter dish, air-fry or shallow-fry the koftas.