Nut-Free Kofta Curry
Dive into the comforting depths of flavor with this Nut-Free Kofta Curry, a rich and creamy Indian dish that’s perfect for anyone avoiding nuts while craving authentic curry indulgence. These golden, pan-fried koftas are crafted from a wholesome blend of potatoes, carrots, green peas, and paneer, seasoned with warm spices to deliver a burst of vibrant taste in every bite. Simmered in a luscious tomato and cream-based gravy, infused with aromatic cumin, coriander, and garam masala, this recipe is a crowd-pleaser and ideal for pairing with fluffy basmati rice or buttery naan. Ready in just over an hour, this kofta curry offers the ultimate nut-free comfort food, packed with nutrients, bold flavors, and irresistible textures! Perfect for family dinners or special occasions, this recipe is sure to become a new favorite.
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Recipe Information
Ingredients
- 2 medium Potato
- 1 large Carrot
- 100 grams Green peas, frozen
- 200 grams Paneer (Indian cottage cheese)
- 2 tablespoons Cornstarch
- 1 teaspoon Salt
- 0.5 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 large Onion
- 200 milliliters Tomato puree
- 1 tablespoon Ginger-garlic paste
- 100 milliliters Cooking cream
- 4 tablespoons Vegetable oil
- 250 milliliters Water
- 2 tablespoons Fresh coriander leaves, chopped
Instructions
Boil the potatoes and carrot until tender. Peel and mash them in a large mixing bowl.
Blanch the green peas in hot water for 3-4 minutes and add to the mashed vegetables.
Grate the paneer and add it to the bowl with the mashed vegetables.
Mix in 1 tablespoon of cornstarch, salt, 0.25 teaspoon of cumin, 0.5 teaspoon of coriander powder, 0.25 teaspoon of turmeric powder, and 0.25 teaspoon of red chili powder. Combine everything well to form a dough-like consistency.
Shape the mixture into small balls (koftas) and dust them with the remaining cornstarch.
Heat 2 tablespoons of vegetable oil in a frying pan over medium heat. Fry the koftas until golden brown. Drain on paper towels and set aside.
For the curry, chop the onion finely. In a saucepan, heat 2 tablespoons of oil over medium heat and sauté the onions until translucent.
Add the ginger-garlic paste to the onions and cook for another 2 minutes.
Stir in the remaining cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala. Cook for 1 minute.
Add the tomato puree and cook until the oil starts to separate from the tomato mixture.
Pour in the water and bring the mixture to a simmer.
Reduce the heat to low and stir in the cooking cream. Simmer for another 5 minutes, stirring occasionally.
Add the fried koftas gently into the curry and let them simmer for 2-3 minutes to absorb some of the curry flavors.
Garnish with chopped coriander leaves and serve hot with rice or naan.
Nutrition Facts
Calories |
2088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.1 g | 189% | |
| Saturated Fat | 63.0 g | 315% | |
| Polyunsaturated Fat | 37.6 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 3255 mg | 142% | |
| Total Carbohydrate | 151.2 g | 55% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 36.7 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 691 mg | 53% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3249 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
