Vegetarian Kofta Balls Tomato Sauce Sep Recipe
Transform your dinner table with this Vegetarian Kofta Balls in Tomato Sauce recipe—a flavorful, plant-based twist on a classic comfort dish. These golden, crispy kofta balls are crafted from a wholesome blend of chickpeas, grated carrots, chickpea flour, and aromatic spices like cumin, coriander, and paprika. Simmered in a rich, velvety tomato sauce infused with turmeric, cinnamon, and a hint of cream, this dish delivers a perfect balance of hearty textures and warming flavors. Quick to prepare and perfect for weeknight dinners or special occasions, this vegetarian delight pairs beautifully with rice, naan, or even pasta. Ready in under an hour, it’s an irresistible choice for those seeking healthy, protein-packed meals that don’t compromise on taste.
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Recipe Information
Ingredients
- 1.5 cups Chickpeas (cooked or canned, drained)
- 0.5 cups Grated carrots
- 0.5 cups Onion (finely chopped)
- 2 pieces Garlic cloves (minced)
- 0.25 cups Fresh cilantro (chopped)
- 0.5 cups Breadcrumbs
- 3 tablespoons Chickpea flour (besan)
- 1 teaspoons Ground cumin
- 1 teaspoons Ground coriander
- 0.5 teaspoons Paprika
- 1 teaspoons Salt
- 0.5 teaspoons Pepper
- 2 tablespoons Olive oil (for frying)
- 2 cups Canned crushed tomatoes
- 0.25 cups Heavy cream or coconut cream
- 0.5 teaspoons Ground turmeric
- 0.25 teaspoons Ground cinnamon
- 0.25 teaspoons Red chili flakes (optional)
- 0.5 cups Water
- 1 teaspoons Sugar (optional, to balance the sauce)
Instructions
In a large bowl, add the cooked chickpeas and mash them using a fork or potato masher until mostly smooth with some texture remaining.
Stir in the grated carrots, chopped onions, minced garlic, fresh cilantro, breadcrumbs, chickpea flour, ground cumin, ground coriander, paprika, salt, and pepper.
Mix the ingredients thoroughly until a cohesive dough-like consistency is achieved. If the mixture is too dry, add 1-2 teaspoons of water; if too wet, add a little more breadcrumbs.
Shape the mixture into small round balls, roughly 1.5 inches in diameter. This should yield about 12-15 kofta balls.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Fry the kofta balls in batches, turning occasionally, until they are golden brown and crispy on all sides, about 8-10 minutes. Remove and set aside on a plate lined with paper towels.
In the same skillet, add the canned crushed tomatoes, turmeric, cinnamon, red chili flakes (if using), and a pinch of salt. Stir and cook the sauce on medium heat for 5-7 minutes, stirring occasionally.
Add water to the sauce to thin it slightly, then stir in the heavy cream or coconut cream. Adjust seasoning with more salt, pepper, or sugar if needed.
Gently place the fried kofta balls into the tomato sauce, ensuring they are coated. Cover and let simmer on low heat for 10 minutes to allow the flavors to meld and the kofta to absorb the sauce.
Serve hot garnished with more fresh cilantro. Pair with rice, naan, or pasta for a hearty vegetarian meal.
Nutrition Facts
Calories |
1506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.9 g | 82% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 4396 mg | 191% | |
| Total Carbohydrate | 197.9 g | 72% | |
| Dietary Fiber | 43.8 g | 156% | |
| Total Sugars | 54.0 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 482 mg | 37% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 3293 mg | 70% | |
*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.
