Vegetarian Kofta Curry
Experience the vibrant flavors of traditional Indian cuisine with this hearty Vegetarian Kofta Curry, a dish that flawlessly balances crispy, golden vegetable-paneer koftas with a rich, aromatic tomato-based gravy. Perfectly spiced with cumin, coriander, and garam masala, these tender koftas—crafted from potatoes, carrots, green peas, and paneer—are fried to perfection and then simmered in a creamy sauce infused with kasuri methi and fresh cream. Easy to prepare and visually stunning, this dish pairs beautifully with warm naan or fluffy basmati rice, making it an ideal choice for a satisfying lunch or dinner. Whether you're a vegetarian or simply seeking bold and comforting flavors, this Kofta Curry promises to be a crowd-pleaser for every occasion! Keywords: Vegetarian Kofta Curry, Indian kofta recipe, vegetable curry, paneer kofta, creamy curry.
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Recipe Information
Ingredients
- 2 medium potatoes
- 1 medium carrot
- 0.5 cup green peas
- 150 grams paneer
- 0.5 cup bread crumbs
- 2 tablespoons corn flour
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 0.5 teaspoon red chili powder
- 0.5 teaspoon garam masala
- 1 teaspoon salt
- 2 cups oil
- 1 large onion
- 1 cup tomato puree
- 1 tablespoon ginger-garlic paste
- 0.5 teaspoon turmeric powder
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- 0.5 cup fresh cream
- 2 tablespoons coriander leaves, chopped
- 1 cup water
Instructions
Boil the potatoes and carrot until tender. Peel the potatoes and mash them along with the carrot in a large mixing bowl.
Add the green peas and grated paneer to the bowl. Mix them well.
Add breadcrumbs, corn flour, 0.5 teaspoons of cumin powder, 0.5 teaspoons of coriander powder, red chili powder, garam masala, and 0.5 teaspoons of salt to the vegetable mixture. Mix thoroughly.
Divide the mixture into small portions and shape each into round koftas (balls). Set aside.
Heat oil in a deep frying pan over medium heat. Fry the koftas in batches until they are golden brown and crisp. Remove and drain on paper towels.
For the gravy, heat 2 tablespoons of oil in a large pan. Add chopped onion and sauté until golden brown.
Add ginger-garlic paste and sauté for 1-2 minutes until fragrant.
Add turmeric powder, remaining cumin powder, and coriander powder. Cook for another minute.
Add tomato puree and cook until the oil starts separating from the mixture.
Add the water, kasuri methi, and remaining salt. Bring the mixture to a simmer.
Stir in the fresh cream and mix well. Adjust the gravy consistency with more water if needed.
Add the fried koftas, cover, and simmer for 5 minutes, allowing the koftas to absorb the flavors.
Garnish the curry with chopped coriander leaves and serve hot with naan or rice.
Nutrition Facts
Calories |
5615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 513.5 g | 658% | |
| Saturated Fat | 64.7 g | 324% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 4092 mg | 178% | |
| Total Carbohydrate | 215.2 g | 78% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 45.7 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1286 mg | 99% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 4615 mg | 98% | |
*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.
