Spread the love

Today, I am sharing a super tasty kofta curry i.e. Vegetable Kofta Curry. Kofta curry is a thick curd based curry recipe, in which crispy vegetable kofta are cooked and flavored with indian spices and masala.

Winter is my favorite season. Winter season is the best for all veggie lovers because we get wonderfully fresh vegetables in this season. In fact, my fridge is overloaded with veggies. But, we all know how the kids just hate repetition of menu. Today when I was struggling with their demand of no repetition an idea clicked in my mind why not mix all the vegetables and make something different and interesting ?

In this kofta vegetables are not cooked but are minced in a food processor. To these minced veggies, processed cheese, herbs, spices and gram flour are added. The mixture is then shaped into balls and deep fried.

This is a very versatile curry and you can use any vegetable of your choice in this kofta curry. This curry is a very basic curd base curry. You can use any type of kofta in this curry like -lauki kofta,gobhi kofta, aloo kofta and kele ka kofta.

Lastly, I would like to recommend you more kofta curries like this, which you can include in your dinner menus like:

Directions

Keep all the veggies ready for making fried kofta and its curry. Mix the grated vegetables (except onion and tomato), ginger, garlic and green chillies in a chopper. Chop them very finely. Add a teaspoon of salt.
Now mix besan, salt, red chilli powder, turmeric powder and ground black pepper in vegetables. Knead the prepared mixture with your hands for making small balls. Make small round or oval shaped balls from the mixture. Just like shown in picture.
Heat good amount of oil in a frying pan and deep fry the kofta’s on a moderate flame, till they turn crispy and brown. Drain on oil absorbent paper napkin and keep aside.
Now heat 2 tbsp of oil in a non-stick pan, crush whole garam masala a little and add. Saute for a while and then add chopped onion. Cook till the onion transparent.
Cool down the onion mixture in the pan itself just for few minutes, so that we can blend it.
Now mix the onion with whole garam masala and chopped tomatoes into a grinding jar. Grind until we get a smooth puree of it. You can really feel the fresh fragrant of whole garam masala.
Heat the same pan and add prepared puree. Mix little bit of salt and cover the pan. Leave to cook for 2 minutes on a low flame, till the puree turns into a nice red color and oil begins to separate.
Now mix the curd and stir continue to get a good gravy or curry. Stir in fried vegetable kofta and mix reserved water. If you want your curry little more watery then add little more water in it.
Wait for a good boil of a curry. Cook for one more minute and garnish with handful coriander leaves.

Important Notes :

Firstly, I recommend appa pan to make koftas. You can use appa pan to make koftas instead of frying I often use appa pan for oil-free cooking I bought this one from amazon it is a very good quality cast iron appa pan just spray oil in the grooves and put the balls in its heat on a medium-low turn when cook from one side. There is no change in taste or crispness.

Secondly, An air fryer is a very good option for oil-free cooking, I recommend Philips air fryer for that. Philips air fryer is one of the best I am using it and it gives very good results.

Vegetable Kofta Curry

Recipe by Minal SharmaCourse: Indian Curries, summer bites

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

526

kcal

Vegetable kofta curry is a delicious curd base curry with the goodness of vegetables. This creamy curry is best goes with all indian breads.

Ingredients

4 pieces of garlic
1 teaspoon ginger
2 green chillies
1 cup carrot, grated
1 cup cauliflower florets
1/2 cup cabbage, shredded
1 cup onion, finely chopped
2 cups finely chopped tomatoes
1/2 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1/4 teaspoon ground black pepper
2 Tbsp tomato pure
1/2 cup thick curd
1 teaspoon coriander powder
1 tablespoon coriander leaves, finely chopped
2 tablespoon bengal gram flour (besan)
Salt to taste
Cooking oil for frying

Directions

Keep all the veggies ready for making fried kofta and its curry. Mix the grated vegetables (except onion and tomato), ginger, garlic and green chillies in a chopper. Chop them very finely (just like we do for making manchurian). Add a tea spoon of salt.
Put the chopped vegetables in a muslin cloth. Squeeze the water from veggies as much as you can do. Do not throw the water, but reserve it for making it’s gravy.
Now mix besan, salt, red chilli powder, turmeric powder and ground black pepper in vegetables.
Knead the prepared mixture with your hands for making small balls. Make small round or oval shaped balls from the mixture. Just like shown in picture.
Heat good amount of oil in a frying pan and deep fry the kofta’s on a moderate flame, till they turn crispy and brown. Drain on oil absorbent paper napkin and keep aside.
Now heat 2 tbsp of oil in a non-stick pan, crush whole garam masala a little and add. Saute for a while and then add chopped onion. Cook till the onion transparent.
Cool down the onion mixture in the pan itself just for few minutes, so that we can blend it. Now mix the onion with whole garam masala and chopped tomatoes into a grinding jar. Grind until we get a smooth puree of it. You can really feel the fresh fragrant of whole garam masala.
Heat the same pan and add prepared puree. Mix little bit of salt and cover the pan. Leave to cook for 2 minutes on a low flame, till the puree turns into a nice red color and oil begins to separate. Now mix the curd and stir continue to get a good gravy or curry. Stir in fried vegetable kofta and mix reserved water. If you want your curry little more watery then add little more water in it.
Wait for a good boil of a curry. Cook for one more minute and garnish with handful coriander leaves.
Add Koftas before serving and serve with your choice of roti (Indian bread).