Monday, August 25, 2014

Vegetable Kofta Curry/ Gravy

Kofta in simple words is minced vegetable balls mixed with Indian spices, which can be deep fried or baked. This gravy is sweet and mildly spicy, usually goes well with Indian Flat breads (Chapathi, Naan, Roti etc..) and Mild Pulao. It's tomato onion based gravy cooked with rich cream and milk. This gravy is too rich, as daily routine, so you can plan for special occasions. Kofta is like a appetizer. It's your call you can eat the kofta as such or along with the gravy. When making kofta balls it will tempt your taste buds to have as such, it might be silly right but I did it ;). Here you go with the recipe.....Enjoy the royal treat :)

Ingredients for Kofta

  • Potato - 2
  • Paneer grated - 1/2 cup
  • Mixed veggies (carrot, beans and frozen peas)- 1 cup 
  • Bread crumbs (optional) - 2 tbsp
  • Green chilli (finely chopped) -2
  • Turmeric powder- 1/2 tsp
  • Red chilli powder - 1 tsp
  • Coriander powder - 1 tsp
  • Salt - as needed 

Ingredients for Gravy

  • Onion (finely sliced) - 1
  • Tomato (chopped) - 3
  • Ginger Garlic paste - 1 tsp
  • Cashew nuts (Soaked in hot water for 10-15 mins) - 6-8
  • Cinnamon - 1 inch stick
  • Cardamom - 2
  • Cloves - 2 
  • Red chilly powder- 1 tsp
  • Cumin powder - 1/2 tsp
  • Coriander powder - 1 tsp 
  • Cream - 1/4 cup 
  • Milk (optional) - 1/2 cup
  • Salt - as needed 
  • Coriander (finely chopped)- 2 tbsp
  • Garam masala - 1 tsp 
  • Kasoori methi - 1 tsp
  • Oil - as needed


  • Pressure cook the potatoes for 3-4 whistle with little water. Drain, cool, peel the skin off  and mash it.
  • Pressure cook the vegetable for 2 whistle with little water. Drain water completely and see to it there is no moisture, mash it. (You all must be thinking why? I'm pressure cooking potato and vegetable separately, because both of them has different cooking time. If we cook it for a longtime it tends to retain water and make the kofta ball loosen while deep frying).
  • In a mixing bowl add the mashed potatoes and veggies along with grated paneer, red chilli powder, turmeric powder, coriander powder, bread crumbs, green chilli and salt. 
  • Mix well and make kofta balls out of it. Deep fry till golden brown. You can also toast the kofta balls in paniyaram pan. I tried both the versions, they had no difference in them. It's totally your call.
  • For gravy, heat a pan with 1 tbsp of oil, add whole garam (Cinnamon, Cardamom and cloves), when it starts to splutter add onion saute till it turns transparent in color.

  • Now add ginger garlic paste and saute for few minutes till the raw smell goes.
  • Add tomatoes along with salt, cumin powder, coriander powder, red chilli powder and cashew nuts. Mix well. 
  • Cook till raw smell goes off. Then switch off the flame and allow it to cool down. 
  • Now grind them into smooth paste and keep aside.
  • Heat a skillet with oil, add the onion tomato paste to it and cook till oil separates from the sides. Now add 1/2 cup of water along with salt.
  • Once it starts to boil at this stage simmer the flame to low and slowly add milk to it and mix well. Keep stirring continuously without getting curdled.
  • When it starts to boil, add cream along with garam masala and kasoori methi. Mix well. 
  • Finally, when it starts to boil, switch off the flame and add coriander leaves for garnish.

  • Hot and rich gravy is ready to be served along with kofta balls.


  • You can avoid milk and add half and half cream completely.
  • To avoid curdling of milk, you must parboil the milk and add to the gravy.
  • Add kofta balls little while before serving the gravy.
  • You can also add dry fruits and nuts to the kofta balls.
  • You can add corn flour instead of bread crumbs to bind the kofta balls while frying. 
  • It tastes really great without onion also, I tried both version.
  • Remember not to over cook potato because it will retain water and makes the kofta balls too soft.

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