Kofta Curry

This vegetarian kofta curry features flavorful vegetable and paneer balls simmered in a rich, aromatic tomato-based sauce. It's a comforting Indian main course for any day of the week.

Ingredients

• 200 grams paneer
• 1 medium potato
• 0.5 cup finely chopped mixed vegetables (carrots, green beans, peas)
• 2 tablespoons gram flour (besan)
• 0.5 teaspoon ginger paste
• 0.5 teaspoon green chili paste
• 0.5 teaspoon red chili powder
• 0.25 teaspoon turmeric powder
• 0.5 teaspoon garam masala
• 0.5 teaspoon salt
• 4 tablespoons vegetable oil
• 1 medium onion
• 2 medium tomatoes
• 0.5 teaspoon cumin seeds
• 2 bay leaves
• 2 green cardamom pods
• 1 small cinnamon stick
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 0.5 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1.5 teaspoons coriander powder
• 0.75 teaspoon garam masala
• 0.5 teaspoon salt
• 0.5 cup water
• 2 tablespoons fresh cream
• 2 tablespoons fresh cilantro leaves

Instructions

1. First, prepare the koftas. Grate 200 grams paneer into a large bowl. Separately, boil 1 medium potato until tender, peel, and mash it well. Steam 0.5 cup finely chopped mixed vegetables (carrots, green beans, peas) until tender-crisp.
2. Add the mashed potato and steamed mixed vegetables to the grated paneer. Then, add 2 tablespoons gram flour (besan), 0.5 teaspoon ginger paste, 0.5 teaspoon green chili paste, 0.5 teaspoon red chili powder, 0.25 teaspoon turmeric powder, 0.5 teaspoon garam masala, and 0.5 teaspoon salt to the bowl. Mix everything thoroughly to form a firm dough for the koftas.
3. Divide the kofta mixture into 16 equal portions and roll them into smooth, round balls.
4. Heat 4 tablespoons vegetable oil in a deep pan or kadai over medium heat. Fry the kofta balls in batches, turning occasionally, until they are golden brown and cooked through. Remove with a slotted spoon and place on a paper towel to drain excess oil. Set aside.
5. For the gravy, finely chop 1 medium onion. Puree 2 medium tomatoes until smooth.
6. In the same pan with 1 tablespoon of the remaining oil (add more if needed), add 0.5 teaspoon cumin seeds, 2 bay leaves, 2 green cardamom pods, and 1 small cinnamon stick. Let them sizzle for 30 seconds until fragrant.
7. Add the finely chopped onion and cook over medium heat for about 5-7 minutes, stirring frequently, until the onions turn light golden brown.
8. Stir in 1 teaspoon ginger paste and 1 teaspoon garlic paste. Cook for 1 minute until their raw smell disappears.
9. Add 0.5 teaspoon turmeric powder, 1 teaspoon red chili powder, 1.5 teaspoons coriander powder, and 0.5 teaspoon salt. Mix well and cook for 30 seconds.
10. Pour in the tomato puree. Mix thoroughly and cook over medium heat for about 8-10 minutes, stirring occasionally, until the gravy thickens and oil starts to separate from the sides.
11. Add 0.5 cup water and bring the gravy to a simmer. Cook for 5 minutes, allowing the flavors to meld. Stir in 0.75 teaspoon garam masala.
12. Gently add the fried kofta balls to the simmering gravy. Cover and cook for another 5-7 minutes, allowing the koftas to soak up the flavors of the curry.
13. Stir in 2 tablespoons fresh cream. Cook for 1 minute more, then turn off the heat.
14. Transfer the kofta curry to a serving bowl and garnish with 2 tablespoons fresh cilantro leaves. Serve hot with naan, roti, or rice.

View the interactive Kofta Curry recipe