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veg kofta curry recipe, how to make restaurant style veg kofta gravy recipe

veg kofta curry recipe with step by step photos – delicious and creamy veg kofta curry or gravy recipe.

preparing any kofta based gravy takes time. first the koftas have to be made and then the gravy. usually i prepare everything in one go. but if short of time, you can either make the gravy base or the kofta mixture a day before and refrigerate.

this veg kofta curry recipe is similar to the malai kofta recipe i have shared on blog. it is a rich gravy so best meant for special occasions or for an indulgent weekend lunch or dinner.

you can make the gravy first or the koftas first. usually i prepare the gravy first and then prepare the koftas. then pour the gravy in a serving bowl. place the koftas and then garnish.

i have already shared a detailed post on the fried veg koftas. you can check the recipe here – veg kofta recipe. in this recipe also i have shown the step by step pics on preparing the koftas.

veg kofta gravy goes best with chapatis or rotis or naan. you can also serve with matar pulao or jeera rice.

if you are looking for more curry recipes then do check veg chilli millicabbage kofta, lauki kofta, paneer kofta, aloo kofta and veg sagu recipe.

veg kofta curry recipe below:

5 from 1 vote
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veg kofta curry recipe
prep time
30 mins
cook time
30 mins
total time
1 hrs
 

veg kofta curry recipe with step by step photos - delicious and creamy veg kofta curry or gravy recipe.

course: main
cuisine: north indian
servings: 3
author: dassana amit
ingredients (1 cup = 250 ml)
for cashew paste:
  • 12 cashews (kaju)
  • 3 tablespoons water, for grinding cashews
for onion paste:
  • 180 grams onions OR 2 large onions or 1.3 cups roughly chopped onions
  • 1 green chilli (hari mirch)
  • 5 grams garlic (lahsun) OR 3 to 4 medium size garlic cloves or 1/2 tablespoon roughly chopped garlic
  • 5 grams ginger (adrak) OR 1 inch ginger or 1/2 tablespoon roughly chopped ginger
for tomato puree:
  • 125 grams tomatoes OR 1 large tomato or 1 cup tightly packed chopped tomatoes
for making veg kofta:
  • 70 grams carrot (gajar) OR 1 small to medium carrot
  • 85 grams capsicum OR 1 medium sized capsicum (bell pepper or shimla mirch)
  • 75 grams potato OR 1 small to medium potato
  • 115 grams cauliflower (phool gobi) OR 1.25 cups chopped cauliflower florets
  • 1/3 cup green peas (matar)
  • ¼ cup grated processed cheese or grated paneer - (OPTIONAL)
  • ¼ teaspoon kashmiri red chili powder
  • ¼ teaspoon coriander powder (dhania powder)
  • ¼ teaspoon garam masala powder
  • ¼ teaspoon black pepper powder (kali mirch powder)
  • ½ cup besan or add as required
  • salt as required
  • oil for deep frying, as required
ingredients for veg kofta curry:
  • 3 tablespoons oil or ghee
  • 1 tej patta (indian bay leaf)
  • 1 inch cinnamon (dalchini)
  • 2 green cardamoms (chotti elaichi)
  • 1 black cardamom (badi elaichi)
  • 2 single strands of mace (javitri)
  • ¼ teaspoon turmeric powder (haldi)
  • ½ teaspoon kashmiri red chilli powder or 1/4 teaspoon regular red chili powder
  • 3 tablespoons fresh curd (dahi or yogurt)
  • 1.5 cups water or add as required
  • ¼ teaspoon garam masala powder
  • ¼ teaspoon crushed kasuri methi (dry fenugreek leaves)
  • 2 tablespoons low fat cream - 25% to 35% fat
  • 1 tablespoon chopped coriander leaves (dhania patta)
  • salt as required
garnish:
  • some chopped coriander leaves
  • 1 tablespoon low fat cream
  • some grated cheese or paneer
how to make recipe
making veg kofta:
  1. firstly either grate or mince veggies in a food processor or a food chopper or with a grater. 

  2. make a coarse mince of the veggies. i have used raw green peas and minced it along with the other veggies. if you do not have a food processor or chopper, then boil or steam peas, potatoes and cauliflower separately. drain of all the water. then mash and add to the other raw veggies.

  3. if using vegetables with high water content like bottle gourd (lauki), cabbage, zucchini or pumpkin etc, then add some salt in the grated veggies. mix very well and keep aside for 15 to 20 minutes. then squeeze the excess water. keep this water and add later to the gravy.

  4. take the veggie mixture in a bowl.

  5. add ¼ cup grated cheese or paneer. you can use cheddar cheese or processed cheese. you can also skip adding cheese or paneer.

  6. then add ¼ teaspoon kashmiri red chili powder, ¼ teaspoon coriander powder, ¼ teaspoon garam masala powder and ¼ teaspoon black pepper powder, ½ cup besan and salt as per taste.

  7. mix very well. if the mixture appears too light and watery, then add some more besan. check the taste and add more spices and salt if required.

  8. make small to medium sized balls from this veggie mixture. if you are not able to shape into balls, then add some water and make a pakora batter consistency. then fry the koftas like the way pakoras are fried.

  9. heat oil for deep frying in a pan. add a small tiny piece of the veggie ball and see if it breaks in oil or not. if it breaks or bursts in oil, then add more besan. the amount of besan to be added depends on the moisture content in the veggies. 

  10. if the veggie ball does not break, then you can easily start frying the koftas. keep the flame to medium and gently slid the koftas in the hot oil. add as much depending on the size and capacity of the kadai or pan. do not over crowd.

  11. turn only when one side is golden or else the koftas can break.

  12. turn over a couple of times for even frying. fry till all the veg koftas are crisp and golden.

  13. remove with a slotted spoon and place the fried veg koftas on kitchen paper towels. keep aside.

preparing cashew paste:
  1. in a food processor or chopper or blender/grinder jar, take 12 cashews (kaju). add 3 tablespoons water and grind to a smooth paste. remove cashew paste and keep aside.

preparing onion paste:
  1. in the same processor or chopper or grinder, take 1.3 cups roughly chopped onions, 1 green chilli (chopped), ½ tablespoon roughly chopped garlic and ½ tablespoon roughly chopped ginger.

  2. without adding any water, grind to a semi fine or a smooth paste. keep aside.

preparing tomato puree:
  1. in the same processor or chopper or grinder, take 1 cup tightly packed chopped tomatoes.

  2. without adding any water, grind to a semi fine or a smooth puree. remove and keep aside.

making veg kofta gravy:
  1. heat 3 tablespoons oil or ghee in a pan or thick bottomed kadai. add 1 tej patta, 1 inch cinnamon, 2 green cardamoms, 1 black cardamom and 2 single strands of mace. sauté for a few seconds till the spices splutter.

  2. then add the onion paste.

  3. mix and begin to sauté the onion paste on a low to medium flame stirring often.

  4. sautéing onion paste takes a lot of time, so add a pinch of salt to quicken the cooking process.

  5. sauté till the onion paste turns golden.

  6. then add the tomato puree and mix very well.

  7. next add the cashew paste.

  8. mix again and sauté this masala for 2 to 3 minutes on a low to medium flame stirring often.

  9. then add ¼ teaspoon turmeric powder and ½ teaspoon kashmiri red chilli powder or ¼ teaspoon regular red chili powder. mix very well.

  10. keep the flame to a low and then add 3 tablespoons fresh curd or yogurt.

  11. stir briskly and quickly while you are adding the fresh curd. mix very well.

  12. now sauté this masala, till you see oil or ghee releasing from the sides. the whole masala will reduce and you can easily see oil releasing from the masala.

  13. now add 1.5 cups water or add as required. for a thicker veg kofta gravy, you can add 1 to 1.25 cups water.

  14. season with salt.

  15. bring the veg kofta gravy to a simmer on low to medium flame for 6 to 7 minutes. once the gravy is done, it will be reduced slightly and you will see specks of oil floating on top.

  16. add ¼ teaspoon garam masala powder, ¼ teaspoon kasuri methi (crushed) and 2 tablespoons low fat cream. mix very well. cream is optional and can be skipped.

  17. switch off the flame and add 1 tablespoon chopped coriander leaves. mix again. do not add koftas in the hot gravy as they break.

  18. now take the veg kofta gravy in a serving bowl or dish.

  19. place the koftas on the gravy. garnish with some chopped coriander leaves, grated paneer or cheese and cream. 

  20. serve veg kofta curry with chapatis, naan or jeera rice.


how to make veg kofta gravy recipe:

for veg kofta:

1. firstly either grate or mince veggies in a food processor or a food chopper or with a grater. you will need 1 small to medium carrot, 1 medium sized capsicum (bell pepper), 1 small to medium potato, 1.25 cups chopped cauliflower florets and ⅓ cup green peas.

2. make a coarse mince of the veggies. i have used raw green peas and minced it along with the other veggies. if you do not have a food processor or chopper, then boil or steam peas, potatoes and cauliflower separately. drain of all the water. then mash and add to the other raw veggies.

3. take the veggie mixture in a bowl.

4. add ¼ cup grated cheese or paneer. you can use cheddar cheese or processed cheese. you can also skip adding cheese or paneer.

5. then add ¼ teaspoon kashmiri red chili powder, ¼ teaspoon coriander powder, ¼ teaspoon garam masala powder and ¼ teaspoon black pepper powder.

6. next add ½ cup besan (gram flour) and salt as per taste.

7. mix very well. if the mixture appears too light and watery, then add some more besan. check the taste and add more spices and salt if required.

8. make small to medium sized balls from this veggie mixture. if you are not able to shape into balls, then add some water and make a pakora batter consistency. then fry the koftas like the way pakoras are fried.

frying veg koftas:

9. heat oil for deep frying in a pan. add a small tiny piece of the veggie ball and see if it breaks in oil or not. if it breaks or bursts in oil, then add more besan. the amount of besan to be added depends on the moisture content in the veggies. if using vegetables with high water content like bottle gourd (lauki), cabbage, zucchini or pumpkin etc, then add some salt in the grated veggies. mix very well and keep aside for 15 to 20 minutes. then squeeze the excess water. keep this water and add later to the gravy.

10. if the veggie ball does not break, then you can easily start frying the koftas. keep the flame to medium and gently slid the koftas in the hot oil.

11. add as much depending on the size and capacity of the kadai or pan. do not over crowd.

12. turn only when one side is golden or else the koftas can break.

13. turn over a couple of times for even frying. fry till all the koftas are crisp and golden.

14 remove with a slotted spoon and place the fried veg koftas on kitchen paper towels.

15. prepare all veg koftas this way and keep aside.

making veg kofta gravy:

1. in a food processor or chopper or blender/grinder jar, take 12 cashews (kaju).

2. add 3 tablespoons water and grind to a smooth paste. you can soak cashews for 20 minutes in hot water also before blending. alternatively you can even make a fine cashew powder instead of paste. remove cashew paste and keep aside.

3. in the same processor or chopper or grinder, take 1.3 cups roughly chopped onions, 1 green chilli, ½ tablespoon roughly chopped garlic and ½ tablespoon roughly chopped ginger.

4. without adding any water, grind to a semi fine or a smooth paste. keep aside.

5. in the same processor or chopper or grinder, take 1 cup tightly packed chopped tomatoes.

6. without adding any water, grind to a semi fine or a smooth puree. remove and keep aside.

7. heat 3 tablespoons oil or ghee in a pan or thick bottomed kadai. add 1 tej patta, 1 inch cinnamon, 2 green cardamoms, 1 black cardamom and 2 single strands of mace. sauté for a few seconds till the spices splutter.

8. then add the onion paste.

9. mix and begin to sauté the onion paste on a low to medium flame stirring often.

10. sautéing onion paste takes a lot of time, so add a pinch of salt to quicken the cooking process.

11. sauté till the onion paste turns golden.

12. then add the tomato puree.

13. mix very well.

14. next add the cashew paste.

15. mix again and sauté this masala for 2 to 3 minutes on a low to medium flame stirring often.

16. then add ¼ teaspoon turmeric powder and ½ teaspoon kashmiri red chilli powder or ¼ teaspoon regular red chili powder. mix very well.

17. keep the flame to a low and then add 3 tablespoons fresh curd or yogurt.

18. stir briskly and quickly while you are adding the fresh curd. mix very well.

19. now sauté this masala, till you see oil or ghee releasing from the sides. the whole masala will reduce and you can easily see oil releasing from the masala.

20. now add 1.5 cups water or add as required. for a thicker gravy, you can add 1 to 1.25 cups water. if serving veg kofta gravy with chapatis or rotis, then keep the gravy slightly thick. if serving veg kofta gravy with rice, then keep the gravy slightly thin or with medium consistency.

21. season with salt.

22. bring the veg kofta gravy to a simmer on low to medium flame for 6 to 7 minutes. once the gravy is done, it will be reduced slightly and you will see specks of oil floating on top.

23. add ¼ teaspoon garam masala powder, ¼ teaspoon kasuri methi (crushed) and 2 tablespoons low fat cream. mix very well. cream is optional and can be skipped.

24. switch off the flame and add 1 tablespoon chopped coriander leaves. mix again. do not add koftas in the hot gravy as they break.

25. now take the gravy in a serving bowl or dish.

26. place the koftas on the gravy. garnish with some chopped coriander leaves, grated paneer or cheese and cream. serve veg kofta curry with chapatis, naan or jeera rice.




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This post was last modified on June 18, 2017, 2:46 pm

    Categories Indian CurriesKids RecipesMain CourseNorth Indian RecipesPopular Indian Recipes