Vegetable Kofta Curry is an appealing North Indian dish that is made using soft and flavorful vegetable balls cooked in a rich, creamy and slightly spicy gravy. This dish can be prepared using potatoes, carrots, beans, peas and various aromatic Indian spices and is ideal for family lunches and dinners as well as special events.
The combination of crisp koftas and tangy tomato gravy will make this dish a favourite for vegetarians. You can serve this along with naan, roti, paratha and jeera rice.
Overview of Vegetable Kofta Curry Recipe
Time Required for Preparation: 25 minutes
Time Required for Cooking: 35 minutes
Total Time Required: 1 hour
Number of Servings: 4
Cuisine: North Indian Cuisine
Course: Main Course Dish
Dietary: Vegetarian Recipe
Ingredients Required for Vegetable Kofta
2 medium-sized potatoes, boiled and mashed
1/2 cup grated carrots
1/4 cup finely chopped beans
1/4 cup boiled green peas
3 tablespoons grated paneer (optional)
3-4 tablespoons gram flour (besan)
1/2 teaspoon red chilli powder
1/2 teaspoon garam masala
1/2 teaspoon cumin powder
Salt to taste
Oil for deep-frying
Ingredients Required for Curry Gravy
2 medium-sized onions, finely chopped
3 medium tomatoes, pureed
1 tablespoon ginger-garlic paste
2 tablespoons cashew nuts (soaked)
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon red chilli powder
1/2 teaspoon garam masala
2 tablespoons fresh cream
2 tablespoons oil
Salt to taste
1 cup water
Fresh coriander leaves for garnishing
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Recipe of Vegetable Kofta 2026: Homemade Indian Dish
Vegetable Kofta is a popular North Indian dish wherein crispy vegetable balls are served with a creamy and mild gravy. The ingredients that go into the preparation of this delicious vegetable dish include carrots, cauliflower, potatoes, capsicum, and green peas. This is an ideal homemade vegetarian dish that can be made for lunch and dinner.
Recipe Summary
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Total Preparation Time: 1 hour
Number of Servings: 3-4 persons
Cuisine: North Indian Dish
Type of Meal: Main Course
Ingredients Required
For Vegetable Kofta
1 carrot (small size)
1 capsicum (medium size)
1 potato (small size)
1¼ cups chopped cauliflower
⅓ cup green peas
¼ cup paneer/cheese, grated (optional)
½ cup besan (gram flour)
¼ tsp Kashmiri chilli powder
1/4 tsp coriander powder
1/4 tsp garam masala
1/4 tsp black pepper
Salt according to taste
Oil for frying
For Curry Gravy
2 large onions
1 large tomato
12 cashews nuts
1 green chilli
3-4 cloves of garlic
1-inch ginger
1 bay leaf
1-inch cinnamon
2 green cardamoms
1/4 tsp turmeric powder
1/2 tsp red chilli powder
3 tbsp curd
1/4 tsp garam masala
1/4 tsp kasuri methi
2 tbsp fresh cream (optional)
3 tbsp oil /ghee
1.5 cups water
Salt and coriander leaves to taste
Procedure of Preparation
Step 1 Preparation of Vegetable Mixture
Grate/mince carrots, capsicum, potato, cauliflower and green peas.
- Transfer these vegetables to a mixing bowl.
- Add grated paneer/cheese, chilli powder, coriander powder, garam masala and black pepper powder.
- Also, add gram flour and salt in the mixture and mix well so as to make a thick mixture.
- Make small round balls out of it.
Step 2: Fry the Koftas
- Heat oil in a deep frying pan over medium flame.
- Add a small piece of the dough to test the oil temperature.
- If it retains its shape, carefully put in the kofta balls.
- Fry till golden and crisp. Take them out and place them on the kitchen paper to soak up excess oil.
Step 3: Make the Curry Sauce
- Soak the cashews in warm water for 15-20 minutes and make them into a smooth paste.
- Grind the onions, ginger, garlic and the green chillies into a smooth paste.
- Purée the tomatoes separately.
- Heat the oil or ghee in a pan. Add the bay leaf, cinnamon stick and cardamom pods.
- Add the onion paste and sauté till golden in colour.
- Add the tomato purée and sauté for a few more minutes.
- Add the cashew paste, turmeric and chilli powder.
- Reduce the flame and stir in the curd continuously.
- Sauté till the masala is thick and the oil starts to separate.
- Add the water and salt and let it simmer for 6-7 minutes.
- Lastly, stir in the garam masala, crushed kasuri methi, cream and coriander leaves.
Step 4: Combine and Serve
Pour the hot gravy into a serving bowl. Lay down the deep-fried vegetable koftas on the gravy before serving. Garnish the vegetable kofta curry with fresh coriander, cream, and grated paneer if you wish.
Note: Do not boil the koftas in the gravy because they might get soft and may disintegrate.
Tips for making a Perfect Vegetable Kofta
Drain off water from the chopped vegetables before mixing them with other ingredients for making koftas.
If the mixture is wet, you can add more gram flour to it while making koftas.
Make a test kofta and see whether the mixture makes a ball without breaking.
While deep-frying, ensure medium heat so that the koftas do not become brown.
Add the koftas to the gravy only when you have made up your mind about serving the dish.
The thickness of the gravy depends upon the serving of roti or rice.
With What to Serve Vegetable Kofta?
Vegetable Kofta Curry goes perfectly well with butter naan, tandoori roti, chapati, rumali roti, and plain paratha. For having a complete meal with it, you may have it along with jeera rice and pulao.
My Personal Favourite
The best dish that I have made so far is Vegetable Kofta served with butter naan. The dish is a combination of crispy dumplings and a rich Indian cashew-based sauce, which gives an enjoyable taste with the mild sweet taste of vegetables.
Conclusion
Vegetable Kofta Curry is one of the most amazing vegetarian dishes where mixed vegetables, crispy dumplings, and Indian sauce come together. Despite being a little time-consuming, the end product is definitely worth all the effort that you put into cooking it. Enjoy this recipe at your next family lunch or dinner.
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