Church Street New BEL Road

Vegetable Kofta Curry Recipe

Here’s an authentic recipe for Punjabi-Style Vegetable Kofta Curry, a rich and flavorful dish made with crispy vegetable dumplings simmered in a spiced tomato-onion gravy. Perfect to enjoy with naan, roti, or jeera rice.

Ingredients

For the Koftas (Vegetable Dumplings):

  • 2 medium potatoes (boiled and mashed)

  • 1 carrot (grated)

  • ½ cup cabbage (grated)

  • ½ cup paneer (grated, optional)

  • 2 tablespoons green peas (lightly mashed)

  • 1 green chili (finely chopped)

  • 1 tablespoon fresh coriander (finely chopped)

  • ½ teaspoon garam masala

  • ½ teaspoon red chili powder

  • ½ teaspoon cumin powder

  • Salt to taste

  • 2–3 tablespoons cornflour/besan (for binding)

  • Oil (for deep or shallow frying)

For the Curry:

  • 2 medium onions (finely chopped)

  • 2 medium tomatoes (pureed)

  • 1 tablespoon ginger-garlic paste

  • 2 green chilies (slit)

  • 1 teaspoon cumin seeds

  • 1 bay leaf

  • ½ teaspoon turmeric powder

  • 1 teaspoon red chili powder

  • 1 teaspoon coriander powder

  • ½ teaspoon garam masala

  • 1 teaspoon kasuri methi (dried fenugreek leaves)

  • ½ cup fresh cream or cashew paste (for richness)

  • 2 tablespoons oil or ghee

  • Salt to taste

  • Fresh coriander (for garnish)

Instructions

1. Make the Koftas

  1. In a bowl, combine mashed potatoes, grated vegetables, paneer, peas, spices, coriander, and salt.

  2. Add cornflour/besan and mix well to form a firm mixture.

  3. Shape into small round balls.

  4. Heat oil in a pan and fry the koftas until golden brown. Remove and drain on tissue paper.

2. Prepare the Curry

  1. Heat oil or ghee in a pan, add cumin seeds and bay leaf.

  2. Add onions and sauté until golden brown.

  3. Stir in ginger-garlic paste and cook until raw smell disappears.

  4. Add tomato puree and cook until oil separates.

  5. Add turmeric, red chili powder, coriander powder, and salt. Mix well.

  6. Add about 1–1.5 cups of water to adjust consistency. Simmer for 5–6 minutes.

  7. Crush kasuri methi between your palms and add to the curry.

  8. Stir in cream or cashew paste for a rich, silky texture.

3. Assemble the Dish

  1. Just before serving, gently place the fried koftas into the curry.

  2. Garnish with fresh coriander leaves.

Serve

  • Serve hot with butter naan, roti, or jeera rice.

  • For the best texture, add koftas to the curry only at the time of serving (to prevent them from becoming too soft).

Relish the indulgent flavors of our Vegetable Kofta Curry, lovingly prepared by our expert chefs at our Church Street and New Bel Road outlets. A perfect royal Punjabi dish to satisfy your cravings.

Vegetable Kofta Curry