Kofta Curry

Kofta Curry veg


Prep: 25 minutes


Cook: 25 minutes


Method: Easy


Course: Main Course

Main Course

Type: Indian

Spongy kofta in a velvety gravy – a dish that can be served at any party


  • Cabbage leaves, finely chopped 5 to 6
  • Low fat cottage cheese (paneer), grated 2½ tbsps
  • Gram flour (besan) 2 tbsps
  • Salt to taste
  • Red chilli powder 1 tsp
  • Garlic, chopped 1½ tsps
  • Oil 4½ tbsps
  • Cumin seeds ½ tsp
  • Cinnamon 1 inch
  • Asafoetida ¼ tsp
  • Cloves 3
  • Black peppercorns 3 to 4
  • Ginger, chopped ½ tsp
  • Green chilli, slit 1
  • Medium onions, finely chopped 2
  • Pumpkin, cut into cubes ½ cup
  • Medium tomatoes, finely chopped 2
  • Jaggery, grated 1 tsp
  • Dried fenugreek leaves (kasoori methi) 1 tbsp


  • To make kofta, take cabbage, low fat cottage cheese, gram flour, salt, ½ tsp red chilli powder and ½ tsp garlic in a bowl and mix together. Divide into equal portions and shape them into round koftas.
  • Heat 2 tsps oil in a non-stick pan and shallow-fry koftas till they turn a light brown on all over. Set them aside in a bowl
  • To make gravy, heat remaining oil in another non-stick pan, add cumin seeds, cinnamon, asafoetida, cloves, black peppercorns, remaining garlic, ginger, green chilli and saute till fragrant.
  • Add onion and pumpkin and cook for 3-4 minutes. Add salt, remaining red chilli powder and tomatoes and mix well. Add ½ cup water and cook till tomatoes become pulpy.
  • Cool the mixture a little and transfer into a blender jar and blend till smooth.
  • Transfer the ground mixture into the same non-stick pan and cook for 2-3 minutes.
  • Add jaggery and crushed dried fenugreek leaves.
  • Arrange the koftas in a serving dish, pour the gravy over them and serve hot.