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Vegetable Kofta

Serves 4
55 mins
200 Kcal
Among the great and innumerable dishes presented within Indian cuisine, vegetable kofta can be taken as delectable, but for its quintessential popularity due to its richness of flavours and delightful textures. A dish of fried, dumpling-like creations made out of grated or mashed, varied vegetables mixed with spices and herbs to create a unique blend of tastes, koftas constitute potatoes, carrots, peas, and paneer put together as creations for a good satisfying bite. The preparation starts with boiling and mashing the smooth vegetables, and then adding them to spices such as cumin, coriander, garam masala, finely chopped onions, ginger, and green chillies to give a touch of hotness. A binder is added, usually gram flour, so that these koftas hold their shape when fried in oil. The mixture is moulded into small balls or patties and deep-fried until they achieve a golden brown crust; on the outside, it provides a nice crunch. Vegetable koftas usually are dished out with a smooth spiced gravy of tomatoes, onions, and a combination of spices. The koftas absorb the flavours of the gravy so that they are tastier and more inviting. It is usually served with naan, roti, or steamed rice for a full-fledged meal. Its beauty and charm lie in the fact that you can be as creative with using vegetables and spices as you please. Along with making it just scrumptiously fulfilling, this stands testimony to the rich culinary heritage of India, vibrant flavours and wholesome ingredients defining this cuisine. Vegetable kofta is so delightful.

Ingredients required for Vegetable Kofta

  1. 1/2 cup potato
  2. 1/2 tsp cumin powder
  3. 1/4 cup cauliflower florets
  4. 1/4 cup green peas
  5. 1/4 cup carrot
  6. 1/4 cup green capsicum
  7. 1/4 cup coriander leaves
  8. 1/2 cup besan
  9. 1/4 cup paneer
  10. 1 green chillies
  11. 1/2 tsp amchur powder
  12. 1 javitri
  13. 1 tsp red chilli powder
  14. 1/4 tsp black peppercorn
  15. 1/2 tsp garam masala
  16. Oil
  17. 1 onion
  18. 2 tomato
  19. 3-4 garlic cloves
  20. 1 inch pc ginger
  21. 8-10 cashew nuts
  22. 2 tbsp curd
  23. 1/2 tsp coriander powder
  24. 1/2 tsp turmeric powder
  25. 1/4 cup green beans
  26. 2-3 green cardamom
  27. 2-3 cloves
  28. 1 inch cinnamon stick
  29. 1 bay leaf

Cooking steps for Vegetable Kofta

  1. 1
    Add chopped potatoes, carrots, beans, capsicum, cauliflower florets, and green peas in a blender or food processor. Grind them into a coarse mixture. Or boil the vegetables and mash them.
  2. 2
    Add ground vegetable mixture, grated paneer, finely chopped green chillies and chopped coriander leaves in a large bowl. Mix well.
  3. 3
    Add besan (gram flour) to the vegetable mixture. This will make the ingredients hold their shape well. You may add breadcrumbs along with a bit of corn flour, too, if you wish.
  4. 4
    Add the red chilli powder, coriander powder, garam masala, amchur, cumin powder, black pepper, and salt. Mix everything.
  5. 5
    Add a little besan if the mixture seems too wet.
  6. 6
    Shape the mixture into equal portions and shape them into round balls, about lemon-sized. Heat oil in a kadai or wok with medium heat.
  7. 7
    Once the oil is hot but not smoking, slide the kofta balls gently into the oil. Let the kofta cook on one side without turning it too early; they may break
  8. 8
    Slowly turn the kofta balls so that both sides and the inside are cooked. The oil has to be heated at the right temperature. If it is too hot, the outer portions will brown quickly before the inner parts are cooked.
  9. 9
    Fry the kofta in small portions to not overcrowd the pan. Once golden brown, take them out of the oil and place them on absorbent paper so excess oil may be soaked up.
  10. 10
    Take the chopped onions, green chillies, ginger, and garlic in a food processor and make it into a fine paste.
  11. 11
    Soak the cashews in warm water for around twenty minutes, then grind them into a smooth paste with a little water
  12. 12
    Heat oil in a pan, add cumin seeds, bay leaf, cardamom, cinnamon, mace, and cloves. Fry till fragrant.
  13. 13
    Add the onion paste to the pan and fry till it takes an almost brownish hue.
  14. 14
    Pour in the tomato puree and let it cook for about 2 minutes. Then add salt, red chilli powder, turmeric powder, coriander powder, cumin powder, and garam masala. Mix well.
  15. 15
    Add cashew paste and cook until the mixture starts to ooze oil.
  16. 16
    Add a spoonful of plain curd or milk/cream and see that it doesn't curdle or become too sour. Thicken the gravy or lengthen it with water, slightly for roti or to a medium consistency if you are eating with rice.
  17. 17
    Let the gravy cook on the pan for about 2-3 minutes thereafter, add the fried kofta balls and let the gravy simmer for another 2 minutes.
  18. 18
    Serve hot with naan, paratha, or steamed rice.

Shop Ingredients

Cinnamon Stick (1 inch)
31
1
59
1
35
1
Turmeric Powder (1/2 Tsp)
66
1
122
1
225
1
Cumin Powder (1/2 Tsp)
69
1
51
1
101
1
100
1
186
1
118
1
81
1
172
1
175
1
Besan (1/2 cup)
75
1
79
1
124
1
131
1
56
1
122
1
84
1
118
1
135
1
109
1
Tomato (2)
37
1
29
1
27
1
21
1
41
1
Oil
145
1
163
1
161
1
136
1
151
1
151
1
291
1
141
1
730
1
236
1
Cauliflower Florets (1/4 cup)
29
1
41
1
35
1
46
1
113
1
75
1
Black Peppercorn (1/4 Tsp)
53
1
145
1
270
1
243
1
180
1
276
1
135
1
130
1
179
1
121
1
Cashew Nuts (8-10)
272
1
296
1
534
1
118
1
451
1
657
1
136
1
287
1
448
1
736
1
Garam Masala (1/2 Tsp)
100
1
79
1
88
1
63
1
52
1
90
1
108
1
82
1
82
1
52
1
Red Chilli Powder (1 Tsp)
600
1
300
1
Curd (2 Tbsp)
26
1
32
1
39
1
50
1
126
1
42
1
57
1
33
1
70
1
75
1
Green Capsicum (1/4 cup)
30
1
Coriander Powder (1/2 Tsp)
30
1
Green Peas (1/4 cup)
86
1
Coriander Leaves (1/4 cup)
15
1
19
1
31
1
64
1
160
1
30
1
29
1
Ginger (1 inch pc)
21
1
38
1
67
1
101
1
Green Beans (1/4 cup)
44
1
24
1
27
1
47
1
Paneer (1/4 cup)
100
1
207
1
92
1
95
1
90
1
246
1
140
1
95
1
270
1
100
1
Green Cardamom (2-3)
182
1
52
1
121
1
258
1
340
1
192
1
220
1
242
1
442
1
150
1
Bay Leaf (1)
29
1
20
1
42
1
40
1
Garlic Cloves (3-4)
127
1
108
1
145
1
133
1
174
1
133
1
170
1
144
1
140
1
Potato (1/2 cup)
45
1
53
1
81
1
41
1
33
1
73
1
Javitri (1)
134
1
Cloves (2-3)
73
1
37
1
48
1
120
1
113
1
220
1
195
1
230
1
210
1
118
1
Carrot (1/4 cup)
63
1
Green Chillies (1)
15
1
23
1
182
1
81
1
Amchur Powder (1/2 Tsp)
73
1
50
1
Onion (1)
49
1
121
1
30
1
31
1
51
1
92
1
62
1
129
1
70
1
70
1

FAQs

What are vegetable koftas?

Vegetable koftas are made of finely grated or mashed vegetables, like potatoes, carrots, peas, and paneer. Cumin, coriander, and garam masala are added to this mixture, along with chopped onions, ginger, and green chillies for the flavour. Gram flour also joins in, often called besan, to bind the mixture to help retain its shape when formed into small balls or patties, then deep-fried until golden brown.

How can vegetable kofta be made healthier?

The idea of vegetable kofta can be made healthier by making it baked or air-fried rather than fried deep. As a result, it reduces the amount of oil consumed in making koftas, making them low in calories and fats. Moreover, you can add many more nutrients by adding lots of vegetables like spinach or zucchini. Using whole wheat flour instead of gram flour can work as a binding agent and will be another modification for enhanced benefits without compromising on the flavour.

How to serve vegetable kofta?

Vegetable kofta can be served with a variety of accompaniments. It is most commonly relished in a creamy, tomato-based gravy that gives it richness and flavour. It also goes very well with any naan, roti, or steamed rice accompaniment. It can even be paired with yoghurt-based dips or chutneys to make it refreshing. Vegetable kofta, as part of a special meal or for any casual dinner, delights every palate.