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Vegan Kofta Curry Recipe
A Delightful North Indian Vegan Main Course
Vegan Kofta Curry is an elegant and wholesome dish where soft, vegetable-based koftas meet a rich, creamy gravy—all without a hint of cream, yogurt, or ghee! This North Indian delicacy is entirely plant-based, combining aromatic spices, vegetables, and nut-based cream to create a hearty meal perfect for dinner. Serve it with phulkas, rice, or even a refreshing raita for a satisfying, nutritious feast.
Recipe Overview
| Cuisine | North Indian Recipes |
|---|---|
| Course | Dinner |
| Diet | Vegan |
| Prep Time | 30 minutes |
| Cook Time | 45 minutes |
| Total Time | 75 minutes |
| Servings | 4 |
Ingredients
For the Koftas
| Ingredients | Quantity |
|---|---|
| Carrot (Gajjar), peeled & grated | 1 |
| Bottle gourd (Lauki), grated | 100 grams |
| Potatoes (Aloo), boiled & mashed | 2 |
| Green peas (Matar), steamed | 1/4 cup |
| Green capsicum, finely chopped | 1/2 |
| Gram flour (Besan) | 3 tablespoons |
| Green chilli, finely chopped | 1 |
| Cumin powder (Jeera), roasted | 2 teaspoons |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Salt | To taste |
For the Gravy
| Ingredients | Quantity |
|---|---|
| Cashew nuts, soaked in water | 1/4 cup |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Oil | 1 tablespoon |
| Ginger, finely chopped | 1 inch |
| Garlic, finely chopped | 6 cloves |
| Onions, finely chopped | 2 |
| Cinnamon stick (Dalchini) | 1 inch |
| Cardamom (Elaichi) pods/seeds | 2 |
| Jaggery, crushed | 1 tablespoon |
| Cloves (Laung) | 2 |
| Tomatoes, pureed | 6 |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Red chilli powder | 2 teaspoons |
| Kasuri methi (Dried Fenugreek) | 1 teaspoon |
| Salt | To taste |
Instructions
Step 1: Preparing the Koftas
- Start by prepping all the kofta ingredients. Peel and grate the carrot and bottle gourd, boil and mash the potatoes, steam the peas, and finely chop the green capsicum and green chilli.
- In a large mixing bowl, combine the grated carrots, grated bottle gourd, mashed potatoes, steamed peas, and chopped green capsicum.
- Add the gram flour (besan), roasted cumin powder, amchur powder, green chilli, and salt to taste. Mix well until all the ingredients come together to form a dough-like consistency. It should have a slightly mashed texture with a bit of coarseness for structure.
- Heat a paniyaram pan (or an alternative non-stick skillet) on medium heat and add a few drops of oil in each cavity.
- Shape the kofta mixture into small, lemon-sized balls. Place the koftas in the pan cavities and pan-fry them until golden brown on all sides. Keep turning them occasionally for even cooking.
- Once all the koftas are cooked and golden, set them aside on a plate lined with paper towels.
Step 2: Preparing the Gravy
- Begin by soaking the cashew nuts in hot water for 15 minutes. Once softened, blend them with 1/4 cup of water to form a smooth paste. Keep this cashew cream aside.
- Heat 1 tablespoon of oil in a large pan over medium heat. Add the cumin seeds and allow them to splutter.
- Add the finely chopped garlic, ginger, and onions, followed by the cinnamon stick, cardamom pods, and cloves.
- Sauté the mixture for about 5-6 minutes until the onions turn golden brown and aromatic. Stir occasionally to avoid burning.
- Pour in the pureed tomatoes and mix well. Add the turmeric powder, red chilli powder, crushed jaggery, and salt. Stir to combine, cover the pan, and let the mixture cook for 5-7 minutes until the tomatoes are well-cooked and the oil begins to separate from the sides.
- Once the tomato mixture is ready, pour in the cashew paste. Stir continuously to ensure the gravy thickens and combines smoothly.
- Adjust the consistency of the gravy by adding a little water, depending on how thick or thin you prefer it.
- Add the dried fenugreek leaves (kasuri methi) by crushing them lightly between your palms to release the aroma. Stir it in and turn off the heat.
Step 3: Finishing the Dish
- Just before serving, gently drop the pan-fried koftas into the prepared gravy. Give it a gentle stir and allow the curry to simmer for a couple of minutes so the koftas absorb the flavors.
- Garnish the Vegan Kofta Curry with freshly chopped coriander leaves for a burst of color and freshness.
Serving Suggestions
Serve this aromatic Vegan Kofta Curry piping hot with Phulka (Indian Flatbread) or Steamed Rice for a complete meal. Pair it with:
- Dhaba Style Spicy Ghee Rice for a flavorful twist.
- Boondi Raita to cool down the palate.
- Satvik Carrot Sprouts Salad for a light, nutritious side.
Round off the meal with a classic Indian dessert like Sabudana Kheer for a truly indulgent dining experience.
Nutritional Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 260 kcal |
| Carbohydrates | 32 g |
| Protein | 6 g |
| Fats | 10 g |
| Fiber | 8 g |
| Sodium | 450 mg |
(Note: Nutritional values may vary depending on serving size and exact ingredients used.)
Tips and Variations
- Cooking Method: If you prefer a low-fat version, bake the koftas at 375°F (190°C) for 15-20 minutes until golden.
- Nut-Free Option: Replace cashews with soaked sunflower seeds or coconut cream for a creamy texture without nuts.
- Spice Level: Adjust the amount of red chilli powder and green chillies to suit your preferred spice tolerance.
Enjoy the richness of this Vegan Kofta Curry, where tender koftas melt in your mouth and the velvety cashew-based gravy ties all the flavors together beautifully. This recipe ensures you don’t miss out on the indulgence of traditional Indian cuisine—while keeping it vegan and wholesome. Bon appétit! 🌱✨
