| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 20g | 8g | 24g |
| sugars | fibre | protein | salt |
| 6g | 5g | 10g | 1g |
Why I Love Indian Veggie Kofta Curry
The moment I take a bite of Veggie Kofta Curry, memories of my grandmother’s kitchen in Gujarat flood back to me. It’s a journey through time and taste that I cherish deeply. Growing up in California, I’ve had the fortune of experiencing an abundance of fresh, vibrant produce, which I believe translates beautifully into this dish. As I blend these West Coast ingredients with traditional Indian spices, the result is a delightful fusion that connects my children, Faisal, and me to both our heritage and our home.
The Inspiration Behind the Dish
One of the most inspiring chefs in the Indian culinary world, Sanjeev Kapoor, has always influenced my approach to cooking. His emphasis on simplicity and authenticity resonates with my own cooking ethos. While I haven’t directly borrowed this recipe from him, his philosophy of respecting each ingredient’s individual flavor is definitely reflected in my Veggie Kofta Curry.
The vegetable mixture of grated carrots, cabbage, potatoes, and paneer, brought together by the silken touch of chickpea flour, creates a textural symphony that’s hard to resist. The addition of finely chopped spinach and cilantro not only adds layers of nutrition but also imbues the koftas with a burst of fresh, herby flavors.
Perfect Pairings
This Veggie Kofta Curry pairs wonderfully with a variety of dishes. For a complete Indian feast, serve it alongside naan bread or jeera rice, allowing the rich, creamy sauce to be mopped up effortlessly. For a Gujarati twist, combine it with lemon rice or khichdi for a comforting meal that’s close to my heart.
I particularly love how the cumin, coriander, and garam masala harmonize to evoke the essence of Indian cooking, while the heavy cream and cashew nuts lend a luxurious texture to the curry. When garnished with fresh cilantro and a hint of dried fenugreek leaves, every bite is an adventure.
The recipe’s deep connection to my roots, combined with its acceptance and love from my Californian friends, makes the Veggie Kofta Curry more than just a dish—it’s a celebration of identity on a plate. And it’s not just me; Faisal and the kids can’t get enough of it either! As you try making it, I hope it brings you as much joy and nostalgia as it does for my family and me.
What You’ll Need
- 2 cups grated carrots
- 2 cups grated cabbage
- 1 cup grated potatoes
- 1 cup grated paneer (Indian cottage cheese)
- 1/2 cup finely chopped spinach
- 1/4 cup finely chopped cilantro (coriander leaves)
- 1/2 cup chickpea flour (besan)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- Salt to taste
- Oil for deep frying
- 1 large onion, finely chopped
- 2 large tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin seeds
- 2 tablespoons cashew nuts
- 1/2 cup heavy cream
- 1/4 teaspoon asafoetida (hing)
- 3 tablespoons vegetable oil
- 1 teaspoon dried fenugreek leaves (kasuri methi)
- Fresh cilantro for garnish
Method
Step One: Prepare the Kofta Mixture
In a large bowl, combine 2 cups grated carrots, 2 cups grated cabbage, 1 cup grated potatoes, 1 cup grated paneer, 1/2 cup finely chopped spinach, and 1/4 cup finely chopped cilantro.
Step Two: Add Spices and Bind Ingredients
To the veggie mixture, add 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon garam masala, and salt to taste. Gradually mix in 1/2 cup chickpea flour to bind the ingredients together.
Step Three: Shape and Fry the Koftas
Shape the mixture into small balls (koftas). Heat oil for deep frying in a pan. Once hot, fry the koftas until golden brown and crisp. Remove and drain on paper towels.
Step Four: Prepare the Curry Base
In a separate pan, heat 3 tablespoons vegetable oil. Add 1 teaspoon cumin seeds and 1/4 teaspoon asafoetida. Once they splutter, add 1 large onion, finely chopped. Sauté until the onions turn golden brown.
Step Five: Add Ginger-Garlic and Spices
Add 1 tablespoon ginger-garlic paste to the onions and sauté until the raw smell disappears. Add 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, and stir well.
Step Six: Incorporate Tomatoes and Cashew Nuts
Add 2 large tomatoes, pureed, and cook until oil starts separating from the gravy. Meanwhile, blend 2 tablespoons cashew nuts with a little water to make a smooth paste. Add this paste to the tomato mixture and cook for a few more minutes.
Step Seven: Finish the Gravy
Reduce the heat and add 1/2 cup heavy cream to the pan, stirring continuously. Add 1 teaspoon dried fenugreek leaves and salt to taste. Simmer the gravy for a few minutes.
Step Eight: Combine Koftas with Gravy
Gently add the fried koftas to the curry and let it simmer for a few minutes to absorb the flavors.
Step Nine: Garnish and Serve
Garnish with fresh cilantro and serve hot with rice or naan.
