Vegetable Kofta Curry
Rich yet light curry featuring pan-seared vegetable and paneer balls in a creamy tomato-cashew gravy. A healthier take on a restaurant classic, perfect for a special weeknight dinner.
For 4 servings
8 steps. 35 minutes total.
- 1
Step 1
TIPIf the mixture feels too wet, add a little more chickpea flour. If it's too dry, add a teaspoon of water. - 2
Step 2
- 3
Step 3
- a.Heat 2 tbsp of oil in a non-stick pan or skillet over medium heat.
- b.Carefully place the koftas in the pan, ensuring not to overcrowd it. Cook in batches if necessary.
- c.Sear for 5-7 minutes, turning them gently until they are golden brown and crisp on all sides.
- d.Remove the cooked koftas and set them aside on a plate.
- 4
Step 4
- a.In the same pan, add 1 tbsp of oil. Once hot, add the chopped onions and sauté for 3-4 minutes until translucent.
- b.Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
- c.Add the chopped tomatoes and a pinch of salt. Cook for 5-6 minutes until the tomatoes turn soft and mushy.
- 5
Step 5
- 6
Step 6
- a.Return the blended paste to the same pan over medium heat.
- b.Add the turmeric powder, red chili powder, and coriander powder. Sauté for 2-3 minutes until the spices are fragrant and oil begins to separate.
- c.Pour in 1.5 cups of water and add salt. Mix well and bring the gravy to a gentle boil.
- d.Reduce the heat, cover, and let it simmer for 8-10 minutes, allowing the flavors to meld.
- e.Stir in the garam masala and crushed kasuri methi.
TIPFor a richer gravy, you can strain the blended paste before cooking it. - 7
Step 7
- 8
Step 8
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the kofta mixture is not too moist, otherwise, they may break while searing. Squeeze out excess water from vegetables if necessary.
- 2Soaking cashews in hot water makes them easier to blend into a creamy paste.
- 3Always add koftas to the gravy just before serving to maintain their texture and prevent them from becoming soggy.
- 4For even cooking, keep the size of all koftas uniform.
- 5You can bake the koftas in an air fryer or oven at 200°C (400°F) for 15-20 minutes for an even lower-oil version.
Adapt it for your goals.
Vegan
Replace the paneer with an equal amount of crumbled firm tofu. Ensure all other ingredients are plant-based.
gluten freeGluten free
This recipe is naturally gluten-free as it uses chickpea flour for binding. However, ensure your chickpea flour and spices are certified gluten-free to avoid cross-contamination.
jainJain
Omit onion, ginger, and potato. Use grated raw banana as a binder for the koftas and increase the amount of tomatoes and cashews in the gravy.
high proteinHigh protein
Increase the amount of paneer to 200g and add 1/4 cup of cooked quinoa to the kofta mixture for an extra protein boost.
Why this is on our healthy list.
High in Fiber
Packed with mixed vegetables like carrots, beans, and peas, this dish is a great source of dietary fiber, which aids digestion and promotes gut health.
Good Source of Protein
Paneer and cashews provide a good amount of protein, essential for muscle repair, and keeping you feeling full and satisfied.
Rich in Vitamins and Minerals
The variety of vegetables, along with tomatoes and onions, supplies essential vitamins like Vitamin A and C, and minerals like potassium.
Heart-Healthy Fats
Using cashews for creaminess instead of heavy cream provides monounsaturated fats, which are beneficial for heart health.
Frequently asked questions
Yes, this version is much healthier than the traditional deep-fried restaurant version. The koftas are pan-seared to reduce oil, and the gravy uses cashew paste for creaminess instead of heavy cream. It's rich in fiber from vegetables and protein from paneer.