Veg Kofta Curry

These Kofta balls are soft on the inside and have a crispy outside. Before serving, the Koftas are dipped in a savory curry. This Veg kofta recipe tastes amazing with rice or naan bread.

5 from 1 vote

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Course: Entrée, Lunch, Main Course

Cuisine: American, Indian, Pakistani

Keyword: Veg Kofta Curry

Prep Time: 10

Cook Time: 20

Servings:

Calories: 188kcal

Ingredients

2 medium potatoes
1/2 cup cabbage chopped
1/2 cup carrot chopped
1/2 cup red bell pepper chopped
1/2 teaspoon cumin
1 teaspon ground paprika
1/2 teaspoon salt or to taste
2 tablespoons gram or chickpea flour
Avocado oil for frying

For The Curry Sauce

2 tablespoons avocado oil
1/2 medium onion chopped
2 tablespoons tomato paste
1 teaspoon garam masala
1/2 teaspoo curry powder
1/2 cup water
Salt to taste

Instructions

Add water to a large pot, add potatoes and bring to a boil over medium-high. Reduce heat to simmer until potatoes are slightly tender, about 10 minutes. Drain potatoes and rinse with cold water. Once cool enough to handle, grate the potatoes and place them into a large bowl.
Add the chopped cabbage, carrot, bell pepper, cumin, paprika, and salt. Mix well and add gram flour to bind the mixture.
Divide the mixture into 8 equal balls and roll them in palm of your hands until smooth. Set aside
Heat oil in a large skillet over medium heat, add kofta balls and fry them until golden brown on each side, about 3-5 minutes

For The Curry Sauce

Heat oil in a large saucepan over medium-high heat. Add onion and cook until soft.
Stir in tomato paste, garam masala, and curry powder, and cook for 1 minute.
Add water and cook until thickened, about 2 minutes. Season with salt to taste.
Pour the curry into a bowl, add the koftas and enjoy this delicious delicacy with steamed brown rice.

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