Meal Prep · Indian
Vegetable Kofta
A delightful and wholesome Indian curry featuring crispy vegetable dumplings in a rich, aromatic gravy.
Ingredients
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Step-by-step- **Prepare the Kofta:** Grate all vegetables and squeeze out excess water thoroughly. In a large bowl, combine the squeezed grated vegetables, besan, cornstarch, ginger-garlic paste, turmeric powder, red chili powder, garam masala, chopped coriander, and salt. Mix well to form a firm dough.
- Divide the mixture into small, even-sized balls (about 1.5 inches in diameter).
- Heat oil in a deep pan or kadai over medium heat. Once hot, carefully drop the kofta balls in batches and deep-fry until golden brown and cooked through. Remove and place on absorbent paper to drain excess oil.
- **Prepare the Gravy:** In a separate pan, heat oil or ghee over medium heat. Add the finely chopped onion and sauté until translucent and light golden brown, about 5-7 minutes.
- Add the ginger-garlic paste and sauté for another minute until fragrant.
- Stir in the tomato puree and cook until the oil separates from the mixture, about 5-7 minutes, stirring occasionally.
- Add turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala. Sauté for 2-3 minutes, adding a splash of water if the masala starts to stick.
- Stir in the cashew paste or heavy cream and mix well. Gradually add water to achieve your desired gravy consistency. Bring the gravy to a gentle simmer.
- Add the crushed kasoori methi and salt to taste. Simmer the gravy for 5-7 minutes, allowing the flavors to meld and deepen.
- **Assemble and Serve:** Just before serving, gently add the fried kofta balls to the simmering gravy. Cook for 2-3 minutes to allow the koftas to absorb some of the rich gravy flavors.
- Garnish with a drizzle of fresh cream and freshly chopped coriander. Serve hot with naan, roti, paratha, or steamed rice.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 15 g |
| Fat | 30 g |
| Carbohydrates | 30 g |
| Fiber | 7 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover koftas and gravy separately in airtight containers. Combine and reheat just before serving for the best texture.
Freezer Up to 3 months
Cooked kofta balls can be frozen in a single layer on a baking sheet, then transferred to a freezer-safe bag. The gravy can also be frozen separately in an airtight container. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Gently reheat gravy on the stovetop over medium-low heat, adding a splash of water if it’s too thick. Reheat koftas in a microwave or oven until warm. Combine hot koftas with hot gravy right before serving.
Chef’s Corner
- **Squeeze Out Moisture:** Thoroughly squeeze out excess water from grated vegetables. This is crucial for firm kofta balls that won’t break during frying.
- **Don’t Overcrowd:** Fry kofta balls in batches to maintain the oil temperature and ensure they cook evenly and brown beautifully without sticking together.
- **Add Koftas Last:** To prevent the koftas from becoming overly soggy, add them to the simmering gravy just a few minutes before you’re ready to serve. They’ll absorb enough flavor without losing their texture.
- **For a Smoother Gravy:** For an extra smooth and rich gravy, you can blend the sautéed onions and ginger-garlic paste into a fine paste before adding the tomato puree.
