Vegetable Kofta

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Serving Portions: 4
  • 10 gms Knorr Indian Aromat Masala
  • 100 gms Refined Oil
  • 35 gms Cauliflower
  • 35 gms Green Peas
  • 35 gms Carrots
  • 35 gms Bottle Gourd
  • 35 gms Potato
  • 35 gms Paneer
  • 20 gms Gram Flour
  • 5 gms Cumin Seeds
  • 2 gms Bay leaf
  • 2 gms Green Cardamom
  • 2 gms Cinnamon
  • 100 gms Onion
  • 8 gms Ginger Garlic Paste
  • 8 gms Green Chilli
  • 200 gms Tomato
  • 20 gms Cashew
  • 5 gms Coriander Powder
  • 5 gms Turmeric Powder
  • 5 gms Red Chilli Powder
  • 5 gms Kasuri Methi
  • 1 cup Water
  • To Taste Salt
  • 10 gms Cream
  • 20 gms Coriander Leaves


    • For making Kofta:
    • Keep the potatoes and green peas boiled. Grate the cauliflower, carrots, paneer and bottle gourd. Now add to the grated veggies the chopped green chillies, mashed potatoes and greens peas. For binding add the gram flour and season the mix with salt, cardamom powder, coriander powder and cumin powder. Mix everything together well.
    • Take some refined oil for frying, Heat it in a kadhai and add the prepared kofta balls to fry.
    • For making the gravy: Blend onion, fresh tomatoes and cashew together to a fine paste. Also prepare ginger garlic paste.
    • In a vessel, heat oil, add the whole spices and let them splutter. Now add the onion-tomato paste add let it cook. Once it is considerably reduced add ginger garlic paste.
    • Now add the powdered spices such as coriander, turmeric and red chilli powder and cook the masala till starts leaving oil.
    • Add a cup of water and let the gravy simmer. Once everything comes together add Indian aromat masala and adjust seasoning with salt.
    • At this stage add toasted and crushed kasuri methi and cooking cream.
    • Add the kofta to the gravy and let absorb the flavour. Finish it with fresh coriander leaves. Serve immediately.
    • Chef's Tip: You can roast the potatoes with skin instead of boiling to have better binding as it leeches considerably less water.

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