Kofta curry has always been popular in sub-continent cuisines due to its flavourful taste and aroma. Commonly known as meatballs, kofta curry is equally delicious if you were to make it with vegetables and lentils. Vegetarians can also enjoy this savory and appetizing recipe with its traditional taste and appearance. Lentils are a uniformly good source of not only proteins but also vitamins and serve the benefits of the nutrients as well. Kofta curry is also famous for special dining and festivals. However, today we will make this recipe with an entirely different method, after making veg kofta curry, you will surprise everyone at home. Especially those who prefer to eat healthily and food tasty. So without further delay, let’s start our recipe and note its ingredients.
- 50-grams split green lentils (soaked for 2 hours before cooking)
- 1 cup grated cauliflower
- 1 big green chili
- ¼ Tsp. red chili powder
- ½ coriander powder
- ½ cumin seeds powder
- ¼ tsp. turmeric powder
- ½ inch of ginger
- 2 tbsp. finely chopped coriander leaves
- Salt to taste
- Cooking oil for frying
- 2 tomatoes
- 1 medium-sized onion
- 2 small green chilies
- 1 Tsp. ginger garlic paste
- 1 Tsp. crushed dry fenugreek leaves
- ½ tsp. cumin seeds
- ½ tsp. turmeric powder
- 1 tsp. coriander powder
- ½ tsp. red chili powder
- 1 tbsp. whole ground spices
- 3 tbsp. olive oil
- First, take lentils, wash and clean them properly and add them into a grinding jar followed by one green chili and ginger piece. Grind coarsely but remember: do not make a paste. (Don't overdo it)
- Now transfer the lentils into a bowl but remove 1 tbsp. that you will use later.
- In this bowl, add grated cauliflower, salt, red chili powder, coriander powder, turmeric powder, coriander leaves and mix well.
- Kofta mixture is ready. To make balls of kofta, take a small amount of mixture into your palms, roll it, and bind it into small round-shaped balls.
- Preheat oil for frying in a wok; add kofta in 2 batches and fry at medium heat until golden brown from both sides.
- Take them out on a plate and keep aside.
- Heat 1 tbsp. in a pan and add chopped onion, sauté for a while and take it out in a plate and let it cool.
- Now in the same pan, add tomatoes and green chilies, sauté again and take them out and let them cool too.
- In a grinding jar first, add sauté onion and make a paste and keep aside.
- Now grind sauté tomatoes and green chilies and make a paste again.
- Preheat a pan now and add 2 tbsp. olive oil, followed by 1 tbsp. of whole ground spices and sauté for a while.
- Add 1/2 cumin seeds and stir for a while.
- Now add onion paste with ginger garlic paste and fry till golden brown.
- After that, add salt to taste, crushed fenugreek leaves, coriander powder, red chili powder, turmeric powder, and stir to roast the spices.
- Now add tomato paste and cook this curry mixture until oil separates the masala.
- Meanwhile, add 1 tbsp. of saved ground lentils and keep stirring on medium flame.
- Now, add 1 and a half-cup of water to the curry mixture and let it boil.
- When you see that the gravy has started boiling, add fresh coriander and mint leaves followed by fried kofta balls.
- Cover the pan with a lid and cook kofta curry for 5 to 6 minutes more on low heat.
- Veg Kofta curry is ready to serve.
- Transfer the Veg Kofta curry into a serving bowl and garnish with chopped fresh coriander leaves.
- Serve it hot along with rice, roti, naan, or paratha.
- Serving is for 3 to 4 people.
- The total cooking time is about 50 minutes.