How to make Mix Vegetable Kofta Curry -

Fried mixed vegetable and potato koftas served in a smooth spiced curry. delicious and creamy mix veg kofta gravy recipe. Making any kofta based gravy takes time. First the koftas have to be made and then the gravy.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Mixed vegetables (French beans, carrots, peas), Tomato purée

Cuisine : Indian

Course : Main Course Vegetarian

You can also find more Main Course Vegetarian recipes like Jackfruit Puzhukku Peppered Beancurd Soya Methi Aloo Gajar Matar ki Sabzi - SK Khazana

Mix Vegetable Kofta Curry

Mix Vegetable Kofta Curry Recipe Card


Deep-fried mixed vegetable balls served with a smooth and delicious bottle gourd and pumpkin based curry a mixed vegetable kofta curry requires a bit of preparation to cook. It is an ideal dish for a party or a special Sunday lunch. Melt in the mouth koftas along with the silky spicy gravy taste just as great with rotis as they do with rice.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Mix Vegetable Kofta Curry Recipe

  • Mixed vegetables (French beans, carrots, peas) finely chopped 2 cups

  • Tomato purée finely chopped and blanched 2 cups

  • Potatoes boiled, peeled and mashed 2 medium

  • Fresh breadcrumbs 1/2 cup

  • Green chillies finely chopped 2-3

  • Ginger finely chopped 1 tablespoon

  • Red chilli powder 1/2 teaspoon

  • Salt to taste

  • Oil for deep-frying

  • For gravy

  • Oil 2 tablespoons

  • Cinnamon stick 1 inch

  • Green cardamoms 5-6

  • Black peppercorns 1 teaspoon

  • Cumin seeds 1 teaspoon

  • Red pumpkin (kaddu) cut into cubes and boiled 100 grams

  • Bottle gourd (lauki) cut into cubes and boiled 100 grams

  • Red chilli powder 1 teaspoon

  • Coriander powder 1 tablespoon

  • Turmeric powder a pinch

  • Cumin powder 1/4 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Bhuna masala 130 grams

  • Fresh coriander leaves roughly chopped 1/2 cup

  • Fresh mint leaves roughly chopped 1/2 cup

  • Butter 1 tablespoon

  • Tomato purée 1/2 cup

  • Fresh cream 1/2 cup


Step 1

To make the gravy, heat oil in a non-stick pan. Add cinnamon, green cardamoms, black peppercorns and cumin seeds and sauté till fragrant.

Step 2

Add red pumpkin, bottle gourd, red chilli powder, coriander powder, turmeric powder, cumin powder and garam masala powder and mix well.

Step 3

Add bhuna masala and mix well. Add coriander and mint leaves and mix. Transfer the mixture into a mixer jar and let it cool slightly. Add a little water and grind into a purée. Transfer the puree into a bowl and set aside.

Step 4

To make the koftas, mix together mixed vegetables, potatoes, breadcrumbs, green chillies, ginger, red chilli powder and salt.

Step 5

Heat sufficient oil in a kadai. Divide the mixture into equal portions and shape them into balls. Slide these into hot oil and deep fry till golden and crisp. Drain on absorbent paper.

Step 6

Heat butter in another non-stick pan. Add tomato purée and cook for 2 minutes. Strain the ground purée and add to this pan. Add fresh cream and mix well. Allow the gravy to come to a boil. Simmer for 1-2 minutes.

Step 7

Transfer the gravy into a serving dish, place koftas over it and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.