How to make Anari Vegetable Kofta -

Kofta curry with predominant flavour of pomegranate

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Fresh pomogranate, Onions (प्याज़ )

Cuisine : Indian

Course : Main Course Vegetarian

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

You can also find more Main Course Vegetarian recipes like Hunan Vegetables Elimachi Rasam Veg Chowmein Baingan Keema Bharta

Anari Vegetable Kofta

Anari Vegetable Kofta Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Anari Vegetable Kofta Recipe

  • Fresh pomogranate 4 tablespoons

  • Onions 10-12

  • carrot finely grated 1 large

  • green peas ¼ cup

  • medium potatoes boiled, peeled and mashed 2 medium

  • grated cottage cheese (paneer) ¼ cup

  • Oil 2 tablespoons

  • chopped ginger 1 teaspoon

  • Salt to taste

  • white pepper powder ¼ teaspoon

  • green cardamom powder ¼ teaspoon

  • cornstarch 2 tsps + t

  • Oil to deep fry

  • For gravy

  • medium onions roughly chopped and boiled 3

  • Oil 2 tablespoons

  • black cardamom 1

  • cloves 5-6

  • green cardamoms 3

  • cinnamon 1 inch

  • cashewnut-melon seed paste ¼ cup

  • green chillies chopped 3

  • white pepper powder ¼ teaspoon

  • pomegranate juice 2 cups

  • garam masala powder ½ teaspoon

  • cream 2 tablespoons

  • A sprig of fresh mint leaf


Step 1

Heat 2 tbsps oil in a non-stick pan, add ginger, French beans, carrot and salt and mix. Add green peas, cover and cook.

Step 2

Place potatoes in a bowl, add cottage cheese, salt, white pepper powder and green cardamom powder and mix. Add the vegetables and mix. Add cornstarch and mix well.

Step 3

Heat sufficient oil in a kadai.

Step 4

Divide into equal portions and spread each portion into a round disc. Place some fresh pomegranate pearls and shape into round koftas. Roll in cornstarch and deep-fry in hot oil till golden. Drain on absorbent paper.

Step 5

Grind boiled onions.

Step 6

Heat 2 tbsps oil in a non-stick pan, add black cardamom, cloves, green cardamoms, cinnamon, boiled onion paste and saute till lightly coloured.

Step 7

Add green chillies, white pepper powder and cashewnut-melon seeds (made with 3 parts cashewnuts and 1 part melon seeds), mix and saute.

Step 8

Add pomegranate juice and mix well till smooth. Add salt, mix and bring the mixture to a boil. Add garam masala powder and cream and mix well.

Step 9

Strain the gravy into a clean bowl.

Step 10

Halve each kofta. Pour the gravy into a serving bowl, arrange the halved kofte, garnish with a fresh mint sprig 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.