Mixed Veg Kofta

Traditionally, Kofta, known in the Middle East and African countries, refers to a meatball made by mincing meat, combining it with spices, shaping it into balls, and then deep frying or grilling it. As this recipe and idea came to India, many vegetarian versions were invented.

In India, many kofta dishes are made- the most popular ones being Malai Kofta ( made with Paneer), Kache Kele Ka Kofta ( made with raw banana), Lauki Ka Kofta ( made with bottle gourd) and Kache Papite Ka Kofta ( made with raw papaya). While Malai Kofta is the most commonly available in restaurants, the latter three are mostly made in homes.

Recently, I made Zucchini Kofta Curry and that tasted delicious too. Check out all the Kofta recipes using the links.

Today, I am sharing a recipe for Mixed-Vegetable Kofta Curry. I have used local vegetables, such as carrots, cabbage, and arugula, which are commonly available in supermarkets in Germany (where I live), to make the kofta balls.

This recipe for Mixed Vegetable Kofta Curry has two components: Kofta and Gravy. They are prepared separately and then combined in the end.

Traditionally, kofta balls are deep-fried. But I made them in my air fryer. I recently bought a Ninja Air Fryer, which I have been using extensively these days to make dishes that traditionally require deep frying. I have shared more information about it below.

So, let us start with the recipe:

Equipment Needed:

• Mixing bowl
• Knives and Cutting Board
• Spatula
• Slotted Spoon
• Grater
• Air Fryer/Kadhai for deep frying
• Pan for cooking the gravy
• Mixer grinder

Ingredients Needed to make Mixed Veg Kofta Curry:

Ingredients for Mixed Veg Kofta Balls:

• 3 Cups Finely Chopped/Grated Vegetables
• 1 tsp Salt
• ¾ Cup Besan
• 1 tsp Ajwain (Carom Seeds)
• 1 tbsp Kasuri Methi
• Oil for Deep Frying/ Brushing on the koftas for air-frying

Ingredients for the Gravy:

• 2 Medium-Sized Onions
• 2 Medium-Sized Tomatoes
• 1 tbsp Ginger Paste
• 1 tbsp Garlic Paste
• 1 Handful of Mixed nuts; soaked in water for 30 minutes
• 2 tbsp Mustard Oil
• 2 Bay Leaves
• 1 Black Cardamom
• 1 tsp Cumin Seeds
• 1½ tsp Kashmiri Red Chilli Powder
• ¾ tsp Turmeric Powder
• Salt; to taste
• ½ tsp Garam Masala
• 1 tbsp Kasuri Methi
• 1-1½ Cups Water
• Finely Chopped Coriander Leaves for garnishing

Method to make Mixed Veg Kofta Curry:

Method to Make Mixed Veg Kofta Balls:

• Grate/finely chop all the vegetables of your choice.
  
  
  
• Mix them with salt and let them rest for 15 minutes.
  
  
  
• After 15 minutes, squeeze out all the water and keep the water aside.
  
  
  
• Mix the vegetables with carom seeds(ajwain) and gram flour(besan).
  
  
  
• Mix well till you get a mixture that can be easily shaped into small balls.
  
  
  
• Rub oil in your palms and make small balls.
  
  
  
• Deep fry them or air fry them at 180 degrees C for about 20 minutes.
  
  
  
• Once fried, remove them and let them cool completely.
  
  

Method to Make Gravy:

• Heat oil in a pan. Add cumin seeds, bay leaves and black cardamom. Fry them for 10-15 seconds.
  
  
  
• Make a paste of onions, tomatoes, ginger and garlic.
  
  
  
• Add this paste to the oil.
  
  
  
• Add red chilli powder, turmeric powder and salt. Cover with a lid and cook on medium heat for about 15 minutes. Mix in between so that it doesn’t stick to the base of the pan.
  
  
  
• Add water and the water squeezed out from the vegetables.
  
  
  
• Make a paste of the soaked nuts.
  
  
  
• Add this paste to the pan.
  
  
  
• Boil the gravy for about 10 minutes.
  
  
  
• Add garam masala and kasuri methi.Mix.
  
  
  
• Add the fried and cooled kofta balls. Boil for another 5 minutes.
  
  
  
• Garnish with fresh coriander leaves and serve.
  
  

Some Notes about the recipe and Ingredient Sourcing in Germany:

• Vegetables: I used carrots, cabbage and arugula. You can use finely chopped beans, grated zucchini/bottle gourd/raw papaya etc too.
• Salt: Called Salz in German. Available in supermarkets. Read my article about Salt in supermarkets in Germany.
• Besan: Available in Indian stores.
• Ajwain (Carom Seeds): Available in Indian stores.
• Kasuri Methi: Available in Indian stores.
• Oil for Deep Frying: Use Bratöl. Use my article about oil in supermarkets in Germany.
• Onions: Called Zwiebeln in German. Available in supermarkets.
• Tomatoes: Called Tomaten in German. Available in supermarkets.
• Ginger: Called Ingwer in German. Available in supermarkets.
• Garlic: Called Knoblauch in German. Available in supermarkets.
• Mixed nuts: I used cashews, almonds, walnuts and hazelnuts. Available in supermarkets.
• Mustard Oil: Available in Indian shops.
• Bay Leaves: Available in Indian shops.
• Black Cardamom: Available in Indian shops.
• Cumin Seeds: Available in Indian shops.
• Kashmiri Red Chilli Powder: Available in Indian shops.
• Turmeric Powder: Available in Indian shops.
• Garam Masala: Available in Indian shops.
• Coriander Leaves: Available in Indian shops.

Here is the recipe in printable format:

Check out other recipes from my kitchen here.

Please note that this article contains affiliate links. If you buy using these links, I receive a small commission. This has no effect on the price for you.

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