Veg Kofta Curry Recipe is a luxurious North Indian curry where crispy, golden vegetable koftas meet a creamy, spiced tomato-cashew gravy. These melt-in-the-mouth koftas are made with a blend of assorted veggies, lightly seasoned, shaped into balls, and deep-fried to perfection.
I’ve already shared a detailed post on how to make the veg koftas, which taste amazing on their own as a snack or appetizer when paired with green chutney. But to elevate them into a main course, gently simmer them in a rich, restaurant-style gravy for an unforgettable dish.
This Veg Kofta Curry is perfect for celebrations, family gatherings, or festive feasts. It’s indulgent, eye-catching, and sure to impress your guests, especially with the final touch of a ghee-fried cashew and almond garnish that adds flavor and flair.
Like most Veg Kofta Curry, this one takes time, but smart planning and multitasking can get it done within an hour. Follow the structured steps below, and you’ll serve a delicious, party-worthy meal without stress.
Ingredients For Veg Kofta Curry:
For 2 Pastes:
- 2 medium-sized red onions (approx. 2 cups) – roughly chopped for easy blending
- Two green chilies – finely chopped; adjust the quantity to suit your desired level of spiciness.
- 1-inch piece of ginger – peel and roughly chop it for easier blending and a fresh, zesty flavor.
- 4 garlic cloves – roughly chopped
- ½ cup water – to help grind the onion mixture into a smooth paste
- 4 large ripe tomatoes (or about 3 cups chopped) – choose bright red, juicy tomatoes for the best flavor
- (No water needed here unless tomatoes are very dry – they usually grind well on their own)
For Gravy:
- 2 tablespoons oil – use neutral oil or ghee for a richer flavor
- 1 bay leaf – adds subtle aroma
- 2 black cardamoms – add a bold, smoky aroma that deepens the overall flavor of the curry.
- 4 green cardamoms – for a fragrant, slightly sweet note
- 1-inch cinnamon stick – adds warmth and depth
- 1 teaspoon cumin seeds – for tempering and earthy flavor
- 2½ teaspoons red chili powder – adjust to your spice tolerance
- 2 teaspoons coriander powder – lends a warm, earthy flavor that builds the foundation of the curry.
- 1 teaspoon cumin powder – adds mild heat and a nutty depth to the gravy.
- ½ teaspoon turmeric powder – for color and subtle bitterness
- Salt to taste – balance the flavors
- 1 cup water – helps adjust the gravy to a smooth, pourable consistency.
- 1 teaspoon garam masala – adds finishing warmth and aroma
- 2 teaspoons kasoori methi (dried fenugreek leaves) – crushed between palms for maximum flavor release
- ⅓ cup heavy cream, fresh cream, or homemade malai – adds richness and a smooth, velvety finish to the gravy.
For Koftas:
- ¾ cup carrots – peeled and chopped (can be lightly steamed if needed)
- ½ cup green peas – fresh or frozen
- ½ cup potatoes – peeled, cubed, and boiled
- ¾ cup cauliflower florets – roughly chopped and blanched or steamed
- ½ cup green beans (French beans) – chopped finely and steamed
- 1 green chili – finely chopped to add a gentle kick of heat without overpowering the dish.
- 2 tablespoons fresh coriander leaves (cilantro) – finely chopped
- Salt – add as needed to balance and enhance the overall flavors.
- ½ teaspoon red chili powder – adds a mild spice and vibrant color to the kofta mixture.
- ¼ teaspoon garam masala – for flavor balance
- ½ teaspoon chaat masala – adds tangy zing
- 5 tablespoons besan (gram flour) – adjust quantity as needed for binding the mixture (start with less and add more if the mixture feels wet)
- Oil for deep frying – choose a neutral oil with a high smoke point, such as sunflower or vegetable oil, to ensure even frying without altering the taste.
For Tempering:
- 2 tablespoons ghee (clarified butter) – for richness and aroma
- 10–12 cashew nuts, halved – lightly fried until golden
- 10–12 almonds, halved – either skinless or with skin, fried till golden
Step-by-Step Instructions For Veg Kofta Curry:
1) Begin by cooking the vegetables for the koftas. Pour about one glass of water into the base of a pressure cooker. Place a steamer rack or stand inside and ensure it is above the water level.
2) Add all the prepped vegetables — carrots, peas, potatoes, cauliflower florets, and green beans — into a steamer basket or a wide plate that fits inside the cooker without touching the water.
3) Secure the pressure cooker lid, place the whistle on top, and cook over medium heat until you hear 2 whistles. This usually takes 8–10 minutes.
4) Allow the pressure to release naturally. Once the lid opens easily, remove the steamer pan and let the vegetables cool slightly before handling.
5) While the vegetables are steaming and cooling, start preparing the gravy. Place the chopped onions, green chilies, ginger, and garlic into a mixer jar, then pour in ½ cup of water to help blend smoothly.
6) Blend this mixture until it becomes a smooth paste.
💡 Tip: If you’re sensitive to the sharpness of raw onions, you can soak them in warm water for 10–15 minutes beforehand to mellow the flavor and avoid eye irritation.
7) Heat 2 tablespoons of oil in a deep pan or kadhai over medium heat. Once the oil is hot, add the whole spices – bay leaf, cinnamon stick, black cardamoms, and green cardamoms.
8) Sauté the spices for about a minute or until they begin to release their aroma. This helps infuse the oil with their fragrance.
9) Add cumin seeds and let them crackle and sizzle, releasing their earthy aroma.
10) Now pour in the prepared onion-chili-garlic-ginger paste.
11) Stir the paste well and let it cook. Maintain a medium-low flame and let the mixture simmer gently, allowing it to thicken gradually.
12) While the onion paste is cooking, blend the chopped tomatoes in the same mixer jar (no need to clean it) into a smooth puree.
13) Continue cooking the onion paste, stirring occasionally. It will start to thicken and reduce in volume.
14) Once the onion mixture is cooked and no longer raw-smelling, add in the pureed tomatoes.
15) Mix everything well and allow the mixture to gently simmer, so the flavors meld together beautifully. It may splatter a bit — you can partially cover the pan with a lid to avoid mess, but remember to stir occasionally.
16) Continue cooking until the tomato-onion mixture reduces and starts to pull away from the sides of the pan. This signals that the base is thoroughly cooked and ready for the spices.
17) Next, add salt along with the dry spices—red chili powder, coriander powder, cumin powder, and turmeric—to build layers of flavor in the gravy.
18) Mix well and cook for another minute or so to let the spices blend and bloom in the hot gravy.
19) Add 1 cup of water to the pan and stir to bring the mixture to your desired curry consistency. Allow it to simmer gently for 4–5 minutes.
20) Crush the kasoori methi between your palms and add it to the simmering gravy. Follow with garam masala.
21) Mix everything gently and allow the spices to infuse.
22) Finally, stir in the cream (or malai). This step makes the gravy creamy and gives it that signature restaurant-style richness.
23) Allow the curry to come to a gentle boil, then switch off the heat. Cover the pan with a lid and allow the gravy to rest, giving the flavors time to develop while you move on to preparing the koftas.
24) Once the steamed vegetables have cooled down, transfer them to a large mixing bowl.
25) Using a potato masher or fork, mash the vegetables lightly. Don’t make it completely smooth; keep some texture for better bite.
26) Add finely chopped green chili, coriander leaves, salt, red chili powder, garam masala, and chaat masala to the mashed veggies.
27) Sprinkle in the besan (gram flour). Start with 5 tablespoons and adjust as needed — just enough to bind the mixture. The mix should be sticky but firm, not overly wet or loose.
28) Mix everything thoroughly. If the mixture feels too soft to shape, add an extra spoon of besan.
29) Grease your palms with oil and shape the mixture into 12 evenly sized balls. Make sure they are smooth and compact to avoid breaking while frying.
30) Heat oil for deep frying in a kadhai or deep pan over medium heat. When the oil is sufficiently hot, carefully drop in a few koftas at a time, making sure not to overcrowd the pan.
31) Fry the koftas until golden brown and crisp on all sides. Turn them occasionally for even cooking.
32) Remove the fried koftas using a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Repeat with the remaining koftas.
33) Reheat the prepared gravy if it has cooled. Right before serving, carefully add the fried koftas into the warm gravy, allowing them to soak in the rich flavors.
34) In a small tempering pan, heat 2 tablespoons of ghee on medium heat.
35) Add the halved cashews and almonds. Fry them until they turn light golden and aromatic.
36) Immediately pour this nutty ghee tempering over the curry. The sizzling tempering adds the perfect finishing touch.
Serving suggestion for Veg Kofta Curry:
Pair this rich and flavorful Veg Kofta Curry with a variety of Indian breads like lachha paratha, plain naan, garlic naan, or buttery kulchas for a satisfying dining experience. To elevate your meal, serve Veg Kofta Curry with a side of onion lachha (spiced onion rings) and a refreshing glass of salted lassi or masala chaas (spiced buttermilk)—both great for balancing the richness of the curry.
If you prefer rice, this Veg Kofta Curry dish goes wonderfully with jeera rice (cumin-flavored basmati) or matar pulao (green peas pilaf), making it a complete, comforting, and festive meal that’s perfect for guests, special occasions, or indulgent weekend lunches.
