Kofta Veg Curry Sauce Recipe 45

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VEGETARIAN KOFTA CURRY



Vegetarian Kofta Curry image

Kofta curry - a saucy dish of gently spiced meatballs - is often made with meat. But this one, based on my grandfather's, swaps in a mash of beans. Bound with bread crumbs and seasoned with ginger, garlic, green chile and herbs, it's a variation full of flavor and texture. Have it with some flatbread and some sliced cucumber in yogurt, or spooned over a bowl of rice. It's also delicious in a sandwich the next day. Note: To make it with lamb, as in his original version, substitute 1 1/2 pounds ground lamb for the beans. Soak the bread crumbs in 1/2 cup whole milk first, then squeeze out any extra liquid before adding them to the mixing bowl.

Provided by Tejal Rao

Categories     dinner, beans, vegetables, main course

Time 1h

Yield 4 servings

Number Of Ingredients 18

4 garlic cloves
1 (2-inch) piece fresh ginger, peeled
2 green chiles (such as jalapeño or serrano), stems removed
1 (14-ounce) can black beans, rinsed and drained
4 spring onions or scallions, trimmed and chopped
1 bunch fresh cilantro, chopped, 1 tablespoon reserved for garnish
1 bunch fresh mint, chopped, 1 tablespoon reserved for garnish
1/2 cup bread crumbs
1 egg
1 teaspoon garam masala, plus more for garnish
1/2 teaspoon red chile powder
1 teaspoon sea salt, plus more as needed
1/2 cup neutral oil, such as canola or grapeseed
1 medium white onion, finely chopped
8 to 10 ripe Roma tomatoes (about 3 pounds) or 1 (28-ounce) can crushed tomatoes
1 teaspoon ground coriander
1 teaspoon ground cumin
Black pepper

Steps:

  • Put the garlic, ginger and green chiles in a food processor, and pulse until you have a coarse paste. Put half the paste into a large bowl. Set the rest aside.
  • Add the beans, spring onions, fresh herbs, bread crumbs, egg, garam masala, chile powder and salt to the large bowl with the paste. Mix well with a fork, mashing up the beans as you go into small pieces.
  • Heat the oven to 400 degrees and line a sheet pan with parchment paper. Shape the mixture into 1-inch balls and arrange on the pan. Drizzle with 2 tablespoons oil, and bake until lightly browned, about 25 minutes. Set aside.
  • Meanwhile, heat the remaining oil in a large skillet over medium. Sauté the onion until soft and translucent, about 5 minutes. Add the remaining garlic, ginger and chile paste, and sauté until light golden brown, about 10 minutes. If using fresh tomatoes, purée them until smooth in the food processor. Stir the tomato purée or crushed tomatoes, coriander and cumin into the skillet, and simmer for about 20 minutes, stirring occasionally.
  • Add the kofta to the skillet, and turn the heat to low. If necessary, add enough water for the liquid to come about two-thirds of the way up the sides of the meatballs, then simmer another 15 minutes, stirring occasionally, until the kofta are warmed through and the sauce has thickened. Season with salt and pepper, and garnish with a light dust of garam masala and some extra herbs.

EASY VEGETARIAN KOFTA CURRY



Easy Vegetarian Kofta Curry image

My mother-in-law is Indian and let me in on a secret: The vegetable balls from IKEA® make for a great and ridiculously easy vegetarian kofta curry. This is ready in just about 30 minutes, making it perfect for a weeknight. Serve with basmati rice.

Provided by Diana Moutsopoulos

Categories     World Cuisine Recipes     Asian     Indian

Time 35m

Yield 6

Number Of Ingredients 20

1 tablespoon olive oil
1 tablespoon butter
1 teaspoon cumin seeds
3 green cardamom pods
2 whole cloves
1 cinnamon stick
1 bay leaf
½ onion, grated
1 (2 inch) piece ginger root, peeled and grated
1 clove garlic, crushed
1 (14.5 ounce) can diced tomatoes
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon garam masala
½ teaspoon cayenne pepper
½ teaspoon salt, or to taste
¼ cup whole milk yogurt
24 frozen meatless vegetable meatballs (such as IKEA®'s frozen vegetable balls)
¼ cup hot water, or as needed

Steps:

  • Heat olive oil and butter in a large saucepan over medium heat. Add cumin seeds, cardamom pods, whole cloves, cinnamon stick, and bay leaf. Cook until spices start to sputter, about 1 minute. Stir in onion, ginger, and garlic. Cook and stir until onion is softened and just starting to brown, about 5 minutes.
  • Stir in diced tomatoes, coriander, turmeric, cumin, garam masala, cayenne, and salt. Bring mixture to a gentle simmer; add yogurt and stir well. Add frozen vegetable balls. Pour in hot water to thin sauce slightly to desired consistency. Bring mixture back to a simmer and cook, covered, until sauce is thickened and vegetable balls are heated through, 10 to 15 minutes.

Nutrition Facts : Calories 150.4 calories, Carbohydrate 9 g, Cholesterol 6.4 mg, Fat 8.4 g, Fiber 3.5 g, Protein 9.8 g, SaturatedFat 2.4 g, Sodium 541.9 mg, Sugar 3.1 g

DUDHI KOFTA CURRY (INDIAN SQUASH DUMPLINGS)



Dudhi Kofta Curry (Indian Squash Dumplings) image

The Indian cookbook author Raghavan Iyer experienced his first Thanksgiving, in Minnesota, in the early 1980s. "Coming from a land of spice, I thought, 'Man, how boring,'" he recalled. He shared this recipe for squash dumplings in a creamy tomato sauce spotted with cashews and raisins, a bright and spicy dish welcome on any table, any time of the year. In a pinch? The sauce and dumplings can be prepared a day ahead and refrigerated separately.

Provided by Kim Severson

Categories     dinner, curries, main course

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 23

2 pounds zucchini, trimmed
2 teaspoons coarse kosher or sea salt
1 small red onion, peeled and coarsely chopped
2 tablespoons raw cashews
4 large cloves garlic, peeled
4 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide and 1/8-inch thick)
4 fresh green Thai, cayenne or serrano chiles, stems removed
1/4 cup chickpea flour
2 tablespoons rice flour
2 tablespoons finely chopped fresh cilantro leaves and tender stems
Vegetable oil for deep-frying
2 tablespoons ghee or vegetable oil
1 teaspoon cumin seeds
1 small red onion, peeled and coarsely chopped
4 fresh green Thai, cayenne or serrano chiles, stems removed, coarsely chopped (do not remove seeds)
2 tablespoons raw cashews
2 tablespoons golden raisins
1 (14.5-ounce) can diced tomatoes
1 teaspoon coarse kosher or sea salt
1/4 teaspoon ground turmeric
1/2 cup half-and-half
1 teaspoon garam masala
2 tablespoons finely chopped fresh cilantro leaves and tender stems, for serving

Steps:

  • Prepare the dumplings: Shred zucchini using a food processor or box grater. Collect shreds in a large bowl and mix in salt. Let stand for about 30 minutes.
  • Meanwhile, place onion, cashews, garlic, ginger and chiles in a food processor. Pulse until mixture forms a spicy-smelling, slightly chunky paste.
  • Wrap zucchini in a clean kitchen towel and squeeze out all the liquid. (Discard the liquid.) Transfer squash back to bowl and stir in onion paste mixture until combined. Add chickpea flour, rice flour and cilantro and stir to combine into a slightly wet batter.
  • Working quickly, place a heaping tablespoon of batter in the palm of your hand and squeeze it to condense it into a ball; transfer dumpling to a baking sheet. Repeat with remaining batter to make about 25 dumplings. (The longer you let the batter stand without shaping it, the more liquid the squash will release, making it difficult to handle. Adding more flour will make it manageable, but will also make the dumplings too dense.)
  • Pour oil into a wok, Dutch oven or medium saucepan to a depth of about 1 inch. Set over medium heat until a candy or oil thermometer registers 300 degrees. Meanwhile, line a plate or baking sheet with paper towels.
  • Once oil is hot, gently slide 8 dumplings into pan. Fry, turning occasionally, until they are honey brown and crisp, about 5 minutes. Remove dumplings with a slotted spoon and drain on the paper towels. Repeat with remaining dumplings. You may need to adjust heat to maintain the oil temperature.
  • Make the sauce: Heat ghee or oil in a large saucepan over medium-high heat. Add cumin seeds and cook until they sizzle and darken, 5 to 10 seconds. Immediately add onions, chiles, cashews and raisins. Stir-fry until onion is soft and golden, chiles are pungent, cashews have turned honey brown, and raisins have swelled and darkened, about 5 minutes.
  • Add tomatoes, salt and turmeric to the saucepan, stirring once or twice to combine. Transfer to a blender and purée, scraping the inside of the jar as needed, to make a smooth and spicy-sweet red sauce. Pour sauce back into saucepan. Pour 1/2 cup water into blender jar and swish it around; add this liquid to pan. Stir in half-and-half and garam masala.
  • Gently add dumplings to sauce, making sure they do not break apart. Heat curry over medium heat until sauce starts to bubble, then lower heat, cover the pan, and simmer until dumplings are warmed through and have absorbed some of the sauce, about 5 minutes; do not stir. Sprinkle with cilantro before serving.

Nutrition Facts : @context http, Calories 138, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 9 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 422 milligrams, Sugar 6 grams, TransFat 0 grams

KOFTA (VEG) & CURRY SAUCE RECIPE - (4/5)



Kofta (Veg) & Curry Sauce Recipe - (4/5) image

Provided by ngteller

Number Of Ingredients 26

Kofta:
One egg
1/3 cup water
250 g (9 oz) sweet potato, scrubbed and grated
200 g (7 oz) potato and/or carrot, scrubbed and grated
1 small red onion, grated
2 tsp fresh grated ginger
2 tbs mild curry powder
1-2 tbs peanut oil
3-4 tbs potato flour (or plain flour)
vegetable oil for deep frying
Curry Sauce:
3 tbs peanut oil (use ghee if you prefer)
4 cardamom pods, crushed and pods removed
1 brown onion, diced
2 garlic cloves, minced
1 tsp fresh grated ginger
1 tsp turmeric
2 tsp ground coriander
2 tsp ground cumin
1 tsp chilli flakes (optional)
1 tsp ground cinnamon
80 g (3 oz) raw almonds, ground
2 tbs tomato paste
2 cups vegetable stock
1 1/2 cups natural set yoghurt (or try cream, soy cream and/or coconut cream)

Steps:

  • To make Kofta Balls: Squeeze any excess liquid from the grated vegetables and combine them together in a large bowl with the onion, ginger and curry powder. Add the egg and enough flour and peanut oil to bring the mixture together. Adding more oil if too dry and flour if too wet. The mixture should hold together when shaped into balls. Heat enough oil in a saucepan for deep-frying (you want the oil to be about 10cm/4inch deep). Once the surface starts to shimmer carefully drop the kofta balls into the oil, deep-frying in batches until golden brown. Remove from the oil and allow to cool on absorbent paper. To make sauce: Heat the peanut oil in a good sized frying-pan over a medium heat, add the cardamom and heat in the oil for a few seconds until fragrant then add the diced onion. Cook the onion over a medium heat until soft. Add the garlic, ginger and remaining spices, cook over a medium low heat for a few minutes until the spices cook down and form a paste like consistency. Add the ground almonds, tomato paste and vegetable stock and bring to a gentle simmer. Allow to cook gently for around 10 to 15 minutes until the liquid has reduced a little and flavours developed. Now add the yoghurt, soy cream, coconut cream or cream and stir to combine over a low heat. Check the seasoning and add salt as desired. Once the korma sauce has reached a nice consistency add in the prepared kofta balls and gently spoon over the sauce allowing the balls to reheat gently with the sauce. You don't want to boil it at this point as it may separate, so just gently heat the sauce and kofta together.

MALAI KOFTA (VEGETABLE DUMPLINGS IN CURRY SAUCE)



Malai Kofta (Vegetable Dumplings in Curry Sauce) image

Adapted from a recipe I saw on the Vah Reh Vah (Vah Chef) cooking show. This is really good - not too watery or too creamy. Make sure you slice the onions very thinly, add the salt to them and cook them for a fairly long time until they are a caramel color. Make sure to add the full amount of water to the sauce as well. The amount of spices may seem like a lot, but trust me, it's good!

Provided by Passiflora

Categories     Curries

Time 1h30m

Yield 2 serving(s)

Number Of Ingredients 24

panir or Cotija cheese
1/4 cup cream
2 tablespoons plain goat milk yogurt
chopped fresh cilantro
4 -6 Thai green chili or 1 1/2 serranos, finely chopped
1 cup frozen peas and carrot
1 cup grated peeled and boiled russet potato (2-3 potatoes)
3 large cluster tomatoes
4 -5 garlic cloves
2 -3 tablespoons minced ginger (I like the jarred kind)
4 tablespoons coriander powder
3 tablespoons cumin powder
1 tablespoon turmeric powder
1 yellow onion, finely sliced
1 dash of black jeera powder (cumin)
red chili powder
1/4 cup cashews, ground into small pieces
1/8 cup raisins
1 teaspoon salt
cornflour or all-purpose flour
vegetable oil (for frying)
cheesecloth
2 cups water
garam masala

Steps:

  • Koftas:.
  • Boil potatoes, drain, cool and grate 1 cup.
  • Defrost 1 cup peas and carrots in microwave.
  • Using cheesecloth, squeeze moisture out of peas & carrots.
  • In a medium-size bowl, combine vegetables with grated potatoes.
  • Grate 1 cup paneer and add to vegetable mixture.
  • Add 1 small handful chopped cilantro, chopped green chiles, 2 tbsp coriander powder, 1 tbsp cumin powder, a sprinkle of chile powder, 1/2 tsp salt.
  • Add medium-ground cashews and 1/8 cup raisins and mix well.
  • With your hands, form into round koftas 1 1/2 to 2 inches in diameter and roll in flour, coating all sides of koftas.
  • Deep fry in oil in a wok or kadai until golden brown on each side and place on a paper towel to drain.
  • Curry Sauce:.
  • In a skillet, preferably large and cast iron: fry the chopped onion over medium heat in 3 tablespoons oil with 1/2 tsp salt until caramelized and brown.
  • Add all ginger garlic paste, turmeric, chopped tomatoes, a sprinkle of chili powder, 1 tbsp cumin and 2 tbsp coriander powder.
  • Cook and when the mixture is getting dry add about 2 cups water.
  • Heat and cook until tomatoes are nicely cooked, about 10 - 15 minutes; remove from pan and puree in a food processor or blender until smooth.
  • In the same skillet, add a small handful of jeera seeds and cook until they crackle.
  • Pour in the sauce mixture.
  • Heat for about 5 minutes on medium.
  • Add cream to the sauce and yogurt, stirring well.
  • Turn off heat.
  • Add koftas, mix to cover with sauce and allow to absorb sauce.
  • Sprinkle on some garam masala and some chopped cilantro and serve.

Nutrition Facts : Calories 448.4, Fat 20.8, SaturatedFat 7.8, Cholesterol 33.2, Sodium 1392.2, Carbohydrate 61.5, Fiber 11.4, Sugar 17.1, Protein 13.6

KOFTA CURRY



Kofta Curry image

An African recipe with fantastic spices, occasional crunches of cardamon, the fresh taste of the coriander, totally delicious. I was looking for something different to do with the standard beef or lamb mince recipes, and this was a winner at home. Even my friend's fussy kids had a go and pronounced it excellent! My suggestion- double the recipe and freeze it for another night.

Provided by MellowMel

Categories     Meat

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 25

450 g minced beef or 450 g lamb
3 tablespoons finely chopped onions
1 tablespoon fresh coriander
1 tablespoon natural yoghurt
4 tablespoons plain flour
2 teaspoons ground cumin
1 teaspoon garam masala
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 green chili, seeded and finely chopped
2 garlic cloves, crushed
1/4 teaspoon black mustard seeds
1 egg (optional)
salt & freshly ground black pepper
2 tablespoons ghee or 2 tablespoons butter
1 onion, finely chopped
2 garlic cloves, crushed
3 tablespoons curry powder
4 green cardamom pods (or 1 teaspoon coriander seeds)
600 ml chicken stock
1 tablespoon tomato puree
2 tablespoons natural yoghurt
1 tablespoon fresh coriander
cooked rice, to serve
coriander, to serve

Steps:

  • Put the minced beef or lamb into a large bowl, add all the remaining meatball ingredients and mix well with your hands. Roll the mixture into small balls and put aside on a floured plate until required.
  • To make the curry sauce, heat the ghee or butter in a saucepan over a moderate heat and fry the chopped onion and garlic for about 10 minutes, or until the onion is soft and buttery.
  • Reduce the heat, then add the curry powder and cardamom pods (or seeds) and cook for a few minutes, stirring well.
  • Slowly stir in the stock, then add the tomato puree, yoghurt and coriander and stir well. Simmer for 10 minutes.
  • Add the koftas a few at a time, cook briefly and then add a few more, until all are in the pan. Simmer, uncovered, for about 20 minutes, or until the koftas are cooked. Avoid stirring, but gently shake the pan occasionally to move the koftas around.
  • The curry should thicken slightly, but if it is too dry add more stock or water. Serve hot on rice, garnish with coriander.

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KOFTA CURRY - RECIPE REVIEW BY THE HUNGRY PINNER
2019-04-23 I did notice lots of extra onion left in the mixing bowl after I made the koftas. Even though I used small onions, chopped them finely and had less than the 2 cups listed. Still, …
From hungrypinner.com


SPICY JAIPURI VEG KOFTA CURRY RECIPE - SPOON FORK AND FOOD
2019-02-19 Let the curry cook for another 6-7 min. Now take the fried koftas and gently slide in the curry. Turn off the gas and your Spicy Jaipuri Veg Koftas are ready to serve. Transfer the …
From spoonforkandfood.com


BEEF KOFTA CURRY - YOUR FAMILY WILL LOVE THIS MINCED BEEF RECIPE …
2019-07-08 Add the ground coriander, cumin, turmeric, masala, pepper, ginger and chillies and cook for 5 minutes. Scrape half the mixture into a bowl and add the minced beef and fresh …
From greedygourmet.com


LEFTOVER ROTI KOFTA CURRY RECIPE | BASI CHAPATI KE KOFTE - HEBBAR'S …
2021-09-20 firstly, take leftover roti and toast until it turns crisp. break 4 toasted roti into mixi jar. grind to a fine powder without adding water. transfer the roti powder to a large bowl and add 4 …
From hebbarskitchen.com


VEGAN CHICKEN KOFTA MEATBALLS IN CURRY SAUCE
2022-02-22 Step-1: Prep the Ingredients: For making vegan chicken kofta meatballs, you will need 1 cup of vital wheat gluten, 1 cup of refrigerated and cooked chickpeas in aquafaba(½ …
From mydaintysoulcurry.com


CABBAGE KOFTA -VEGAN KOFTA CURRY - SECONDRECIPE
2020-05-01 Heat oil in a pan and add onions,ginger,garlic & chillies. Cover and cook for 8-10 minutes until onions are cooked brown. Add the tomato puree and spices,Cook until oil oozes …
From secondrecipe.com


VEGAN MALAI KOFTA RECIPE (BAKED OR PAN-FRIED) - VEGAN RICHA
2020-07-05 For 20 minutes. Or pan fry in 1/2 inch oil for 5 to 6 minutes until golden on most sides. Gravy: Heat the oil in a large skillet over medium heat. Add the cumin, coriander, and …
From veganricha.com


VEG POHA KOFTA CURRY RECIPE (NON-FRIED) | STEP-BY-STEP RECIPE
2018-02-19 To a small bowl, add corn flour/ corn starch, salt, pepper and water and whisk well to form a lump-free thin mixture. Dip the kofta ball prepared earlier, in the corn flour mixture. …
From theculinarypeace.com


CHICKEN KOFTA CURRY IN MASALA SAUCE – MY ROI LIST
2022-02-13 Finely dice the onion for the kofta into a 2mm dice. Roughly chop the onion fo the masala sauce. Add all of the ingredients for the meatballs into a bowl and mix together with …
From myroilist.com


VEG KOFTA CURRY RECIPE - SOMETHING'S COOKING WITH ALPA
Step by Step Video for ‘ Veg Kofta Curry ‘ Recipe (Scroll Down for detailed & printable recipe) Ingredients for the Kofta. dudhi/ lauki/ bottle gourd/ghiya: 1 cup grated: Dania / cilantro: ⅛ …
From somethingscookingwithalpa.com


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