Vegetable Koftas

Vegetable Koftas

princess_Delkie 0

"This is a very authentic Indian recipe found on Indian menus the world over. It is served during formal dinners, festivals and weddings. Generally it is made with cream or 'malai' as it is called, but I have given a low calorie version which is equally tempting. Making it may sound tedious, but let me tell you it's worth the effort! Get ready to impress your loved ones, with this recipe you just can't go wrong!"

Ingredients 1 h 30 m {{adjustedServings}} servings 471 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 471 kcal
  • 24%
  • Fat:
  • 29.4 g
  • 45%
  • Carbs:
  • 46.5g
  • 15%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 1541 mg
  • 62%

Based on a 2,000 calorie diet

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  • Prep

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  1. Boil the mixed vegetables till soft. Drain, and allow to cool to room temperature. When cool, chop fine and set aside.
  2. Moisten the slices of bread with a little water and squeeze out the excess. Stir together the vegetables, bread, mashed potatoes, serrano, onion, ginger, cilantro, and salt. Form into 8 balls.
  3. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  4. Fry the koftas in the hot oil until golden brown. Drain on paper towels, and allow to cool to room temperature.
  5. Make the gravy by melting the butter in a large saucepan over medium-high heat. Stir in the onions, ginger, garlic, ground coriander, turmeric, and garam masala; cook until the onions have softened. Mix in the tomato paste and cook for 5 minutes. Pour in the milk and season with salt; cook for 10 to 15 minutes more, stirring occasionally.
  6. To serve, reheat the koftas in the gravy. Garnish with the cream and chopped cashews.
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Reviews 8

  1. 11 Ratings


I also had a problem with the kofta being too soft. I did not moisten the bread and I allowed the potatoes and vegetables to dry before mashing/chopping them. When I went to fry the first batch, they disintegrated in the oil and were not salvagable. I devised this fix: I added 1 beaten egg to the remaining mixture (I had enough remaing for about 2 dozen more balls) and baked the balls in a 400 degree oven on a well greased sheet pan with more oil lightly sprayed over the top of them. They baked for about 30 minutes, and when cool, were just firm enough to stir into gravy. The gravy, by the way, was outstanding on its own - would be great with paneer or chicken, too. I used an 8 oz can of tomato sauce instead of paste. Served with basmati rice and Naan(recipe from this website).


The recipe is a great base to start with. I found that I had to increase the liquid for the "gravy" because the original recipe came out like a paste. So, I added about 4 oz. of tomato sauce and increased the milk to 1 cup. I also added some white raisins to the "gravy" which really made it taste spectacular! As for the kofta balls, I first diced up 1 1/2 potatoes into small cubes and cooked them until soft in lot's of Indian spices (such as tumeric, masala...). Once the mashed potato mixture cooled, I beat one egg and rolled the potato balls into the egg and then I fried them. They didn't fall apart at all this way! It was very tasty made this way...


I really liked this recipe, especially the tomato sauce was delicious. However, the Koftas itself were a bit too soft for my taste. Next time I would probably use a type of potato with a higher starch content (I had used red potatoes.)