Vegetable Kofta

Relish the flavors of vegetable balls cooked in a rich red tomato sauce. This vegetable kofta is a great addition to your menu. Goes great with both rice and rotis (Indian bread).


Potatoes 6 Large
Carrots 3 Cup (48 tbs) , sliced
Onions 3 , sliced finely
Garlic 1 Clove (5 gm) , crushed
Ginger 1 Inch , chopped (Piece)
Cinnamon powder 1 Teaspoon
Cloves powder 1 Teaspoon
Turmeric powder 1 Teaspoon
Tomatoes 2 , pureed
Chilli powder 1⁄4 Teaspoon
Salt To Taste
Black pepper To Taste
Flour 2 Cup (32 tbs) (For Coating)
Oil 2 Cup (32 tbs) (For Deep Frying)


Cook the potatoes and carrots and mash them up. Mix salt and pepper to taste. Reserve the vegetable stock.

Form the mixture into small balls, coat with flour and deep fry in hot oil till golden brown.

Keep it aside. Fry onions in oil till golden brown. Add ginger, garlic, cloves, cinnamon, turmeric and a little water.

Cook for 2 mins. Add the tomato puree and simmer till it forms a thick sauce.

Then add the stock, pepper, salt and chilli pwd and bring to boil.

Place the cooked koftas in the sauce and simmer for some time. Add the cream just before serving and garnish with corriander leaves.

Recipe Summary

Difficulty Level: Very Easy
Preparation Time: 15 Minutes
Cook Time: 50 Minutes
Ready In: 65 Minutes
Servings: 5