Kofta Curry

Photographer: Adam
serves 4

We regularly have events based around food here at the office. Cooking demonstrations are one of the most popular events. Everyone gets involved, has fun and of course there is plenty of yummy food to share at the end of the evening! This flavoursome vegetarian Kofta recipe was one of many delicious curries kindly demonstrated to us by Rehka. Rekha shared with us her amazing passion and vast knowledge of Indian cuisine. I remember how we where all left spellbound by the speed and accuracy with which she fashioned chapattis into perfect rounds. We had a lot of laughs that evening! Thanks Rekha


120g chick pea flour (besan)
2 small carrots grated
250g grated cabbage
1 tsp coriander powder
1 tsp ginger chopped
1 tsp garlic paste
¼ tsp chilli powder
¼ tsp salt
2 cups of oil for deep frying

Kofta curry base
400g can diced canned tomatoes (make into paste in a food processor)
1 small onion (finely chopped in a food processor)
1 tsp ginger paste
1 tsp garlic paste
1 tsp channa masala
¼ tsp red chilli powder
¼ tsp turmeric powder
½ tsp roasted cumin (powdered)
2 tsp coriander powder
1 tsp dried fenugreek leaves
2 tbsp cream (optional)
2 tsp sugar
2 tbsp oil
Salt to taste


1. Add all ingredients (except oil) in a mixing bowl. Mix it well with hands.
2. Heat the oil for deep frying.
3. Form the mixture into small balls about 3 to 4 cm round.
4. Using a slotted spoon place the kofta into the hot oil 4 or 5 at a time.
5. Turn the kofta till they brown evenly. Remove from oil and place on a paper towel to drain.

kofta curry base
1. Heat oil in a wok for few seconds, add the chopped onion. Stir onion regularly.
2. Add the ginger and garlic paste to the onion. Cook until the onion turns light brown.
3. Add all spices except fenugreek leaves. Stir for 15 seconds then add tomatoes. Mix all ingredients together. Cook the mix till the gravy thickens.
4. Add 3 cups of water to the gravy. Cover and let it cook for 5 to 7 minutes on a low heat. Add cream (optional). Add salt to taste. Turn the heat off.
5. Add the koftas and fenugreek leaves to the gravy, cover and let it sit till it is served (about ½ an hour will allow the kofta to absorb the gravy).