In my opinion, this is one of the nicest vegetable kofta curries to eat. Serve with hot chapattis and some plain boiled rice is just super! To make it for a dinner party, you can have it with nan bread or paratha and jeera rice. Your guests will definitely ask you for the recipe. The koftas are really easy to prepare without any time waste. You can also prepare them in advance and freeze them until you need them. Definitely have a go at trying these!

Vegetable Kofta Curry


Serves 4

Ingredients for the Kofta

1 Large Carrot

1 Large Courgette

2 Handfuls of Peas; Fresh or Frozen

½ tsp Garam Masala

½ tsp Turmeric

½ tsp Coriander/Cumin Powder

Salt to taste

5 Large tbsp Gram Flour

Sunflower Oil for Deep Frying


In a food chopper, finely chop the carrots, courgette and peas. Transfer in a bowl.  Add all the other ingredients and stir well. It is very important to get the right consistency; you need to see whether you can roll the mixture into a small ball into the palm of your hand. It should not be watery or else they will fall apart when deep frying. If you feel it needs a few drops of water then add just a little but as you are using courgette, it generally releases a little water anyway. To help you roll the right size, take a teaspoonful of the mixture and then roll with your hand. Place each one into hot oil and deep fry them on a medium heat turning them occasionally. Once they are light brown in colour remove them and place them into a bowl until you need them.



4 tbsp Sunflower Oilfrom frying the Koftas

2 Medium RedOnions

4 clovesGarlic

2 tspGingerPuree

1tbsp Dried Fenugreek Powder/Methi Powder

2 Large Tomatoes

1tbsp Tomato Puree

1 Can Tomatoes- Blended

1/2 CupWater

Saltto taste

2tspGaram Masala

2tspCoriander Powder



In a food processor, finely chop the onions and garlic. In a wide bottomed pan, heat the oil and add the onion, garlic and ginger. Sauté on a low heat until the onions turn a slight golden colour. Add the fenugreek and cook for a couple of minutes. Then add the tomato puree and garam masala (buy masala dabba). Again cook for a couple of minutes. Add all the other ingredients and cook on a low heat with the lid on until the oil separates from the tomatoes. You will end up with lovely thick gravy.

When you are ready to serve, add the koftas to the gravy five minutes before. The koftas will soak up some of the gravy and will taste moist and delicious.