Vegetarian Kofta Curry

By Tejal Rao

Updated Sept. 16, 2020

Vegetarian Kofta Curry
Photograph by Heami Lee Food stylist: Maggie Ruggiero. Prop stylist: Rebecca Bartoshesky.
Total Time
1 hour
Rating
4(1,826)
Comments
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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 1½ pounds ground lamb for the beans. Soak the bread crumbs in ½ cup whole milk first, then squeeze out any extra liquid before adding them to the mixing bowl.

Featured in: I Think of My Grandfather Every Time I Make Kofta

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Ingredients

Yield:4 servings
  • 4garlic cloves
  • 1(2-inch) piece fresh ginger, peeled
  • 2green chiles (such as jalapeño or serrano), stems removed
  • 1(14-ounce) can black beans, rinsed and drained
  • 4spring onions or scallions, trimmed and chopped
  • 1bunch fresh cilantro, chopped, 1 tablespoon reserved for garnish
  • 1bunch fresh mint, chopped, 1 tablespoon reserved for garnish
  • ½cup bread crumbs
  • 1egg
  • 1teaspoon garam masala, plus more for garnish
  • ½teaspoon red chile powder
  • 1teaspoon sea salt, plus more as needed
  • ½cup neutral oil, such as canola or grapeseed
  • 1medium white onion, finely chopped
  • 8 to 10ripe Roma tomatoes (about 3 pounds) or 1 (28-ounce) can crushed tomatoes
  • 1teaspoon ground coriander
  • 1teaspoon ground cumin
  • Black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

503 calories; 30 grams fat; 3 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 9 grams polyunsaturated fat; 49 grams carbohydrates; 14 grams dietary fiber; 12 grams sugars; 14 grams protein; 762 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

  5. Step 5

    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.

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Ratings

4 out of 5
1,826 user ratings
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Comments

Mary O

I haven't made the recipe yet, but there was no place to compliment Tejal Rao on her beautiful remembrance of her grandfather, a man who took his time to do every little task with love and care. It made me tear up, it was so lovely. I'll make this recipe, but first I had to say thank you.

Deb

I believe you can use ground flaxseed meal w/a bit of water for the egg replacement in this recipe. It’s stated on the Bob’s Red Mill pkg, bottom right.

Maren Gesine

If I used one bunch of cilantro and mint from my vegetable store I'd end up with probably 2 cups cilantro and 4 cups mint... I assume this is not what is intended here. Better give a rough measure.

eliza383

Made a second time, after a self-imposed disastrous event. This time I was way more patient with the paste making - I had to take the lid off and scrape the sides kind of a lot for several minutes. I also used a sharp-edged dough claw (or whatever they’re called) to mash the beans in before forming the balls. The results were amazing, spicy and wonderful and very Indian IMO (fwiw)

eliza383

I too wondered about the size of the herb portion - but it came out great. Very flavorful - almost too aromatic. I sometimes have that with Indian food though. Fun to make and satisfying to eat

lizzy

The kofta balls turned out lovely. The sauce was a bit too tomatoey. I would add some more spices and yogurt next time.

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