Vegetable Kofta Curry
Prep time
Cook time
Total time
Healthy Vegetable kofta Curry recipe
Recipe type: Main course
Serves: 3-4
For Kofte
  • Cabbage (green or purple any one will do) approx.100 gm (more or less will do)
  • Carrot 1
  • Capsicum (any colored) 1
  • Broccoli (or cauliflower, both optional) just 2 stalks
  • Boiled potato 1 large
  • Bread crumbs or bread slice dipped in water and squeezed out ( 4 slices)
  • Ginger garlic paste 1tspn
  • Fresh coriander leaves about 2 tsp
  • Green chilies 2-3
  • Salt
  • Black pepper powder few pinches
  • Oil for frying
For Curry
  • Onions 2 big sized
  • Tomato 1
  • Green chilies 2
  • Ginger just a bit
  • Salt
  • Turmeric powder ¼ tsp
  • Coriander powder 1 tsp
  • Garam masala powder just a bit
  • Oil 1-2 tsp
To Make Kofte
  1. Wash and pat dry every vegetable
  2. Grate cabbage, broccoli (optional), capsicum, carrot (peel and then grate)
  3. Add a bit of salt and keep these aside for about 10-15 minutes. Squeeze out the water later, but save it to add in curry.
  4. In a large bowl mix all the grated vegetables along with boiled and mashed potato, bread crumbs or bread slices dipped in water and squeezed out.
  5. Add salt (carefully coz,there is already some in veggies) pepper, green chillies (chopped or grind ed),along with ginger garlic paste and chopped fresh coriander leaves.
  6. Alternatively you can use maida and corn flour to bind the kofta mixture instead of bread and potatoes.
  7. Make small ping pong ball sized kofte with the mixtures and deep fry them , first on high flame then at lower flame, till nice golden brown in color.
  8. Drain out the excess oil on kitchen towel.
To Make Curry
  1. Peel and chop finely, 2 onions and sauté it in about 1-2 tsp of oil in a pressure cooker.
  2. Sauté till light brown in color, then add chopped tomatoes, green chillies, ginger, salt (again a bit),turmeric powder, coriander powder and stir fry properly for few minutes.
  3. Don’t let it burn or stick to the bottom of cooker.
  4. Then finally add some garam masala powder and the water squeezed out from veggies. You can add plain water, if needed.
  5. Close the lid of cooker and let the pressure release for 5 times (5-6 whistles).Put off the gas.
  6. After the pressure is released, whisk the gravy with wooden whisker to homogenize everything.
  7. Adjust the seasoning and consistency of gravy.
  8. Add the koftas in hot gravy just before serving, remember they will turn soggy too soon, and will absorb the gravy pretty fast, so don't let the koftas sit in gravy for long.
  9. Garnish with fresh coriander leaves and enjoy with roti, Naan or phulke.
Recipe by Sindhi Rasoi |Sindhi Recipes at