Mushroom Kofta

Most of us love a good kofta curry.. I love all kinds of kofte..Lauki/ghia, paneer,malai kofta,nargis kofta,vegetable kofta. However,I do understand how much it sets me back on my diet plan.Once a while any kofta curry is good for you, but what happens when you have guests coming over almost every weekend.You do not want to treat them to same curries.So here is a kofta curry which is different,,Mushroom Kofta.Mushroom vegan dumplings in a curry and this is not a creamy curry,but a vegan gluten-free one.

I love my heavy malai kofta which is my go to curry,at almost every party,family dinner or team outings at restaurants but managing weight is always a constant struggle for any foodie.Hence, I decided to cut down my dairy intake and slowly inch towards being a vegan.Luckily, we grew up on food  which is mostly plant based.Thankfully being a vegetarian in India does not include eggs unlike the west, but it does contain dairy.Luckily,most Indian recipes can be made vegan if no dairy fat (ghee or paneer or curd/buttermilk) is added.

This recipe is similar to traditional kofta recipe but less time taking. you need no cottage cheese. It is also lower in calories as one cup paneer roughly has 350 calories while fried mushrooms only has only 150.

To watch the recipe video of Mushroom Kofta click here DIY Recipe video:

How to make Mushroom Kofta


To read the written recipe of Mushroom kofta scroll down:


Mushroom Kofta
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Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Category: Main course

Cuisine: Indian(Punjabi)

Mushroom Kofta


  • For Kofta:
  • 2 cup boiled potatoes
  • 7-8 mushrooms boiled until soft
  • 1/2 cup coriander leaves chopped
  • 1/2 cup breadcrumbs
  • For frying Kofta: 2 cups oil
  • For gravy:
  • 1 cup onion sliced
  • 1 tbsp ginger,garlic,chillies
  • 1-1/2 cup tomatoes chopped
  • 1/4 cup cashews
  • 3 tbsp oil for curry (Adjust if reqd)
  • Spices:
  • 1 tbsp dhaniya or coriander powder
  • 1 tsp jeera or cumin powder
  • 1 tsp haldi or turmeric powder
  • 1 tbsp soup stock(I use vegeta or massel but this is optional)
  • Salt as per taste


  1. For Koftas:
  2. Mix chopped mushrooms,potatoes and bread crumbs.
  3. Add half of the spices(red chilly powder,coriander powder),salt and chopped coriander.
  4. Mash well
  5. Roll it into equal sized small balls.
  6. Heat oil in a wok/kadai.
  7. Add the kofta balls one by one.
  8. Fry them until golden brown.
  9. Keep it aside.
  10. For the curry:
  11. Heat oil in a pan and add onions,ginger,garlic cloves.
  12. Cover and cook for 2 minutes until soft.
  13. Add chopped tomatoes and salt.
  14. Cook till tomatoes soften, mixing with a spatula.
  15. Add cashews to the gravy.
  16. Add stock powder and mix well.
  17. Cook for 5 minutes.
  18. Blend the gravy with 1 cup water.
  19. Heat the gravy ,along with koftas.
  20. Garnish with coriander
  21. Serve with rice or roti or any flat bread.

Note: Tip 1: Add some oil to your palms, when mashing and rolling the koftas,to avoid mixture from sticking to them.

Tip 2: Once fried,place the kofta on tissue paper to reduce excessive oil.

Tip 3:If you do not have stock powder,you may some stock of boiled vegetables.Adjust salt accordingly.


For more Punjabi recipes click Punjabi

Finally for more vegan recipes click vegan

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