Mushroom Kofta curry recipe
Mushroom Kofta is a great vegan curry for a weekend dinner.
Servings: 4
Ingredients
For Kofta:
- 2 cup boiled potatoes
- 7-8 mushrooms boiled until soft
- ½ cup coriander leaves chopped
- ½ cup breadcrumbs
- For frying Kofta: 2 cups oil
For gravy:
- 1 cup red onions sliced
- 1 tablespoon ginger garlic, green chilli
- 1-½ cup tomatoes chopped
- ¼ cup cashews
- 3 tablespoon oil for curry Adjust if reqd
Spices:
- 1 tablespoon coriander powder
- 1 teaspoon red chilli powder
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder /curry powder
- 1 tablespoon soup stock I use vegeta or massel but this is optional
- Salt as per taste
Instructions
For Koftas
- Mix chopped mushrooms,potatoes and bread crumbs in a large bowl.
- Add half of the spices(red chilli powder,coriander powder),salt and chopped coriander.
- Mash kofta mixture well and roll it into equal sized small golfball-size balls
- Heat oil in a wok/kadai.
- Add the kofta balls one by one.
- Fry them until golden brown.
- Keep it aside.
For the curry:
- Heat oil in a pan and add onions,ginger,garlic cloves.
- Cover and cook for 2 minutes until soft.
- Add chopped tomatoes and salt.
- Cook till tomatoes soften, mixing with a spatula, on medium-high heat.
- Add cashews to the gravy.
- Add stock powder and mix well.
- Cook for 5 minutes.
- Blend the gravy with 1 cup water.
- Heat the gravy ,along with mushroom koftas for 3-4 minutes.
- Garnish with fresh herbs like chopped coriander leaves
- Serve with rice/ roti or wholemeal pitta breads
Video
Notes
Add a teaspoon garam masala powder to the kofta if you like. If you want to avoid cashews, you may add some coconut milk to the gravy for a creamy texture. Add a teaspoon salt accordingly to adjust the taste.