Go Back
+ servings
mushroom kofta
Print Recipe
4 from 3 votes

Mushroom Kofta

Mushroom Kofta is a great vegan curry for a weekend dinner.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: Indian
Keyword: mushroom kofta, vegan kofta
Servings: 4


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 onion sliced
  • 1 tbsp ginger garlic,chillies
  • 1-½ cup tomatoes chopped
  • ¼ cup cashews
  • 3 tbsp oil for curry Adjust if reqd


  • 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


For Koftas:

  • Mix chopped mushrooms,potatoes and bread crumbs.
  • Add half of the spices(red chilly powder,coriander powder),salt and chopped coriander.
  • Mash well and roll it into equal sized small 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.
  • 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 koftas.
  • Garnish with coriander.
  • Serve with rice or roti or any flat bread.


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.