The Kofta Trio By Chef Kaviraj Khialani

The word Kofta has been known to us since a very long time with classic and authentic recipes using mince-meat, keema and spices cooked in various forms, steeped in rich and flavourful gravies blended with richness and smooth textures to treat the taste buds. While we also have options and choices to make them in the vegetarian and vegan concoctions as well these days, this is one of those preparations which is tempting and is worth all the effort we put into dishing it out for loved ones.

Some of my popular choices when it comes to making koftas include suran or yam, sweet potato, paneer, mava, boiled mashed potatoes, while using mix veggies like carrots, beans, peas, cauliflower, soya bean chunks, granules etc are also great to incorporate for a veggies delight.

Here are three of my all-time favorite recipes with Vegetarian Koftas!

Dilkhush Kofta Curry

Ingredients

For The Kofta Mixture:

• Yam/suran- 250 gms, boiled, mashed/grated
• Salt to taste
• Potato- 1-2 medium sized, mashed
• Roasted crushed cumin powder-1/2 tsp
• Ginger-garlic paste-1 tsp
• Red chili powder-1/2 tsp
• Dried anardana- 1 tsp
• Coriander leaves- 2 tsp chopped
• Mint leaves- 2 tsp chopped
• Bread crumbs-1/2 cup
• Maida/ cornflour- to bind/coat and fry as needed
• Oil to deep fry
• For stuffing the kofta:
• Grated cheese- ¼ cup
• Chopped cashews and raisins- 2-3 tsp
• Chaat masala-1/4 tsp
• Coriander and mint leaves- 2-3 tsp chopped
• Mix and stuff.
• For the kofta gravy:
• Oil-2 tsp
• Ghee- 2 tsp
• Bay leaf-1-2 no
• Cloves- 2-3 no
• Cinnamon stick-1 piece
• Ginger-garlic paste-1 tsp
• Green chilies- 1 tsp chopped
• Onion paste- 1 cup
• Tomato puree-1/2 cup
• Curd- ¼ cup beaten
• Red chilli powder-1/2 tsp
• Salt to taste
• Coriander powder-1 tsp
• Kasuri methi-1 tsp
• Water-1/2 cup
• Garam masala powder-1/4 tsp
• Cashew paste-1 tsp
• Fresh cream-2-3 tsp

Method:

1. Prepare all the ingredients for the kofta curry as per recipe.
2. In a mixing bowl combine together the ingredients for the kofta mixture and mix well, adding the binding agents as needed.
3. Divide the mixture into 18-20 small portions and make rounds of them, flatten each round and stuff them with the filling as mentioned, seal them back, coat with cornflour/maida and deep fry until a nice golden brown color, remove and drain excess oil, keep aside.
4. To start with the gravy, heat oil and ghee in a pan, add in the whole spices, onion paste and cook until light brown, add little water as needed, add in the ginger-garlic paste, chilies, saute for 1 min. add in the tomato puree, cashew paste, salt, spices, kasuri methi, simmer the gravy for 3-4 mins.
5. Add in the beaten curd, little water and continue cooking on low flame for 8-10 mins. Now finally add in little fresh cream and mix, dish out the kofta curry into a serving dish and place the fried koftas just before serving and garnish with coriander and fresh cream and serve hot.

Kofta Zaikedaar

Ingredient

For The Kofta Mixture

• Potatoes- 250 gms, boiled and mashed
• Sweet potato-150 gms, boiled and grated
• Salt to taste
• Green chili paste-1/2 tsp
• Ginger-garlic paste-1/2 tsp
• Garam masala powder-1/4 tsp
• Bread crumbs-1/2 cup
• Maida/corn flour powder as needed
• Oil to deep fry
• For the stuffing:
• Mava- 100 gms grated
• Chopped nuts- 2-3 tsp, almonds, cashews
• Saffron- 3- 4 strands
• Paneer-1/4 cup grated
• Chaat masala-1/4 tsp
• For the kofta gravy:
• Oil-2 tsp
• Ghee- 2 tsp
• Black cardamom- 1-2 no
• Cloves- 2-3 no
• Peppercorns-2-3 no
• Green cardamom-1-2 no
• Boiled onion paste- 1 cup
• Ginger garlic paste-1 tsp
• Chopped green chilies-1 tsp
• Poppy seed paste- 1 tsp
• Almond paste-2 tsp
• Curd- ¼ cup thick beaten
• Milk-2-3 tbsp.
• Water-1/4 cup
• Salt to taste
• Garam masala powder-1/4 tsp
• Rose water-2-3 tsp
• Fried nuts- 2-3 tbsp.
• Fried onions- 2- 3 tbsp.

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Method

1. Prepare all the ingredients for the kofta recipe.
2. In a mixing bowl, start with the combination of the potato and sweet potato, mix it with salt, spices, binding agents and divide the mixture into 12- 14 equal size rounds.
3. Flatten each round and place the mixed up stuffing inside each kofta and seal it well, shape it up. Coat with maida/corn flour and deep fry to a nice golden brown color and remove, drain off the excess oil and keep aside.
4. Now start with the gravy, heat oil and ghee in a thick bottomed pan, add in the whole spices, and boiled onion paste, cook it for a few minutes, add in the ginger-garlic, chilies, and little water and cook for 2-3 mins.
5. Add in the poppy seed paste, almond paste, milk, curd and allow to simmer for 10-12 mins.
6. Once the oil starts leaving the sides, it indicates that the gravy is getting cooked, now we can add our seasonings, spice powder and mix well.
7. Cook for 2-3 mins more and add little rose water, mix and start with the presentation, place the koftas in the hot gravy just before serving, garnish with fried onions, nuts, saffron milk, silver varq etc and serve.

Subzi Kofta Dum Pulao

Ingredients

For The Kofta Mixture

• Potatoes- 250 gms, boiled and grated
• Salt to taste
• Chaat masala-1/4 tsp
• Garam masala powder—1/4 tsp
• Coriander leaves- 2 tsp chopped
• Bread crumbs-1/2 cup
• Maida/corn flour powder- as needed for binding/coating
• For the stuffing:
• Boiled mashed mix veggies- 1 cup including carrots, peas, beans.
• Salt to taste
• Grated cheese-2-3 tbsp.
• Chaat masala-1/4 tsp
• Coriander leaves- 2 tsp chopped
• Chopped nuts- 2-3 tsp
• For the masala paste:
• Oil-2 tbsp.
• Onions- 2-3 med sized, cut
• Tomatoes-2-3 small, cut
• Ginger- 1 tbsp.
• Garlic- 4-5 cloves
• Red chilies- 4-5 no
• Green chilies- 2-3 no
• Peppercorns- 3-4 no
• Cloves- 3-4 no
• Green cardamom- 2 no
• Water-1 cup
• To cook the masala:
• Oil-2 tsp
• Ghee- 2 tsp
• Salt to taste
• Cashew paste-2 tsp
• Curd- ¼ cup beaten
• Garam masala powder-1/4 tsp
• Kasuri methi-1 tsp
• Turmeric powder-1/4 tsp
• Fresh cream-1/4 cup
• Coriander leaves- 2 tsp chopped
• To assemble the Kofta Pulao:
• Cooked white rice- 2-3 cups
• Fried onions- ½ cup
• Fried nuts- 2-3 tbsp.
• Rose water- 2- 3 tsp
• Mint and coriander leaves- 2-3 tbsp. chopped

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Method

1. Start with the preparation of the kofta, combine together the ingredients in a mixing bowl and add binding agents, mix and shape into koftas, stuff them individually and seal well, coat with maida/ cornflour powder, deep fry to a nice golden color and remove, keep aside.
2. In a pan with 2 tbsp. oil saute all the ingredients for the masala paste for 4-5 mins, cool and puree the entire mixture with little water.
3. Heat oil and ghee and cook the masala paste for 8-10 mins on a medium flame, add in the cashew paste, curd, turmeric powder, kasuri methi, adjust salt to taste and simmer for 5-6 mins.
4. Now add in the fresh cream and mix well. Add in the fried koftas and assemble it with the rice in a thick bottomed pan, add in the garnishes in the layers and sprinkle rose water, coriander, mint, fried onions and close the container, cook in steam/ dum for 20-25 mins, open and serve hot with raita/papad/pickle.

Celebrity Chef Kaviraj Khialani has a varied experience with hotels and airlines. He is also a consultant, food designer and food stylist. For more recipes by Chef Kaviraj; stay tuned to HerZindagi.