Indian kofte curry

Indian kofte curry

This is a creamy, delicious, not-quite-so-healthy curry recipe that is based on a recipe I learned in a cooking class and this recipe from Veggie Num Num. I like to make the kofte balls with only potato, but you can use sweet potato or carrot, or a combination of all of the above. I also tried to make them slightly more healthy by baking the kofte balls rather than deep-frying them, which worked quite well.

This meal is fairly frugal, assuming that you have the spices on hand.Curry powder, turmeric, cumin, coriander and chilli flakes are all spices I use a lot of. I buy them in bulk from my local Indian supermarket, put a small amount into an old jar and keep the rest in the freezer, which keeps them fresh for ages.

It is also quite time-consuming to make all of the balls and then make the sauce, so this recipe is best made on a weekend or when you have more time. It reheats well, and we usually take leftovers to work for lunch.

Kofte ball ingredients (serves 4-5)
4 large potatoes, scrubbed
1 onion, diced finely
1 tsp minced ginger
2 tsp minced garlic
1 1/2 tbsp curry powder
3 tbsp potato flour
Peanut oil for baking
Curry sauce ingredients
2 tbsp peanut oil

5 cardamom pods, crushed

1 onion, diced

2 tsp minced garlic

1 tsp minced ginger

1 tsp turmeric

2 tsp ground coriander

2 tsp ground cumin

1 tsp chilli flakes (optional)

1/2 tin diced tomatoes

2 cups vegetable stock

1/2 cup Greek yogurt


Kofte ball method

Pre-heat oven to 200C (400F)

Prick potatoes with a fork and cook on HIGH in the microwave until soft (usually 4-5 minutes). Mash with a potato masher in a bowl until you achieve the consistency of mashed potato.

Kofte curry potato and spices

Add onion, ginger, garlic, curry powder and potato flour and mix to a dough-like consistency. Add more flour if necessary.

Vegetarian kofte balls

Shape mixture into golf ball-sized balls. Place onto a baking tray lined with baking paper, and drizzle with peanut oil.

Cooked kofte balls

Bake in the oven for 45-60 minutes, turning once, until golden brown.

Curry sauce method – start cooking this 15 minutes before your kofte balls are expected to finish cooking.

Kofte sauce onion

Heat the peanut oil in a large frying pan on medium heat. Add the cardamom pods and fry until fragrant (1-2 minutes). Add the onion and cook until soft. Add garlic, ginger, turmeric, cumin, coriander and chilli and cook until a paste is formed.

Kofte curry sauce

Add tinned tomatoes and stock and bring to a gentle boil. Cook for around 10 minutes, or until the mixture has reduced slightly.

Gluten free kofte curry

Reduce the heat to low and add the Greek yogurt. If the mixture is too thin, you can add some potato flour at this point to thicken it. Gently add the kofte balls and spoon the sauce over the top.

Enjoy with brown rice, pappadums, extra yogurt and Indian pickles.

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