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“Vegetarian koftas in a lovely gravy… yum! I originally got this recipe from and it was really vague on instructions, so after making it last night, I’ve clarified some points. The result is a very tasty curry-like dish with a slight hint of sweetness which can be served beautifully over basmati rice. For the koftas, I used carrots, peas and potato, but you can use other favorite vegetables, just so the consistency after mashing facilitates ball-forming. I didn’t have green chili paste, so I substituted an equal amount of sriracha, the chili sauce with the rooster on the bottle! Times are estimated.”

Ingredients Nutrition


  1. ~~~ FOR KOFTA ~~~ Mash all the boiled vegetables. Mix ginger paste, pepper, flour and salt in well.
  2. Make into small (1-inch diameter) kofta balls. You really don’t have to take the time to form these… just drop by spoonfuls into approximate 1-inch balls.
  3. Heat oil on high.
  4. Reduce heat to medium and test out one kofta ball by frying until golden-to-dark brown, turning to brown the second side as well. You must be very gentle as these are quite fragile. If the kofta in the oil splatters too much, add a little more flour to the remaining kofta mixture and try again.
  5. Cook the remaining koftas in batches and drain on paper towels.
  6. ~~~ FOR GRAVY ~~~ Heat oil in pan.
  7. Fry bay leaves for 30 seconds.
  8. Add onion paste, ginger-garlic paste and green chilli paste. Fry the mixture till it becomes golden brown and starts separating from oil.
  9. Add the tomatoes and sauté for about 3 minutes.
  10. Add garam masala, red chilli powder, turmeric, ground coriander and salt to the mixture and heat for about 3-4 minutes on medium.
  11. Add enough water to the mixture to make a thick gravy.
  12. Bring the gravy to gentle boil, then reduce the heat and cover, allowing to cook for 4-5 minutes.
  13. Add half of the cream (2 tablespoons) and stir to blend with gravy.
  14. ~~~ TO FINISH ~~~ 5-10 minutes prior to serving, add kofta balls to gravy. Heat on medium to 2-3 minutes.
  15. Garnish with the remaining cream and finely chopped coriander leaves.

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