When it comes to delicious and satisfying meals, few options can beat a well-made kofta. And when that kofta is filled with tender vegetables and smothered in a rich, creamy sauce? Well, you’ve got yourself a culinary masterpiece! In this article, we’re excited to share 18 mouthwatering creamy vegetable koftas recipes to elevate your cooking game. From classic combinations like spinach and paneer to innovative pairings like beetroot and corn, these recipes are sure to delight both vegetarians and non-vegetarians alike.
Whether you’re in the mood for something comforting and familiar or adventurous and exotic, we’ve got a creamy vegetable kofta recipe that’s perfect for every occasion. So go ahead, get cooking, and indulge in the flavors of India like never before!
Creamy Spinach and Paneer Koftas in Tomato Gravy
Experience the flavors of India with this creamy and delicious dish, featuring spinach and paneer koftas cooked in a rich tomato gravy.
Ingredients:
– 250g paneer (Indian cheese), crumbled
– 1 cup fresh spinach leaves, chopped
– 1/2 cup breadcrumbs
– 1/4 cup grated carrots
– 1/4 cup chopped onions
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt, to taste
– 2 tablespoons butter
– 2 medium tomatoes, pureed
– 1 teaspoon cumin powder
– 1/2 teaspoon coriander powder
– 1/2 teaspoon garam masala powder
– 1/4 teaspoon turmeric powder
Instructions:
1. Preheat oven to 180°C.
2. In a bowl, mix together paneer, spinach, breadcrumbs, carrots, onions, garlic, and salt.
3. Shape into koftas and place on a baking sheet lined with parchment paper.
4. Drizzle with olive oil and bake for 15-20 minutes or until lightly browned.
5. In a pan, heat butter over medium heat. Add cumin powder, coriander powder, garam masala powder, and turmeric powder. Cook for 1 minute.
6. Add pureed tomatoes and cook until the gravy thickens. Serve with koftas.
Cooking Time: 30-40 minutes
Spicy Mixed Vegetable Koftas with Coconut Sauce
Add a burst of flavor to your meals with these spicy mixed vegetable koftas wrapped in a creamy coconut sauce.
Ingredients:
– 1 cup cooked brown rice
– 1/2 cup finely chopped onion
– 1/2 cup grated zucchini
– 1/4 cup grated carrot
– 1/4 cup red bell pepper, diced
– 1 minced garlic clove
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1/4 cup coconut milk
– 2 tablespoons plain Greek yogurt
– 1 tablespoon honey
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, combine cooked rice, chopped onion, grated zucchini, carrot, and red bell pepper.
3. Add minced garlic, olive oil, cumin, smoked paprika, salt, and pepper; mix well.
4. Divide mixture into 8 portions and shape each into a kofta.
5. Place koftas on a baking sheet lined with parchment paper and bake for 15-20 minutes or until golden brown.
6. Meanwhile, combine coconut milk, Greek yogurt, and honey in a bowl.
7. Serve warm koftas with coconut sauce drizzled over the top; garnish with fresh cilantro leaves.
Cooking Time: 20 minutes
Mushroom and Sweet Potato Koftas in Cashew Gravy
This recipe combines the earthy flavors of mushrooms and sweet potatoes with the creaminess of cashews, all wrapped up in a savory kofta. Perfect for a cozy dinner or as an appetizer for your next gathering.
Ingredients:
– 1 large sweet potato, cooked and mashed
– 1 cup mixed mushrooms (button, cremini, shiitake), finely chopped
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 egg, lightly beaten
– 1 tablespoon olive oil
– Salt and pepper to taste
– Cashew gravy (see below for recipe)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine sweet potato, mushrooms, breadcrumbs, Parmesan cheese, and egg. Mix until just combined.
3. Divide mixture into 8-10 portions. Shape each portion into a kofta.
4. Place koftas on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
5. Bake for 20-25 minutes or until golden brown.
Cashew Gravy:
– 1/2 cup cashews
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup vegetable broth
– Salt and pepper to taste
1. Soak cashews in water for at least 30 minutes.
2. Drain and blend with olive oil, garlic, and vegetable broth until smooth.
3. Season with salt and pepper to taste.
Beetroot and Corn Koftas in Yogurt Sauce
A flavorful twist on traditional koftas, these beetroot and corn filled patties are served with a refreshing yogurt sauce perfect for a warm summer evening.
Ingredients:
– 1 cup cooked and mashed beetroot
– 1/2 cup corn kernels
– 1/4 cup breadcrumbs
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Yogurt sauce ingredients: (see below)
Yogurt Sauce:
– 1 cup plain yogurt
– 1 tablespoon lemon juice
– 1/2 teaspoon honey
– Salt to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, combine mashed beetroot, corn kernels, breadcrumbs, parsley, garlic, and olive oil. Mix well.
3. Divide mixture into 4-6 portions depending on desired kofta size. Shape each portion into a ball and flatten slightly into patties.
4. Cook koftas for 4-5 minutes per side or until golden brown.
5. Meanwhile, whisk together yogurt sauce ingredients.
6. Serve cooked koftas with yogurt sauce and garnish with additional parsley if desired.
Cooking Time: 12-15 minutes
Lauki (Bottle Gourd) Koftas in Rich Onion-Tomato Gravy
A popular Indian dish from the Punjabi cuisine, Lauki Koftas are crispy and flavorful dumplings made from bottle gourd (lauki) and served in a rich onion-tomato gravy.
Ingredients:
– 2 medium-sized bottle gourds, peeled and grated
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 1/2 teaspoon cumin powder
– 1/4 teaspoon coriander powder
– Salt, to taste
– 2 tablespoons all-purpose flour
– Vegetable oil, for frying
– For the gravy:
+ 2 medium-sized onions, chopped
+ 3 cloves of garlic, minced
+ 2 medium-sized tomatoes, diced
+ 1 tablespoon butter
+ 2 tablespoons all-purpose flour
+ Salt and pepper, to taste
Instructions:
1. In a bowl, mix together grated lauki, chopped onion, minced garlic, cumin powder, coriander powder, and salt.
2. Add the flour and mix well.
3. Divide the mixture into small portions and shape each portion into a round kofta.
4. Fry the koftas in hot oil until golden brown.
5. For the gravy, melt butter in a pan over medium heat. Add chopped onions and sauté until translucent.
6. Add garlic, tomatoes, salt, and pepper, and stir well.
7. Gradually add 1 cup of water to the mixture, stirring continuously.
8. Simmer for 10-15 minutes or until the gravy thickens.
9. Serve the koftas in the rich onion-tomato gravy.
Cooking Time: Approximately 25-30 minutes
Broccoli and Cheese Koftas in Creamy Almond Sauce
Transform the flavors of Greece with these savory koftas, bursting with broccoli, cheese, and a hint of nutty goodness. Serve as an appetizer or main course, and watch them disappear!
Ingredients:
– 1 head of broccoli, chopped
– 1 cup grated cheddar cheese
– 1/2 cup breadcrumbs
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1/4 cup olive oil
– Creamy Almond Sauce (recipe below)
– Fresh parsley, for garnish
Creamy Almond Sauce:
– 1/2 cup almond butter
– 1/4 cup plain Greek yogurt
– 2 tablespoons lemon juice
– 1 clove garlic, minced
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together broccoli, cheese, breadcrumbs, parsley, garlic, paprika, salt, and pepper.
3. Using your hands, shape mixture into 8-10 koftas.
4. Place koftas on a baking sheet lined with parchment paper. Drizzle with olive oil.
5. Bake for 15-20 minutes or until golden brown.
6. Serve warm with Creamy Almond Sauce spooned over the top. Garnish with parsley.
Cooking Time: 15-20 minutes
Cauliflower and Peas Koftas in Spiced Tomato Gravy
A flavorful and nutritious twist on traditional koftas, this recipe combines the natural sweetness of cauliflower and peas with a rich spiced tomato gravy.
Ingredients:
• 1 head of cauliflower, broken into florets
• 1 cup fresh or frozen peas
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup breadcrumbs
• 2 tablespoons olive oil
• 2 medium tomatoes, diced
• 1 tablespoon tomato paste
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cayenne pepper (optional)
• Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, combine cauliflower, peas, onion, garlic, cumin, smoked paprika, salt, and black pepper.
3. Mix in breadcrumbs and olive oil.
4. Divide mixture into 8-10 portions and shape each into a kofta.
5. Place koftas on a baking sheet lined with parchment paper and bake for 20-25 minutes or until golden brown.
6. While koftas are cooking, heat diced tomatoes, tomato paste, cinnamon, and cayenne pepper (if using) in a saucepan over medium heat.
7. Serve koftas in the spiced tomato gravy, garnished with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Carrot and Ginger Koftas in Coconut Milk Curry
This recipe brings together the warmth of Indian spices with the sweetness of carrots and ginger, all wrapped up in a creamy coconut milk curry. Perfect for a cozy night in or a special occasion.
Ingredients:
– 1 cup cooked carrots
– 2 inches piece of fresh ginger, grated
– 1/2 cup breadcrumbs
– 1/4 cup chopped fresh cilantro
– 1/2 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Coconut milk curry sauce (recipe below)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine cooked carrots, grated ginger, breadcrumbs, cilantro, cumin, smoked paprika, salt, and pepper.
3. Mix well with your hands until just combined.
4. Shape mixture into small koftas.
5. Place koftas on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes or until lightly browned.
Coconut Milk Curry Sauce:
– 1 can (14 oz) coconut milk
– 2 tablespoons curry powder
– 1 teaspoon garam masala
– Salt to taste
Combine all ingredients in a saucepan and simmer over medium heat for 5-7 minutes or until thickened slightly. Serve koftas in the curry sauce, garnished with cilantro if desired.
Cooking Time: 30-40 minutes (including preparation)
Sweet Potato and Lentil Koftas in Cashew-Tomato Sauce
Experience the harmonious blend of sweet potato, lentils, and cashews in these flavorful koftas, served in a rich tomato sauce.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 cup brown or green lentils, cooked and rinsed
– 1/4 cup chopped fresh parsley
– 1/4 cup breadcrumbs
– 1/2 teaspoon cumin
– Salt and pepper to taste
– 1/2 cup cashews
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 2 cups canned crushed tomatoes
– 1 tablespoon tomato paste
– 1 teaspoon smoked paprika (optional)
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine mashed sweet potatoes, lentils, parsley, breadcrumbs, cumin, salt, and pepper.
3. Using your hands or a spoon, shape the mixture into small patties (about 1/4 cup each).
4. Place koftas on a baking sheet lined with parchment paper and drizzle with olive oil.
5. Bake for 20-25 minutes or until golden brown.
6. While the koftas bake, heat chopped onion and minced garlic in a large skillet over medium-high heat until softened.
7. Add crushed tomatoes, tomato paste, smoked paprika (if using), and cashews to the skillet. Simmer for 10-15 minutes, stirring occasionally.
8. Serve warm koftas with the Cashew-Tomato Sauce and garnish with fresh cilantro leaves.
Cooking Time: 40-45 minutes
Zucchini and Corn Koftas in Mint-Coriander Gravy
A refreshing twist on traditional koftas, these zucchini and corn patties are flavored with aromatic spices and served in a cooling mint-coriander gravy. Perfect for a summer evening or as a unique appetizer.
Ingredients:
– 1 medium zucchini, grated
– 1 cup corn kernels
– 1/2 cup breadcrumbs
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– For the gravy:
+ 1/4 cup fresh mint leaves
+ 1/4 cup coriander leaves
+ 2 tablespoons yogurt
+ 1 tablespoon lemon juice
+ Salt to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, combine zucchini, corn, breadcrumbs, parsley, garlic, and olive oil. Mix well.
3. Shape mixture into patties. Grill for 4-5 minutes per side, or until golden brown.
4. Meanwhile, blend mint, coriander, yogurt, lemon juice, and salt to make the gravy.
5. Serve koftas with mint-coriander gravy spooned over top.
Cooking Time: 12-15 minutes
Pumpkin and Chickpea Koftas in Creamy Cashew Gravy
Warm up with this seasonal twist on traditional koftas, featuring roasted pumpkin and chickpeas wrapped in a crispy exterior. The creamy cashew gravy adds a rich and indulgent touch to these flavorful bites.
Ingredients:
– 1 cup cooked chickpeas
– 1/2 cup canned pumpkin puree
– 1/4 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– 1 egg, lightly beaten
– Salt and pepper to taste
– Creamy Cashew Gravy (recipe below)
– Fresh parsley or cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine chickpeas, pumpkin puree, breadcrumbs, Parmesan cheese, and olive oil. Mix well.
3. Add the beaten egg and mix until a cohesive mixture forms.
4. Divide the mixture into 6-8 portions and shape each portion into a ball. Flatten slightly into kofta shapes.
5. Bake for 20-25 minutes or until golden brown.
Creamy Cashew Gravy:
– 1/2 cup cashews
– 1/4 cup nutritional yeast
– 1 tablespoon olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Soak cashews in water for at least 30 minutes. Blend with remaining ingredients until smooth. Simmer for 5-7 minutes or until thickened.
Serve: Serve koftas hot, topped with creamy cashew gravy and garnished with fresh herbs.
Malai Koftas with Mixed Vegetables and Khoya
This recipe combines the tender goodness of vegetable koftas with a rich and creamy khoya-based curry, making it a perfect dish for special occasions.
Ingredients:
For the koftas:
– 1 cup mixed vegetables (peas, carrots, cauliflower)
– 1/2 cup boiled potatoes, mashed
– 1/4 cup gram flour
– 1/4 teaspoon cumin powder
– Salt, to taste
– Vegetable oil, for frying
For the curry:
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon khoya (dried milk solids)
– 1 cup mixed vegetables (peas, carrots, cauliflower)
– 1 teaspoon cumin powder
– Salt, to taste
– 2 tablespoons heavy cream
Instructions:
1. Heat oil in a pan and fry the kofta mixture until golden brown. Drain and set aside.
2. In the same pan, sauté onions and garlic until softened.
3. Add khoya, mixed vegetables, cumin powder, salt, and 1 cup water. Bring to a boil, then simmer for 10 minutes.
4. Stir in heavy cream and cooked koftas. Simmer for an additional 2-3 minutes or until the sauce thickens.
5. Serve hot with basmati rice or naan.
Cooking Time: 20-25 minutes
Spinach and Corn Koftas in Tomato-Onion Gravy
A flavorful twist on traditional koftas, these spinach and corn filled meatballs are simmered in a rich tomato-onion gravy, perfect for a cozy dinner or a gathering with friends.
Ingredients:
– 1 pound ground beef
– 1/2 cup cooked spinach
– 1 cup frozen corn kernels, thawed
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 egg
– 1 tablespoon breadcrumbs
– Salt and pepper, to taste
– Tomato-onion gravy (recipe below)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine ground beef, spinach, corn kernels, onion, garlic, egg, and breadcrumbs. Mix well with your hands until just combined.
3. Form into small koftas and place on a baking sheet lined with parchment paper. Bake for 18-20 minutes or until cooked through.
4. Serve hot in tomato-onion gravy (recipe below). Garnish with chopped parsley if desired.
Tomato-Onion Gravy:
– 2 tablespoons olive oil
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 2 cups canned crushed tomatoes
– Salt and pepper, to taste
Cook onion and garlic in olive oil until softened. Add crushed tomatoes and simmer for 10-15 minutes or until thickened. Season with salt and pepper.
Paneer and Nut Koftas in Rich Cream Sauce
Experience the rich flavors of India with this delightful recipe featuring paneer and nut koftas smothered in a decadent cream sauce.
Ingredients:
– 250g paneer, crumbled
– 1/2 cup chopped almonds
– 1/4 cup grated cheddar cheese
– 1 egg
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– Vegetable oil for frying
– Rich Cream Sauce ingredients (below)
Rich Cream Sauce:
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1 tablespoon all-purpose flour
– Salt and pepper to taste
Instructions:
1. Preheat the oil in a deep frying pan for frying koftas.
2. In a bowl, mix crumbled paneer, chopped almonds, grated cheese, egg, lemon juice, salt, and pepper. Shape into small patties.
3. Fry the koftas until golden brown, about 3-4 minutes per side.
4. In a separate pan, melt butter over medium heat. Add garlic and sauté for 1 minute.
5. Pour in heavy cream, whisking continuously to avoid lumps. Bring to a simmer and cook for 2-3 minutes or until thickened.
6. Serve the fried koftas with the rich cream sauce spooned over the top.
Cooking Time: 20-25 minutes
Potato and Peas Koftas in Fragrant Cardamom Gravy
Elevate your dinner game with this aromatic Indian-inspired recipe, featuring crispy potato and peas koftas smothered in a rich cardamom-infused gravy.
Ingredients:
– 2 large potatoes, boiled and mashed
– 1 cup fresh or frozen peas
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons all-purpose flour
– 2 eggs, beaten
– Vegetable oil for frying
– Cardamom Gravy (recipe below)
Instructions:
1. In a bowl, combine mashed potatoes, peas, onion, garlic, cumin, salt, and pepper. Mix well.
2. Add flour and mix until just combined.
3. Beat in the eggs. Divide mixture into 8-10 portions. Shape each portion into a kofta.
4. Heat about 1/2 inch of oil in a non-stick skillet over medium-high heat. Fry koftas until golden, about 4 minutes per side.
5. Serve with Cardamom Gravy (recipe below).
Cardamom Gravy:
– 2 tablespoons butter
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground cardamom
– 1 cup chicken or vegetable broth
– Salt and pepper to taste
Combine butter, onion, and garlic in a pan. Cook until softened. Add cumin, cardamom, and broth. Simmer for about 5 minutes or until slightly thickened. Season with salt and pepper.
Cooking Time: 30-40 minutes (including gravy preparation)
Tofu and Vegetable Koftas in Spiced Curry Sauce
This recipe is a flavorful twist on traditional koftas, featuring crispy tofu and vegetable skewers served in a rich spiced curry sauce. Perfect for a quick and satisfying meal or as an appetizer for a dinner party.
Ingredients:
– 1 block of firm tofu, drained and crumbled
– 1 cup mixed vegetables (bell peppers, onions, mushrooms, etc.)
– 1/4 cup breadcrumbs
– 2 tablespoons curry powder
– 1 teaspoon garam masala
– Salt and pepper to taste
– 1/4 cup spiced curry sauce (see below for recipe)
– Vegetable oil for frying
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, mix together tofu, vegetables, breadcrumbs, curry powder, garam masala, salt, and pepper.
3. Divide mixture into 4-6 portions, depending on desired kofta size.
4. Shape each portion into a ball and then flatten slightly into a disk shape.
5. Place koftas on a baking sheet lined with parchment paper.
6. Drizzle with spiced curry sauce and serve hot.
Spiced Curry Sauce:
– 1 can of coconut milk
– 2 tablespoons tomato paste
– 1 tablespoon curry powder
– 1/4 teaspoon cayenne pepper (optional)
– Salt to taste
Combine all ingredients in a bowl and whisk until smooth. Refrigerate for at least 30 minutes before serving.
Cooking Time: 20-25 minutes
Eggplant and Potato Koftas in Tomato-Cashew Gravy
Savor the flavors of India with these aromatic koftas, packed with eggplant, potato, and spices, served in a rich tomato-cashew gravy.
Ingredients:
– 1 large eggplant, diced
– 2 large potatoes, peeled and diced
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon cayenne pepper
– Salt, to taste
– 1 cup breadcrumbs
– 1/4 cup cashew nuts, roasted and chopped
– 2 tablespoons olive oil
– 2 cups tomato puree
– 1 cup water
– Fresh cilantro, for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, combine eggplant, potatoes, onion, garlic, cumin, coriander, cayenne pepper, and salt.
3. Mix well and shape into koftas. Coat with breadcrumbs.
4. Heat olive oil in a skillet and cook koftas until golden brown.
5. In a separate saucepan, combine tomato puree, water, and cashew nuts. Bring to a simmer.
6. Serve koftas in the tomato-cashew gravy, garnished with fresh cilantro.
Cooking Time: 45 minutes
Quinoa and Vegetable Koftas in Coconut-Curry Sauce
A flavorful and nutritious twist on traditional koftas, this recipe combines quinoa with a medley of colorful vegetables, wrapped in a fragrant coconut-curry sauce.
Ingredients:
– 1 cup cooked quinoa
– 1/2 cup finely chopped onion
– 1/2 cup finely chopped bell pepper
– 1/4 cup grated carrot
– 1/4 cup rolled oats
– 1 egg, lightly beaten
– 1 tablespoon olive oil
– 1 teaspoon curry powder
– Salt and pepper to taste
– 1 can (14 oz) coconut milk
– 2 tablespoons curry paste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine quinoa, onion, bell pepper, carrot, oats, egg, olive oil, curry powder, salt, and pepper. Mix well.
3. Shape mixture into small patties.
4. Place patties on a baking sheet lined with parchment paper and bake for 15-20 minutes or until lightly browned.
5. In a large skillet, combine coconut milk and curry paste. Simmer over medium heat for 2-3 minutes or until sauce thickens slightly.
6. Serve koftas in the coconut-curry sauce.
Cooking Time: 25-30 minutes
Summary
Indulge in the rich flavors of creamy vegetable koftas with these 18 mouthwatering recipes! From classic Spinach and Paneer Koftas to innovative Pumpkin and Chickpea, each dish combines tender vegetables with decadent sauces. Whether you’re looking for a comforting meal or a show-stopping appetizer, this collection has something for every occasion. Discover flavorful pairings like Creamy Spinach and Tomato Gravy, Spicy Mixed Vegetable and Coconut Sauce, and many more. Get ready to elevate your cooking game with these versatile and delicious recipes!
