When I am in the mood for comfort food and curry this is usually my go to recipe. Kofta is traditionally ground up veggies mixed with besan (chickpea flour), shaped into balls, fried and then placed in a flavorful curry sauce. I use the oven to crisp them up just to make things a little easier and lighter. I decided to go with korma because I love the rich thick texture of it. Traditional korma is made with dairy products like milk and heavy cream but I use cashew milk which is good substitute for anyone who doesn't want to use dairy but still wants a thick gravy.  For the veggies in the kofta I used cauliflower, carrots, and potato. Different kofta recipes call for different veggies such as cabbage or broccoli. If you want me to test different kofta recipes with different veg and curry combinations let me know and I’ll work on another recipe! Otherwise this one was pretty amazing. Korma is best served with Naan (soft pillowy flatbread) but can also be served with any grain of your choice.


For the Kofta:

  • 2 cups of cauliflower florets

  • 1/2 a large carrot chopped into chunks

  • 1 cup of plain mashed potatoes

  • 1 handful of cilantro

  • 1/4 cup of coarsely ground breadcrumbs

  • 1/4 cup of chickpea flour

  • 1 tsp of toasted cumin seeds

  • 1 tsp of salt

  • 1/2 tbsp of garam masala

  • 2 tsp of garlic paste

  • 1 tsp of ginger paste

  • 1 tsp neutral tasting oil

Korma Sauce

  • 1 ½  cups of plain unsweetened cashew milk

  • 1 tbsp Oil

  • 1 medium onion, sliced

  • 1 tsp of garlic paste

  • 1 tsp  of ginger

  • 1 tbsp of Garam masala

  • 1 Bay leaf

  • 1 whole cinnamon stick

  • 3 cardamom pods

  • 3 cloves

  • ½ tbsp raw cane sugar

  • 2 pinches of salt to taste

  • Freshly ground black pepper

For the Kofta:

1. Preheat your oven to  450 degrees F.

2. Ground up veggies and, and cilantro in a food processor by pulsing and scraping down the sides of the container until you have a nice course mixture. You want make sure you don't grind the ingredients up so much that you make a paste.

3. Place mixture in large mixing bowl. Sift in chickpea flour. Add the rest of the ingredients and mix well. Add more oil if the mixture is looking too dry or more chickpea flour if mixture is looking too wet.

4.Spoon out a portion of the mixture and form in to balls with your hands. Use an ice cream scoop to ensure all of the balls come out to the same size. Place the balls on a parchment paper lined baking sheet. Place in the oven for 15 minutes (turning the sheet around halfway through) or until the balls are lightly browned.

5. Take out of oven when ready and set aside.

For the Korma:

1.Place a large pot on high heat. When the pan is hot add in oil, along with onions, garlic and ginger paste, salt, sugar, cinnamon sticks, cardamom, cloves, and bay leafs. Turn the heat to low and mix well so all ingredients are incorporated. Let the onions soften and caramelize.

2. Add in cashew milk and garam masala and stir well until milk gets bubbly but does not boil. Do a taste test and add a tad more salt and sugar if needed. Korma is meant to have a subtle sweetness and savory note.

3. In a serving bowl ladle the sauce on the bottom, being careful to pick out the whole herbs and spices you used (bay leaf, cinnamon, cardamom, and cloves). Place the kofta gently one by one in the sauce, softly rolling them around to get coated and absorbed by the sauce.

4. Top with chopped cilantro and freshly ground black pepper. Serve with warm fluffy Naan and enjoy!

Recipe, MainsFarihah BegumComment