Vegan Sweet Potato and Tofu Kofta Curry !

 Palak and Paneer kofta curry.

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You will need :- Kofta

  • 3 medium sweet potatoes
  • 1 packet of tofu almost 400 g
  • 2 - 3 tbsp corn flour or plain flour
  • Salt to taste
  • 4 tbsp chopped cashew nuts
  • 3 tbsp raisins
  • 1 tbsp. ginger  green chilli paste
  • 1tbsp.finely chopped coriander 
  • Pinch of garam masala
  • Pinch of cardamom powder
You will need :- Creamy Gravy
  • 1 cup tomato puree ( 2/3 tomato + 1/3 water )
  • 2 medium onion roughly chopped
  • 2-3 cloves garlic
  • 2 tsp. grated ginger
  • 2-3 tbsp. oil
  • Pinch of cardamom powder
  • Pinch of mace powder ( Javentri ) optional
  • 4 - 5 tbsp. light coconut milk ( optional )
  • 1/2 tsp. kasoori methi
  • Salt to taste
  • 1/4 cup plain cashew nuts + 2 tbsp. poppy seeds + 1tbsp. + 2 tbsp.raisins +1tbsp melon seeds soaked in a warm water
  • 1 tbsp. Kashmir chilli powder 
  • 1/2 tsp. ground turmeric
  • 2 tsp. ground coriander and cumin
  • Handful of chopped coriander 
Method :- kofta

Squeeze the water out of the tofu, make sure no moisture is left. ( I wrap in the kitchen tissue paper and leave it for 2-3 hours )
Wash sweet potato thoroughly and pierce with fork or sharp knife.
Place them on a M/W proof plate and cook 12-15 minutes or until the flesh is thoroughly cooked and tender.
Let it cool little and remove skin, mash them with a potato masher or by hand.
Sweet potato mash should be without any lumps.

Mash tofu and combine with mashed sweet potatoes.
Add corn flour, ginger  green chilli paste, finely chopped coriander, garam masala and cardamom powder.
Once again mix all the ingredients well and make equal sized balls, press slightly place cashew and raisins and seal the ball properly. Repeat with remaining balls and filling.
Heat paniyaram pan,add few drops of oil and place stuffed koftas to cook.
Cook the koftas till light golden brown on a low heat.
Remove them and leave it aside for later use.

Method :- Creamy Curry

Grind soaked cashew and seeds in a grinder to a puree.
Heat oil in a heavy based kadai or pan.
Add onion, garlic and ginger and saute till light pink.
Switch off the heat.
Transfer sauteed onion. garlic and ginger in a processor and process till you get fine puree. ( Maybe you'll need little water )
Turn on the heat, add pureed onion mixture in to same kadai and start cooking on a high heat for 2-3 minutes.
Add tomato puree and continuously cook the mixture.
Add chilli powder, turmeric, ground coriander and cumin powder and salt.
After 2-3 minutes add cashew paste and keep cooking the mixture.
Turn the heat down and cook slowly till you see oil separating on side of the pan.
Add little water if gravy is too thick.
Add kasoori methi, cardamom and mace powder.
Let the gravy cook for 8-10 minutes.
Add coconut milk, garam masala and switch off the heat.
When ready to serve, heat the gravy once again add koftas, garnish with coriander and serve straight away.
Enjoy with round and soft gujarati rotlis, naan or plain paratha.

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