📖 Recipe
Sweet Potato and Tofu Kofta Curry
Tender sweet potato and tofu koftas stuffed with cashews and raisins, served in a rich, creamy gravy made with tomatoes, onions, cashews, and aromatic spices. This elegant curry is ideal for special occasions and festive meals.
Ingredients
Kofta
- 3 medium sweet potatoes
- 400 grams firm tofu
- 2 to 3 tablespoons corn flour or plain flour
- 4 tablespoons cashew nuts finely chopped
- 3 tablespoons raisins
- 1 tablespoon ginger and green chilli paste
- 1 tablespoon fresh coriander finely chopped
- ½ teaspoon garam masala
- ½ teaspoon cardamom powder
- salt to taste
Creamy Gravy
- 1 cup tomato purée
- 2 medium onions roughly chopped
- 4-6 garlic cloves
- 2 teaspoons grated ginger
- 2 to 3 tablespoons oil
- ½ teaspoon cardamom powder
- ¼ teaspoon mace powder optional
- 4 to 5 tablespoons coconut milk optional
- ½ teaspoon dried fenugreek leaves kasuri methi
- ¼ cup cashew nuts
- 2 tablespoons white poppy seeds
- 1 tablespoon melon seeds
- 2 tablespoons raisins
- 1 tablespoon kashmiri chilli powder
- ½ teaspoon turmeric powder
- 2 teaspoons ground coriander and cumin powder
- salt to taste
Garnish
- coriander leaves
Instructions
Prepare the Kofta
- Drain the tofu thoroughly and squeeze out as much moisture as possible. Pat dry with kitchen paper.
- Wash the sweet potatoes, pierce them with a fork, and microwave or cook until completely tender, about 12 to 15 minutes.
- Peel and mash the sweet potatoes until smooth and lump-free.
- Crumble the tofu and combine with the mashed sweet potatoes.
- Add the cornflour, ginger and green chilli paste, coriander, garam masala, cardamom powder, and salt. Mix well.
- Divide the mixture into equal portions.
- Place a few chopped cashews and raisins in the centre of each portion, then seal and shape into balls.
- Heat a paniyaram pan with a few drops of oil in each cavity.
- Cook the koftas on low heat, turning occasionally, until lightly golden all over.
- Remove and set aside.
Prepare the Gravy
- Soak the cashews, poppy seeds, melon seeds, and raisins in warm water for 20 minutes.
- Blend into a smooth paste and set aside.
- Heat oil in a heavy-bottomed pan or kadai.
- Add the onions, garlic, and ginger and sauté until lightly golden.
- Allow to cool slightly, then blend into a smooth purée, adding a little water if needed.
- Return the onion mixture to the same pan and cook over medium-high heat for 2 to 3 minutes.
- Add the tomato purée and cook for a few minutes.
- Stir in the Kashmiri chilli powder, turmeric powder, ground coriander and cumin powder, and salt.
- Add the cashew and seed paste and cook, stirring frequently.
- Reduce the heat and cook until the oil begins to separate around the edges.
- Add a little water if the gravy becomes too thick.
- Stir in the kasuri methi, cardamom powder, and mace powder.
- Simmer for 8 to 10 minutes.
- Add the coconut milk, if using, and mix well.
Assemble and Serve
- Reheat the gravy when ready to serve.
- Gently add the koftas and simmer briefly for 1 to 2 minutes.
- Garnish with fresh coriander and serve immediately.
Notes
- The koftas can be prepared in advance and added to the gravy just before serving.
- For a richer curry, increase the quantity of coconut milk.
- Avoid overcooking the koftas in the gravy, as they may become too soft.
- Serve with naan, paratha, roti, or jeera rice.
Nutrition
Calories: 382kcal | Carbohydrates: 50g | Protein: 13g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Sodium: 124mg | Potassium: 895mg | Fiber: 8g | Sugar: 10g | Vitamin A: 16656IU | Vitamin C: 12mg | Calcium: 199mg | Iron: 4mg
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
Swapping the usual paneer for tofu in these koftas works so well, they stay beautifully soft on the inside with a lovely golden crust on the outside, and that rich tomato and cashew gravy soaking into them makes this such a satisfying curry that nobody at the table ever guesses it is completely vegan.
great-secret-of-life says
so yummy and healthy kofta ...