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Tofu Kofta Curry

Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Curry
Cuisine: Indian
Servings: 8
Author: Vaishali Honawar


  • For the kofta:
  • 1/2 cup crumbled soft tofu
  • 1/4 cup Bengal gram dal (chana dal). Cover with water and soak at least a couple of hours. Cook until the dal is tender and most of the water has evaporated. Using just enough water to keep the blender blades moving, grind to a puree.
  • 2 potatoes , boiled and mashed
  • 1 tsp red chilli powder
  • 1 tsp
  • garam masala powder
  • 1/2 tsp cumin powder
  • 1 tsp coriander powder
  • Salt to taste
  • 4 tbsp cornstarch (cornflour)
  • 2 tbsp kasoori methi , crushed between palms
  • Oil to deep fry.
  • For the curry:
  • 1 large onion
  • 1 tbsp garlic paste
  • 1- inch piece of ginger , finely grated
  • 1/2 tsp turmeric powder
  • 12 cashews , soaked in water for about 30 minutes, then blended to a paste
  • 1 cup tomato puree or crushed tomatoes
  • 1/2 tsp
  • garam masala powder
  • 1/2 tsp coriander powder
  • 1/4 tsp cumin powder
  • 1/4 tsp red chilli powder
  • 1/4 cup soy creamer
  • 1/4 cup chopped coriander leaves , for garnish
  • 1 tbsp canola or other vegetable oil


  • Make the kofta:
  • Heat the oil in a skillet or a kadhai (a small, Indian-style wok).
  • Mix all the ingredients together and shape into 3/4-inch balls.
  • Deep fry, a few at a time, until each kofta turns golden-brown. Remove to a dish lined with paper towels and drain. Set aside.
  • Make the curry:
  • Heat the oil in a skillet.
  • Add the onions and saute until golden-brown.
  • Add the coriander, cumin, chilli and turmeric powders.
  • Immediately add the ginger and garlic and saute for a few seconds.
  • Add the cashewnut paste and cook, sauteing, for a couple of minutes.
  • Now add the tomato puree and cook, stirring often, until the oil surfaces.
  • Add 2 cups of water or vegetable stock, bring to a boil, then simmer until you have a fairly thick gravy, about 10 to 15 minutes.
  • Add the salt and garam masala. Stir everything well, then add the soy creamer and stir in. Turn off the heat.
  • Pour the curry over the kofta balls and garnish with the coriander.
  • Serve hot, preferably with delicious
  • pooris