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5 from 6 votes

Tofu Kofta Curry

Creamy tofu kofta balls in a spicy gravy.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Curry
Cuisine: Indian
Servings: 8 servings
Author: Vaishali ยท Holy Cow! Vegan Recipes



  • 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