Nut-Free Kofta Curry

Dive into the comforting flavors of this Nut-Free Kofta Curry, a wholesome twist on a traditional Indian classic. Crafted with tender vegetable and paneer koftas, this recipe is a delightful combination of mashed potatoes, carrots, green peas, and aromatic spices, all brought together without the use of nuts—making it a perfect choice for those with nut allergies. Each golden-fried kofta is simmered in a creamy tomato-based curry infused with garam masala, cumin, and coriander, creating a rich and flavorful dish that pairs exquisitely with fluffy basmati rice or warm naan. Ready in just over an hour, this curry guarantees a deliciously satisfying meal for the whole family and is an ideal way to enjoy authentic Indian cuisine with a modern, allergy-friendly twist.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 medium Potato
• 1 large Carrot
• 100 grams Green peas, frozen
• 200 grams Paneer (Indian cottage cheese)
• 2 tablespoons Cornstarch
• 1 teaspoon Salt
• 0.5 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 1 large Onion
• 200 milliliters Tomato puree
• 1 tablespoon Ginger-garlic paste
• 100 milliliters Cooking cream
• 4 tablespoons Vegetable oil
• 250 milliliters Water
• 2 tablespoons Fresh coriander leaves, chopped

Directions

Step 1

Boil the potatoes and carrot until tender. Peel and mash them in a large mixing bowl.

Step 2

Blanch the green peas in hot water for 3-4 minutes and add to the mashed vegetables.

Step 3

Grate the paneer and add it to the bowl with the mashed vegetables.

Step 4

Mix in 1 tablespoon of cornstarch, salt, 0.25 teaspoon of cumin, 0.5 teaspoon of coriander powder, 0.25 teaspoon of turmeric powder, and 0.25 teaspoon of red chili powder. Combine everything well to form a dough-like consistency.

Step 5

Shape the mixture into small balls (koftas) and dust them with the remaining cornstarch.

Step 6

Heat 2 tablespoons of vegetable oil in a frying pan over medium heat. Fry the koftas until golden brown. Drain on paper towels and set aside.

Step 7

For the curry, chop the onion finely. In a saucepan, heat 2 tablespoons of oil over medium heat and sauté the onions until translucent.

Step 8

Add the ginger-garlic paste to the onions and cook for another 2 minutes.

Step 9

Stir in the remaining cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala. Cook for 1 minute.

Step 10

Add the tomato puree and cook until the oil starts to separate from the tomato mixture.

Step 11

Pour in the water and bring the mixture to a simmer.

Step 12

Reduce the heat to low and stir in the cooking cream. Simmer for another 5 minutes, stirring occasionally.

Step 13

Add the fried koftas gently into the curry and let them simmer for 2-3 minutes to absorb some of the curry flavors.

Step 14

Garnish with chopped coriander leaves and serve hot with rice or naan.

Nutrition Facts

Serving size	1543 grams (1543.0g)

Amount per serving	% Daily Value*
Calories	2089

Total Fat 147.10g	189%
Saturated Fat 63.00g	315%
Polyunsaturated Fat 37.60g
Cholesterol 253mg	84%
Sodium 3255mg	142%
Total Carbohydrate 151.20g	55%
Dietary Fiber 20.70g	74%
Total Sugars 36.70g
Protein 58.40g	117%

Vitamin D 0IU	0%
Calcium 691mg	53%
Iron 10mg	57%
Potassium 3249mg	69%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.2%

Protein: 10.8%

Carbs: 28.0%