Vegetarian Delight: How to Make Chickpea Qoofta Curry from Scratch
Kofta curry is a classic Indian dish that consists of meatballs cooked in a spicy tomato-based sauce. However, for those who prefer a vegetarian or vegan version, qoofta curry is an excellent option. Made with chickpea flour and a blend of aromatic spices, these meatless koftas are packed with flavor and texture. Here is a unique and delicious recipe for qoofta curry that is sure to impress your taste buds.
Ingredients:
For the qooftas:
- 2 cups of chickpea flour
- 1/2 cup of finely chopped onions
- 1/2 cup of finely chopped fresh cilantro
- 2 tablespoons of vegetable oil
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1/2 teaspoon of ground turmeric
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of ground cardamom
- 1/2 teaspoon of salt
- 1/4 teaspoon of cayenne pepper
- 1/2 cup of water
For the curry sauce:
- 2 tablespoons of vegetable oil
- 1 large onion, finely chopped
- 4 cloves of garlic, minced
- 1 tablespoon of grated ginger
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of ground turmeric
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of ground cardamom
- 1/4 teaspoon of cayenne pepper
- 2 cups of tomato puree
- 1 cup of water
- Salt and pepper to taste
- Fresh cilantro for garnish
Directions:
- Start by making the qooftas. In a large mixing bowl, combine the chickpea flour, onions, cilantro, vegetable oil, cumin, coriander, turmeric, cinnamon, cardamom, salt, cayenne pepper, and water. Mix well until a smooth dough forms.
- Roll the dough into small balls, about 1 1/2 inches in diameter.
- Heat a large non-stick skillet over medium-high heat. Add a tablespoon of vegetable oil to the skillet.
- Once the oil is hot, add the qooftas to the skillet and cook for 8-10 minutes, turning occasionally, until they are golden brown on all sides. Remove the qooftas from the skillet and set aside.
- To make the curry sauce, heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the chopped onions and sauté for 5-7 minutes, until they are soft and translucent.
- Add the minced garlic and grated ginger to the pot and cook for another 1-2 minutes, until fragrant.
- Add the cumin, coriander, turmeric, cinnamon, cardamom, and cayenne pepper to the pot and stir well to combine.
- Pour in the tomato puree and water, and stir well. Bring the sauce to a boil, then reduce the heat to low and simmer for 15-20 minutes, until the sauce has thickened.
- Add the qooftas to the pot with the curry sauce and simmer for another 10-15 minutes, until the qooftas are fully cooked and tender.
- Season the curry with salt and pepper to taste. Garnish with fresh cilantro and serve hot with rice or naan bread.
Tips:
- You can adjust the spiciness of the curry sauce by increasing or decreasing the amount of cayenne pepper used