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Pure Veg Mushroom Kofta Curry
Tanika Mondal's avatarTanika Mondal

No Onion No Garlic Mushroom Kofta Recipe - Induction Cooktop Guide Included

Running short of ideas on what to cook for a pure-veg diet? This no onion no garlic mushroom kofta recipe is fast, easy, and hassle-free to cook in 30 minutes. It is nutritious, healthy, and incredibly tasty.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 5 People
Course: Dinner, Lunch, Side Dish
Cuisine: Indian
Ingredients Method Video

Ingredients
  

For the Koftas
  • Potatoes - 2 Medium size Raw & Grated
  • Corn Flour - 50 gms
  • Roasted Channa Sattu - ⅔ Cup
  • Mushroom - 200 gms Shredded
  • Red Chilli Powder - ¼ tsp optional
  • Garam Masala - ¼ tsp
  • Black Pepper Powder - ½ tsp
  • Salt to Taste
  • Oil - 1 Cup
For the Gravy
  • Cumin Seeds - ¼ Tsp
  • Bay Leaf - 1
  • Cinnamon Stick - ½ Inch
  • Green Cardamom - 1
  • Tomatoes - 4 Medium Size
  • Ginger - 1 inch grated or paste
  • Green Chillies - 2 optional
  • Yogurt unflavoured - ½ Cup
  • Turmeric Powder - ½ Tsp
  • Red Chilli Powder - ¼ Tsp
  • Cumin Powder - ½ Tsp
  • Garam Masala - ¼ Tsp
  • Oil - 2 Tbsp
  • Fresh Coriander Leaves - Finely Chopped

Method
 

  1. Step 1 - Prepare the Pure Veg Mushroom Kofta Mix
  2. Wash the mushrooms and mince into small pieces.
  3. Combine the kofta mix ingredients in a large bowl - mushrooms, cornflour, the powdered spices, chopped green chillies (optional), and coriander leaves. Mix well with the hands. Now add the salt evenly to the kofta mix. Depending on the quantity of water released, add chana sattu (roasted gram flour) to make a semi soft dough.
Step 1 - Prepare the Pure Veg Mushroom Kofta Mix
  1. Wash the mushrooms and dry out completely. Now mince all of them into small pieces.
  2. Combine the kofta mix ingredients in a large bowl -grated raw potatoes, mushrooms, cornflour, the powdered spices, chopped green chillies (optional), and coriander leaves.
  3. Mix well with the hands. Now add the salt evenly to the kofta mix. Depending on the quantity of water released, add chana sattu (roasted gram flour) to make a semi soft dough.
Step 2 - Fry the Mushroom-Potato Kofta Balls
  1. Heat oil in the pan at 1000-1200W. Test the heat by putting a small drop of mushroom coated with sattu. If the ball floats, it is time to put the koftas in the oil.
  2. Maintain at least 1 inch space on all sides to prevent overcrowding and cooling the oil.
Step 3 - Prepare the Mushroom Kofta Curry
  1. Grind the tomatoes to prepare a smooth puree.
  2. Heat 1 tsp oil with a few drops of ghee at 1000-1200W. After 15–20 seconds switch the heat to 500W. Now add the whole spices - cumin seeds, cardamom pod, and cinnamon stick.
  3. When the seeds crackle, put the green chillies and ginger (paste, grated, or finely chopped). Saute for a few seconds and add the tomato puree. Now raise the heat to 800W.
  4. Fry the puree until the oil separates and the tomato turns bright red. Now sprinkle the dry powder spices - turmeric (haldi) powder, cumin (jeera) powder, red chilli, and coriander (dhania) powder. Saute on a low heat to fry the spices to a pleasant aromatic texture.
  5. Whisk the yogurt with a pinch of common salt to a frothy consistency.
  6. Now switch to Keep Warm mode and add the yogurt and salt (as per taste) to the fried tomato base. Stir continuously at this heat to prevent curdling.
  7. When the yogurt is cooked, add water and bring to boil. Add the koftas while allowing the balls to soak in the moisture at 500W.
  8. Now enhance the flavour with shahi garam masala, coriander leaves, black pepper powder, and a generous portion of ghee.

Video

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