Besan Kofta Curry Recipe

Name: Besan Kofta Curry Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 gm besan, (chickpea flour); 1/2 tsp cumin seeds; 1 1/2 Tbsp. melted ghee, (or possibly oil); 1 tsp crushed pomegranate seeds; 2 lrg onions alubhukharas or possibly dry plums; 1 lrg onion; 4 x garlic cloves; 2 Tbsp. ghee, (or possibly oil); 2 lrg tomatoes, blanched & diced; 1 tsp garam masala; 1 handf coriander leaves; 1/2 tsp turmeric salt, to taste chili pwdr, to taste

Servings: persons

250 gm besan, (chickpea flour)
1/2 tsp cumin seeds
1 1/2 Tbsp. melted ghee, (or possibly oil)
1 tsp crushed pomegranate seeds
2 lrg onions alubhukharas or possibly dry plums
1 lrg onion
4 x garlic cloves
2 Tbsp. ghee, (or possibly oil)
2 lrg tomatoes, blanched & diced
1 tsp garam masala
1 handf coriander leaves
1/2 tsp turmeric salt, to taste chili pwdr, to taste

1
Koftas: Mix together besan, salt, chili pwdr, ghee (or possibly oil), pomegranate and cumin seeds.
2
Grind onions to a very fine paste and add in to besan mix.
3
Knead dough; it will be very stiff.
4
Roll dough into balls the size of small lemons, encasing a whole alubhukhara inside each portion.
5
Deep fry koftas till golden; drain and set aside.
6
Prepare curry sauce: Grind onion and garlic to a paste.
7
Heat ghee and fry onion and garlic paste till golden.
8
Add in spices, and cook for another minute, then add in tomatoes and cook till ghee (or possibly oil) begins to rise to the surface.
9
Add in 1 c. water, then cook till mix is almost dry.
10
Using a wooden spoon, mash mix to a paste.
11
Add in 2 more c. of water, bring to a boil.
12
Add in koftas to sauce and simmer over low heat another 5 min or possibly so.
13
Garnish with minced coriander leaves and serve.

192

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 250 gm besan, (chickpea flour), 1/2 tsp cumin seeds, 1 1/2 Tbsp. melted ghee, (or possibly oil), 1 tsp crushed pomegranate seeds, and more.

Yes, Besan Kofta Curry Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!