Mix Vegetable Koftay Recipe

Golden, crisp mix vegetable koftay simmered in a rich, creamy yogurt gravy are the kind of comfort food that makes everyone quiet at the table for a minute. This is my go to option when I want recipes for dinner vegetarian Indian families genuinely enjoy, without spending hours in the kitchen.

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These soft veg dumplings are packed with potatoes, carrots, capsicum and warm spices, then served in a restaurant style curry that tastes just as good with roti as it does with jeera rice. It is ideal for evening dinner recipes or a relaxed Sunday lunch, and it feels special enough for guests but simple enough for a regular night. Once you try this mix vegetable koftay, it will slip into your regular vegetarian dinner rotation.

Why You Will Love These Mix Vegetable Koftay

I grew up seeing koftay on almost every special veg menu for dinner, usually right next to paneer and pulao. The meat versions were always popular, but the mix vegetable koftay would disappear just as fast. Soft, melt in the mouth centers, a hint of crunch from veggies and that creamy yogurt based gravy make this feel like proper restaurant style food, even on a regular weeknight.

What I like most about this recipe is how versatile it is. You can dress it up for guests as part of a full spread of vegetarian recipes dinner Indian style, or keep it simple with plain roti and salad when you need quick veg dinner ideas after a long day. The koftay mixture itself is very forgiving, so you can sneak in leftover vegetables and still get great texture.

If you are trying to move away from heavy meat easy recipes without sacrificing flavor, this mix vegetable koftay curry is the perfect bridge. Cooking for both veg and non veg eaters? Pair it with my chicken curry recipe Indian style for a complete family dinner menu.

Ingredients For Mix Vegetable Koftay

You can easily scale this recipe up for dinner recipes for family vegetarian style by doubling the koftay and gravy. Amounts below serve 4.

For The Vegetable Koftay

• 500 g boiled potatoes, peeled and cooled (about 4 medium, 1.1 lb)
• ½ teaspoon red chili powder, or to taste
• ¼ teaspoon turmeric powder
• 1 teaspoon roasted cumin powder
• ½ teaspoon salt, or to taste
• ½ teaspoon chaat masala
• 1 tablespoon finely chopped fresh ginger and garlic
• ¼ cup breadcrumbs
• ½ cup all purpose flour (60 g)
• ¼ cup grated carrot
• 2 tablespoons finely chopped capsicum (any color)
• 1 tablespoon finely chopped green chilies (optional, adjust to taste)
• 2 tablespoons chopped fresh coriander
• Oil for shallow or deep frying

Substitution notes:
Use extra breadcrumbs instead of some flour for a lighter texture. For gluten free koftay, replace breadcrumbs and flour with chickpea flour and rice flour. If you want to keep it closer to simple diet recipes, you can pan fry in very little oil or use an air fryer.

For The Creamy Yogurt Gravy

• 5 to 6 tablespoons neutral cooking oil
• 1 large onion, thinly sliced
• 1 inch piece ginger
• 4 to 5 cloves garlic
• 8 to 10 cashew nuts
• 1 cup thick plain yogurt, whisked (use full fat for best texture)
• 1 teaspoon cumin seeds
• 3 to 4 whole cloves
• 2 green cardamom pods
• 1 small cinnamon stick
• ½ cup tomato puree (or blended ripe tomatoes)
• 1 teaspoon garam masala powder
• 1 teaspoon salt, or to taste
• ½ tablespoon coriander powder
• ¼ teaspoon turmeric powder
• 1 teaspoon red chili powder, or to taste
• 1 to 1½ cups water, as needed for desired consistency
• 2 to 3 tablespoons chopped fresh coriander, for garnish

Allergen notes:
This recipe contains dairy and nuts. To avoid nuts, skip the cashews and add 2 tablespoons cream at the end instead. For a lighter take that still fits many vegetarian recipes dinner Indian eaters prefer, you can reduce the oil slightly and use low fat yogurt, making sure to cook it gently so it does not split.

Equipment You Will Need For Mix Vegetable Koftay

You do not need any special tools to make this curry at home. A few basics make the process smoother and help your koftay hold their shape.

Essential tools

• Heavy bottomed kadhai or deep pan for frying koftay
• Wide pan or pot for cooking the gravy
• Mixing bowl for the vegetable mixture
• Grater for potatoes and carrot
• Chopping board and sharp knife
• Slotted spoon for frying and removing koftay
• Grinder or small blender for the onion cashew yogurt paste
• Whisk or fork to beat the yogurt

Optional but helpful

• Ice cream scoop or small measuring cup to portion koftay evenly
• Kitchen paper or rack for draining fried koftay
• Air fryer, if you want a lighter version closer to simple diet recipes and still suitable for vegetarian recipes dinner Indian families enjoy regularly

Step By Step Instructions For Mix Vegetable Koftay

1. Prepare The Kofta Mixture

1. In a large bowl grate the boiled potatoes while they are at room temperature. Grating instead of mashing keeps the mixture smooth and helps with binding.
2. Add red chili powder, turmeric, cumin powder, salt, chaat masala, chopped ginger and garlic, breadcrumbs and all purpose flour. Mix everything gently until the spices are evenly distributed.
3. Add the grated carrot, chopped capsicum, green chilies and fresh coriander. Mix again until the vegetables are well combined with the potato base. The mixture should feel soft but not sticky. If it sticks heavily to your hands, sprinkle in 1 to 2 tablespoons extra breadcrumbs.

2. Shape The Koftay

4. Lightly grease your palms with a few drops of oil. This keeps the mixture from sticking and gives the koftay smooth surfaces.
5. Take small portions of the mixture and roll into balls about the size of a walnut. You should get around 14 to 16 koftay. Try to keep them the same size so they cook evenly.
6. Place the shaped koftay on a plate and let them rest for 5 to 10 minutes while you heat the oil. This short rest helps them firm up slightly.

3. Fry The Koftay

7. Heat oil in a kadhai over medium heat. To test the temperature, drop in a tiny bit of mixture. It should rise to the top slowly and start sizzling, not darken too fast.
8. Add a few koftay at a time, without crowding the pan. Fry on medium low heat, turning gently, until they are golden brown on all sides.
9. Remove with a slotted spoon and drain on kitchen paper. Do not add the fried koftay to the gravy yet. Keeping them separate until serving helps them stay intact and is ideal for many evening dinner recipes when you want to prep a little ahead.

4. Make The Onion Cashew Yogurt Paste

10. In a clean pan heat 5 to 6 tablespoons oil on medium. Add sliced onion and fry, stirring often, until deep golden brown.
11. Add whole ginger piece, garlic cloves and cashew nuts. Fry for 1 to 2 minutes until the raw smell is gone and cashews are slightly golden.
12. Take this mixture out into a bowl and let it cool slightly. Transfer to a grinder jar, add the yogurt and blend to a smooth paste. Set aside.

5. Cook The Gravy

13. In the same pan, if needed add a teaspoon of extra oil. Add cumin seeds, cloves, green cardamom and cinnamon stick. Let them sizzle for 20 to 30 seconds until fragrant.
14. Pour in the tomato puree, stir well and cook for about 2 minutes until it thickens and the raw tomato smell reduces.
15. Add the yogurt onion cashew paste. Keep the heat on low and stir continuously at first so the yogurt does not curdle. Cook for 2 to 3 minutes.
16. Sprinkle in garam masala powder, salt, coriander powder, turmeric and red chili powder. Mix well and cook this masala on low to medium heat for 4 to 5 minutes until it thickens and you see a little oil separating at the sides.
17. Pour in 1 to 1½ cups water, depending on how thick you like the gravy. Mix and bring to a gentle boil. Cover and cook on low heat for 8 to 10 minutes so the flavors blend.

6. Finish And Serve

18. Once the gravy tastes balanced and has reached a medium thick consistency, turn off the heat. Adjust salt and chili if needed.
19. Just before serving, arrange the fried mix vegetable koftay in a shallow serving dish and pour the hot gravy over them. Garnish with fresh coriander.
20. Serve immediately with roti, naan or jeera rice as part of your recipes for dinner vegetarian Indian families love. This timing keeps the koftay soft inside yet holding their shape in the curry.

Pro Tips And Variations For Mix Vegetable Koftay

A good mix vegetable koftay has two jobs: it should be tender when you bite in, but strong enough to survive gravy. These tips are what I rely on when I am making this for dinner recipes for family vegetarian nights.

Pro tips for koftay that do not break

1. Cool the potatoes completely. Warm potatoes release steam and make the mixture loose. Room temperature is best.
2. Grate, do not mash. Grated potatoes bind evenly and give a smoother kofta that holds its shape better.
3. Do a quick binding test. Fry one tiny test kofta first. If it cracks, mix in 1 to 2 tablespoons more breadcrumbs or a spoon of flour.
4. Keep the heat medium low while frying. High heat browns the outside too fast and leaves a weak center that can fall apart later.
5. Do not simmer fried koftay for long in the gravy. For night recipes and evening dinner recipes, I usually pour the gravy on right before serving. If you want them softer, let them sit 5 minutes after assembling, not 20.

Make it faster for busy weeknights

• Prep the koftay mixture in the morning and keep it covered in the fridge. Shape and fry at night for quick veg dinner ideas that still feel special.
• Make the gravy a day ahead. It actually tastes better the next day, then dinner becomes mostly assembly.

Flavor variations

• More veggie packed: Add finely chopped spinach or grated zucchini, but squeeze out extra moisture first.
• Spicier: Add crushed red pepper or extra green chilies.
• Restaurant style richness: Stir in 2 tablespoons cream at the end (especially if skipping cashews).

Dietary variations

• Air fryer or baked koftay (lighter option): Brush with oil and air fry at 190 C (375 F) for 10 to 14 minutes, turning once, or bake at 200 C (400 F) for 18 to 22 minutes until golden. This is closer to simple diet recipes while still giving you that kofta curry comfort.
• Gluten free: Replace breadcrumbs with crushed gluten free cornflakes or roasted gram flour, and replace all purpose flour with chickpea flour plus a spoon of rice flour.
• Dairy free or vegan: Use a thick unsweetened plant yogurt (coconut or soy tends to work). Keep heat low when adding it so it does not split. This is also a great swap if you are moving away from heavy meat easy recipes and want a lighter, plant forward dinner.

Storage And Meal Prep For Mix Vegetable Koftay

One of the best things about this curry is how well it fits into real life. You can split the work and still have a fresh tasting dish that looks like you cooked from scratch. That is why I often put it on my veg menu for dinner when I know the day will be busy.

Storing leftover koftay and gravy

• Fried koftay:
  Let the fried koftay cool completely. Transfer to an airtight container lined with a paper towel and keep in the fridge for up to 3 days. For longer storage, freeze them in a single layer on a tray, then move to a freezer bag. They keep well for about 1 month.
• Gravy:
  Cool the gravy, then store in a separate container in the fridge for 3 to 4 days, or freeze for up to 2 months. Keeping koftay and gravy separate helps the koftay hold their shape and keeps the dish tasting freshly made when reheated.
• Reheating:
  Reheat the gravy in a pan on low to medium heat, adding a splash of water if it has thickened too much. Warm the koftay in a pan with a teaspoon of oil or in the air fryer for a few minutes, then combine just before serving.

Make ahead tips for busy evenings

For quick veg dinner ideas that still feel home cooked, use this plan:

1. Day before or morning
   Prepare and fry the koftay. Make the gravy and cool it. Store both in separate containers in the fridge.
2. Just before serving
   Reheat the gravy until hot. Gently warm the koftay, then place them in a serving dish and pour the gravy on top. Garnish with fresh coriander.

This pattern is ideal for night recipes when you come home tired. You only spend 10 to 15 minutes in the kitchen, yet you have a full, comforting meal ready for the table.

Can you freeze vegetable kofta curry

You can, but it is better to freeze koftay and gravy separately. If you freeze them together, the koftay can become too soft. For vegetarian recipes dinner Indian style that still taste fresh after freezing, thaw both parts overnight in the fridge, reheat gently, then assemble as you would on the first day.

Nutrition Information For Mix Vegetable Koftay

This mix vegetable koftay curry is comforting yet still fits into many simple diet recipes with a few small tweaks. The values below are approximate and will vary slightly depending on how much oil is absorbed during frying.

Per serving, with fried koftay and full fat yogurt gravy, serves 4

• Calories: around 320
• Carbohydrates: 32 g
• Protein: 7 g
• Fat: 18 g
• Fiber: 4 to 5 g

Most of the calories come from potatoes, oil, cashews and yogurt. If you prefer lighter vegetarian recipes dinner Indian style, use an air fryer or bake the koftay, reduce the oil in the gravy by a tablespoon or two and skip the cashews or replace them with a spoon of ground oats for body.

You still get a good amount of fiber from the vegetables and potatoes, plus some protein from yogurt and nuts. Serve it with roti made from whole wheat flour or a small portion of brown rice to keep the overall meal balanced for everyday dinner recipes for family vegetarian households.

Serving Suggestions For Mix Vegetable Koftay

Think of this curry as the hero of your table and build your veg menu for dinner around it. It is rich and satisfying, so lighter sides work best.

What to serve with mix vegetable koftay

• Breads
  Soft tawa roti, garlic naan, plain naan or rumali roti all pair beautifully. For recipes for dinner vegetarian Indian style that feel like a restaurant meal at home, serve it with butter naan and a simple kachumber salad.
• Rice
  Jeera rice, peas pulao or plain steamed basmati rice all soak up the creamy gravy perfectly. For a bigger spread of dinner recipes for family vegetarian gatherings, add a simple dal and salad to go with the rice and koftay.
• Salads and sides
  Fresh cucumber tomato onion salad with lemon and a pinch of chaat masala
  Boondi raita or plain yogurt with roasted cumin
  Lightly stir fried green beans or a mixed veg sabzi

These keep the plate balanced and stop the meal from feeling too heavy.

For different occasions

• Simple weekday dinner
  Pair the kofta curry with roti and sliced onions for quick clean up. This works very well for vegetarian recipes dinner Indian families make on rotation.
• Guests or family get together
  Serve koftay with jeera rice, naan, a dry vegetable, raita and a sweet dish like kheer. It looks festive without being difficult.
• Light plate option
  If you are aiming closer to simple diet recipes, skip naan and serve a smaller portion of kofta curry with brown rice and a big salad.

A jug of chilled water with lemon slices, salty lassi or a mild masala chai after the meal all go nicely with this kind of curry. However you frame it, this mix vegetable koftay has enough flavor to sit at the center of almost any vegetarian recipes dinner Indian style you want to plan.

FAQ For Mix Vegetable Koftay

Final Thoughts On Mix Vegetable Koftay

Mix vegetable koftay are the kind of dish that turn an ordinary evening into a proper sit down meal without asking for complicated techniques or rare ingredients. You get crisp outside, tender inside koftay, a creamy yogurt gravy and flavors that fit right in with your favorite recipes for dinner vegetarian Indian families already love.

Once you have made this version a couple of times, it becomes one of those quick veg dinner ideas you can pull out whenever guests drop by or you want something nicer than dal but just as comforting. Prep the koftay and gravy ahead, keep them ready in the fridge and you are never far from a warm, satisfying plate of mix vegetable koftay with rice or roti.

Mix Vegetable Koftay

Emily Wilson

Golden, crisp mix vegetable koftay simmered in a rich, creamy yogurt gravy are the kind of comfort food that makes everyone quiet at the table for a minute. These soft veg dumplings are packed with potatoes, carrots, capsicum and warm spices, then served in a restaurant style curry that tastes just as good with roti as it does with jeera rice.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Resting Time 10 minutes mins

Total Time 45 minutes mins

Course Dinner, Main Course

Cuisine Indian, Pakistani, South Asian

Servings 4 servings

Calories 320 kcal

Equipment

• Heavy bottomed kadhai or deep pan
• Wide pan or pot for gravy
• Mixing bowl
• Grater
• Grinder or blender
• Slotted Spoon

Ingredients

  

For The Vegetable Koftay

• 500 g boiled potatoes, peeled and cooled about 4 medium, 1.1 lb
• 1/2 teaspoon red chili powder or to taste
• 1/4 teaspoon turmeric powder
• 1 teaspoon roasted cumin powder
• 1/2 teaspoon salt or to taste
• 1/2 teaspoon chaat masala
• 1 tablespoon finely chopped fresh ginger and garlic
• 1/4 cup breadcrumbs
• 1/2 cup all purpose flour 60 g
• 1/4 cup grated carrot
• 2 tablespoons finely chopped capsicum any color
• 1 tablespoon finely chopped green chilies optional, adjust to taste
• 2 tablespoons chopped fresh coriander
• Oil for shallow or deep frying

For The Creamy Yogurt Gravy

• 5-6 tablespoons neutral cooking oil
• 1 large onion, thinly sliced
• 1 inch piece ginger
• 4-5 cloves garlic
• 8-10 cashew nuts
• 1 cup thick plain yogurt, whisked use full fat for best texture
• 1 teaspoon cumin seeds
• 3-4 whole cloves
• 2 pods green cardamom
• 1 small cinnamon stick
• 1/2 cup tomato puree or blended ripe tomatoes
• 1 teaspoon garam masala powder
• 1 teaspoon salt or to taste
• 1/2 tablespoon coriander powder
• 1/4 teaspoon turmeric powder
• 1 teaspoon red chili powder or to taste
• 1-1.5 cups water as needed for desired consistency
• 2-3 tablespoons chopped fresh coriander for garnish

Instructions

 

• Prepare The Kofta Mixture

  In a large bowl grate the boiled potatoes while they are at room temperature. Grating instead of mashing keeps the mixture smooth and helps with binding.
• Add red chili powder, turmeric, cumin powder, salt, chaat masala, chopped ginger and garlic, breadcrumbs and all purpose flour. Mix everything gently until the spices are evenly distributed.
• Add the grated carrot, chopped capsicum, green chilies and fresh coriander. Mix again until the vegetables are well combined with the potato base. The mixture should feel soft but not sticky. If it sticks heavily to your hands, sprinkle in 1 to 2 tablespoons extra breadcrumbs.

• Shape The Koftay

  Lightly grease your palms with a few drops of oil. This keeps the mixture from sticking and gives the koftay smooth surfaces.
• Take small portions of the mixture and roll into balls about the size of a walnut. You should get around 14 to 16 koftay. Try to keep them the same size so they cook evenly.
• Place the shaped koftay on a plate and let them rest for 5 to 10 minutes while you heat the oil. This short rest helps them firm up slightly.

• Fry The Koftay

  Heat oil in a kadhai over medium heat. To test the temperature, drop in a tiny bit of mixture. It should rise to the top slowly and start sizzling, not darken too fast.
• Add a few koftay at a time, without crowding the pan. Fry on medium low heat, turning gently, until they are golden brown on all sides.
• Remove with a slotted spoon and drain on kitchen paper. Do not add the fried koftay to the gravy yet. Keeping them separate until serving helps them stay intact.

• Make The Onion Cashew Yogurt Paste

  In a clean pan heat 5 to 6 tablespoons oil on medium. Add sliced onion and fry, stirring often, until deep golden brown.
• Add whole ginger piece, garlic cloves and cashew nuts. Fry for 1 to 2 minutes until the raw smell is gone and cashews are slightly golden.
• Take this mixture out into a bowl and let it cool slightly. Transfer to a grinder jar, add the yogurt and blend to a smooth paste. Set aside.

• Cook The Gravy

  In the same pan, if needed add a teaspoon of extra oil. Add cumin seeds, cloves, green cardamom and cinnamon stick. Let them sizzle for 20 to 30 seconds until fragrant.
• Pour in the tomato puree, stir well and cook for about 2 minutes until it thickens and the raw tomato smell reduces.
• Add the yogurt onion cashew paste. Keep the heat on low and stir continuously at first so the yogurt does not curdle. Cook for 2 to 3 minutes.
• Sprinkle in garam masala powder, salt, coriander powder, turmeric and red chili powder. Mix well and cook this masala on low to medium heat for 4 to 5 minutes until it thickens and you see a little oil separating at the sides.
• Pour in 1 to 1½ cups water, depending on how thick you like the gravy. Mix and bring to a gentle boil. Cover and cook on low heat for 8 to 10 minutes so the flavors blend.

• Finish And Serve

  Once the gravy tastes balanced and has reached a medium thick consistency, turn off the heat. Adjust salt and chili if needed.
• Just before serving, arrange the fried mix vegetable koftay in a shallow serving dish and pour the hot gravy over them. Garnish with fresh coriander.
• Serve immediately with roti, naan or jeera rice as part of your recipes for dinner vegetarian Indian families love. This timing keeps the koftay soft inside yet holding their shape in the curry.

Notes

Pro Tips

• Cool the potatoes completely before grating. Warm potatoes release steam and make the mixture loose.
• Always grate potatoes instead of mashing for better binding and smoother texture.
• Do a quick binding test by frying one tiny test kofta first. If it cracks, mix in 1 to 2 tablespoons more breadcrumbs.
• Keep the heat medium low while frying. High heat browns the outside too fast and leaves a weak center.
• For best results, pour the gravy over koftay just before serving rather than simmering them in the gravy.

Storage

Store fried koftay and gravy separately in the fridge for up to 3 days. Koftay can be frozen for 1 month. Reheat gravy and warm koftay separately, then combine just before serving.

 

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