August 4, 2024
Mushroom Kofta
Servings:
4
Difficulty:
Kofta is usually made with paneer but this version uses mushrooms for a chewy and slightly meaty texture. Baking or air frying the kofta balls gives them a crunchy exterior that holds its shape even when soaked in the creamy tomato gravy.
Why you will love this recipe
Packed with warming spices. The kofta and gravy have a mix of spices which add a comforting flavor and can help to reduce inflammation and aid digestion.
Lower in saturated fat and cholesterol. Replacing the paneer with mushrooms minimizes the saturated fat and cholesterol content of the kofta, which can help support heart health.
May help reduce risk of cancer. Mushrooms contain a chemical compound called ergothioneine which acts as an antioxidant to slow cell damage and reduce the risk of cancerous growth.
Ingredients
¼ cup cashews
500g mixed mushrooms
2 tbsp cornstarch
2 tbsp shredded coconut
2 tsp cumin seeds, divided
1 ½ tsp chili powder, divided
Salt, to taste
1 red onion
4 cloves garlic
1 inch ginger
2 beefsteak tomatoes
2 tbsp tomato paste
1 tsp coriander seeds
1 tsp fennel seeds
¼ tsp turmeric powder
½ tsp black pepper
½ cup water, plus more as needed
1 tbsp garam masala
1 tbsp dried fenugreek leaves
Cilantro, for garnish
Oil, for cooking
Method
PREP. Preheat oven to 400F. Line a baking sheet with parchment paper or a silicone mat. Soak cashews in boiling water for at least 15 minutes. Roughly chop mushrooms. Dice onion. Mince garlic and ginger. Dice tomatoes. Grind cumin, coriander, and fennel into a powder using a spice grinder or mortar and pestle.
COOK MUSHROOMS. Heat a large skillet over medium-high heat. Add enough oil to lightly coat the bottom of the pan. Add mushrooms and a pinch of salt. Cover and cook until mushrooms have browned and released a significant part of their water. Remove from heat and let cool slightly.
MAKE KOFTA. Add cooked mushrooms, cornstarch, coconut, 1 tsp cumin, and ¾ tsp chili powder to a food processor. Pulse until mixture is combined but not a paste. Having small chunks of mushroom is okay as this will add texture to the kofta after baking. Use a small ice cream scoop or tablespoon measure to scoop out 1 ½ tbsp balls from the mixture. Carefully roll into a ball and place on prepared baking sheet. Repeat with remaining mixture. You should get 16 balls. Bake in preheated oven until kofta is browned and crisp on the outside, about 30 minutes.
MAKE GRAVY. Heat large pan over medium heat. Add a touch of oil to prevent sticking. Add onion. Cover and sauté until softened, about 5 minutes. Add garlic and ginger. Sauté until fragrant, about 1 minute. Add tomato and tomato paste. Cover and cook on low heat until tomatoes release their juices and the mixture becomes jammy, about 15 minutes. Add remaining 1 tsp cumin, coriander, fennel, turmeric, black pepper, remaining ¾ tsp chili powder, and a pinch of salt to the tomatoes. Mix to combine. Remove from heat and let cool slightly. Add to a blender with the cashews and ½ cup water. Blend until smooth. Return mixture to pan. Add garam masala and dried fenugreek leaves. Simmer on low heat until kofta is ready. Add water as needed to prevent mixture from sticking to the pan or becoming too thick. The final texture should be thicker than soup but thinner than hummus.
SERVE. Add kofta to gravy. Lightly stir to coat each ball in gravy. Garnish with cilantro.
Frequently Asked Questions
How can I make kofta nut-free? To make the kofta nut free, replace the cashews with sunflower seeds.
What can I eat kofta with? Kofta is best served with a soft fluffy flatbread like naan to soak up the gravy.
Is kofta vegan? Most kofta is made with paneer, an Indian cheese. This kofta replaces the paneer with mushrooms to make it suitable for a dairy-free diet.
How can I make this ahead of time? Kofta balls can be baked ahead by and frozen. Keep gravy and kofta balls separate if making ahead of time to avoid kofta balls from getting soggy.