Lunch · Indian · 20 min
Vegetarian Kofta Curry with Basmati Rice
- Calories
- 1097
- Protein
- 42g
- Carbs
- 198g
- Fat
- 16g
Ingredients
- 181 g basmati rice
- 40 g paneer
- 0.2284 cup nonfat Greek yogurt
- 30 g chickpea flour
- 80 g yellow onion
- 2 clove garlic
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 cup canned crushed tomatoes
- 1 tbsp olive oil
- 0.5 tsp salt
- 2 tbsp fresh cilantro
Method
- 011. Rinse the basmati rice until water runs clear. Cook in 1.5 cups of boiling water according to package instructions until tender and water is absorbed. Fluff with a fork and keep warm.
- 022. Make the kofta dough: In a bowl, combine grated paneer, nonfat Greek yogurt, chickpea flour, half of the chopped onion, half of the minced garlic, 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, 1/2 tsp garam masala, and 1/4 tsp salt. Mix thoroughly to form a cohesive dough. Roll into 1-inch balls.
- 033. Heat olive oil in a skillet over medium-high heat. Add koftas in a single layer and sear until golden-brown on all sides, 5-7 minutes. Remove koftas and set aside.
- 044. In the same skillet, sauté remaining onion until soft, 3-4 minutes. Add remaining garlic, 1 tsp cumin, 1 tsp coriander, and 1/2 tsp turmeric; cook 1 minute until fragrant.
- 055. Pour in crushed tomatoes, 1/2 cup water, and remaining 1/4 tsp salt. Bring curry sauce to a simmer.
- 066. Return seared koftas to the skillet. Cover and simmer gently on low heat for 10-15 minutes until koftas are heated through. Stir in remaining 1/2 tsp garam masala.
- 077. Serve hot kofta curry over basmati rice and garnish with chopped fresh cilantro.
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