Since The Spice Club’s feature on the Hairy Bikers, we have been inundated with requests for our Shahi Kofta Masala recipe which was shown on the episode. This is a delicious vegetarian dish that is made from fresh lotus root kofta balls cooked in a Punjabi masala and peas. You can also add paneer which adds a lovely texture and takes the dish to the another level! Fresh lotus root is usually available at most Indian and Chinese grocery shops. (If you can’t get fresh you can also get it in a tin). We have made this dish at a few of our supper clubs and we always receive rave reviews. Many guests comment on the “meaty” texture of the koftas and are surprised that it is actually vegetarian! So without further a do, check out the recipe below. Comments are always appreciated and if you make it, tweet a pic to @thespiceclub! If you are a big fan of the Asian culture and love their food, then you should definitely check out this chinese restaurant.
What we need: –
For the koftas:
1 lotus root (they usually come pre-packed and are about 10-12″ long)
2 tbsp gram flour (or enough to bind)
1 tsp salt or according to taste
1 tsp paprika
1 tsp coriander powder
handful fresh coriander
Oil for frying
For the paneer (optional):
1 block of paneer (approx 250g), cut into 1 inch cubes
1 tsp cumin seeds
1 tsp turmeric powder
1/2-1 tsp salt (or according to taste)
For the masala:
5 tbsp olive oil
1 tbsp ginger, grated
2 cloves garlic, grated
1 medium onion, finely chopped
1 tsp salt (or according to taste)
1 tsp paprika
1 tsp garam masala
1/2 tsp coriander powder
1 green chilli, finely chopped
handful of fresh coriander, chopped
1/2 tin plum tomatoes
1/2 cup peas (if frozen, thaw in water and strain)
2 tbsp cream (optional)
How we do:
- To make the koftas, you can follow along the video clip starting at 4.53 onwards. Peel the lotus root and grate. Transfer it onto on a clean tea towel and wrap it up. Squeeze out the excess water and place the grated lotus root into a mixing bowl.
- Add the spices and coriander (written in the kofta ingredient list above) to the grated lotus root and gradually add the gram flour until it binds into a mixture. If you require more gram flour to bind, sprinkle in some more as you go along. Roll into balls and deep fry until light golden in colour and set aside.
- If you want to add paneer to the dish, (this is optional), heat 1 tbsp olive oil in a non stick frying pan. Add the cumin seeds. Once they begin sizzle, add the paneer cubes. Now add the salt and turmeric powder. Lightly fry until paneer turns golden on both sides. Remove from heat.
- To make the masala, In a food processer, add the onion, garlic, ginger and chilli. Now add the salt, paprika, turmeric powder, coriander powder, garam masala and fresh coriander. Blitz until a coarse paste has been formed. Now heat olive oil in a pan. Add cumin seeds and allow them to start sizzling. Now add the ground masala paste. Cook on medium heat until it turn, golden brown, stirring continuously. When you see the masala paste is nice and golden, add the plum tomatoes and mash well so it blends with the masala. Keep stirring and cook for 4-5 minutes. Once the oil begins to separate from the masala, add the koftas and peas to the masala. (If you have made paneer you can add it to the masala now too).
- Boil some water in a kettle. Add 4 cups of water to the kofta masala. Mix well. Place a lid on the pan and let it simmer for 8-12 minutes, stirring constantly. Check the salt and adjust accordingly. Drizzle the cream in just before serving and you’re done.
- Here’s the final result. Best served with basmati rice or hot chappatis. Enjoy!
20 thoughts on “Vegetarian Shahi Kofta Masala Recipe”
A Good idea, and the recipe looks mouth watering. Added to my list of to try recipes!
Looks delicious, Ive printed this off to try soon! I shall tweet u a pic if I make it definitely 🙂
Yes please do! If you have any questions, let me know x
I wish you would post more often! The recipes are great!
Trying to-thanks for reading and following!
Thank you for the recipes, they sounded great when I first saw them. There is one question however. I made the Shahi Kofta Masala yesterday ready for this evening and noticed tumeric was missing from the ingredient list for the massala. I put in 1 tsp, hope this is sufficient? had a taste and can’t wait to eat the rest of it.
Thanks for the comment-i’ve edited it now. Yes that’s fine-how did it taste?
Fantastic blog. I will be trying some of your recipes at my restaurant.
Thanks, hope your guests enjoy!
A Variation :
You can ad some crumbled cottage cheese to the kofta mix to make it more creamy or Shahi..
If some people find kofta making tedious or cumbersome. You can simply scrap the lotus stems and cut them into small disks about 4 mm thick either straight cuts like coins or oblique cuts to make them more attractive.. .Make sure that you wash those disks thoroughly because sometimes there is lot of dirt in the holes. Once washed you have two options; either make a gravy and add them as such or you can fry these disks and then continue with the gravy part. It would turn out equally good. Of course it would not be a kofta dish, but the dish would be delicious. Of course you can add peas, cheese or even potatoes to this dish.
While on the lotus stem theme, try making some “Pakora” from these stems.
Thanks for your suggestions! They sound delicious 🙂
I love indian foods. Thanks for recipe. so great.
Thanks a lot very nice recipe.
our Curry recipe amazingly have excellent well written articles. With thanks for sharing with us your blog. Authentic pan fried potato cakes flavored with pomegranate seeds,
Put a tinge.of citric.acid in the.kofta mix. tastes good. Trying.it out the family today. Thanks
Thanks for the tip!
Have tried them but they fell apart. How much gram flour should I be using. I think I may not be using enough.
Sorry for the delay in replying…2 tablespoons should be enough but you can always add more gram flour if the mixture is not binding or if they are breaking in the oil. Also, make sure that the oil is the right temperature when you are frying – low to medium heat is ideal for the koftas.
Any more questions, just leave a comment!
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