Saturday, May 20, 2017

Vegan red bean kofta balls in curry

I love the exuberance of the blogging world. There is so much of talent and so much to learn, not just food, or  photography but other genre, be it a travel blog or a beauty blog or just musings. Collaborations between bloggers is not uncommon and sometimes we also  get inspired or create rich content by collaborations. It always saddens me to see when people do not give due credit to a recipe or an image or content, by linking back or a mention. It's not just protocol, I think it is generosity to acknowledge the talent and contribution of others in our creative pursuit,  no matter how small their contribution is.   We are all here to create our small space and share what we do best,  it's so nice if we can all give credit that is due. Thanks to everyone who links back to my blog or portfolio site, when they share my work. I really appreciate the generosity.

Generosity is giving more than you can, and pride is taking less than you need.

- Khalil Gibran 

What should I tell you about this recipe, red bean is not the preferred legume in this household. No one, other than me is crazy about it, which is so different from my sister's place, where everyone loves rajma aka red bean curry. So, I decided to make red bean and Swiss chard kofta or balls  and cook them in a curry. You know something works when you don't have left overs. I was really happy with this curry and I hope you guys try it too. Glad the family gave it a 5 stars. 

Easy vegan red bean kofta balls in curry


For Kofta 
  • 1 1/2  cups cooked red bean drained 
  • 1/2 cup Swiss chard chopped 
  • 1 small onion finely chopped 
  • 2-3 garlic cloved
  • 1/2  inch ginger grated
  • 1 tsp red chilli flakes
  • 1/2 tsp turmeric powder
  • 1/2 tbsp cumin (jeera)
  • 1/2 cup bread crubs
  • 2-3 tbsp all purpose flour
  • salt to taste 
For Curry 
  • 1 large onion
  • 1 large tomato
  • 2 tbsp oil 
  • 1 tsp cumin
  • 1/2 tsp kasturi methi 
  • 1/4 cup or less water
  • 2-3 tbsp cilantro finely chopped 
  • salt to taste

For Masala Paste
  • 1/4 cup cashew 
  • 4-5 Kashmiri red chili or any dried red chili 
  • 1 tbsp poppy seed 
  • 1/2 inch ginger
  • 2-3 garlic cloves
  • 1 tbsp garam masala
  •  pinch turmeric 

Takes ,
serves 2.


  1. If you are not using tinned red bean, you will have to soak the read bean in warm water for atleast 4-5 hours and cook, preferably in pressure cooker. 
  2. Drain excess water and mash. 
  3. Add all the ingredients and make small balls. 
  4. You can either deep fry or shallow fry, best results deep fry. 
  5.  Keep aside. 
  6. In warm water soak cashew, red chili, rice for about 30 minutes. add ginger, garlic, garam masala, turmeric and form fine paste,. keep aside. 
  7. Puree the onion, garlic, ginger and tomato. 
  8. Add oil in pan, add cumin let it splatter. add the pureed onion-tomato and saute. 
  9. Now add 3 tbsp of the masala paste and leave it on low flame, saute occasionally so it does not burn. 
  10. Once the mixture leaves oil, add 1/4 cup water or less  to the gravy should not be runny but thick, check for salt. 
  11. Add kasturi methi and kofta and serve garnished with cilantro finely chopped. 
  12. Note : Add the kofta just before serving, sometimes they become a bit soggy if left in the curry for too long, am not crazy about that. Prefer to serve just before adding the kofta.
Serve with saffron rice or naan.

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