Anari Vegetable Kofta

Kofta curry with predominant flavour of pomegranate This recipe is from FoodFood TV channel

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Anari Vegetable Kofta
Main Ingredients Fresh pomegranate pearls, French beans
Cuisine Indian
Course Main Course Vegetarian
Prep Time 26-30 minutes
Cook time 21-25 minutes
Serve 4
Taste Tangy
Level of Cooking Moderate
Others Veg

Ingredients list for Anari Vegetable Kofta

  • 4 tablespoons Fresh pomegranate pearls
  • 10-12 French beans , finely chopped
  • 1 large Carrot , finely grated
  • ¼ cup Green peas , boiled
  • 2 medium Potaotes , boiled, peeled and mashed
  • ¼ cup Cottage cheese (paneer) , grated
  • 2 tbsps + to deep fry Oil
  • 1 teaspoon Ginger , chopped
  • to taste Salt
  • ¼ teaspoon White pepper powder
  • ¼ teaspoon Green cardamom powder
  • 2 tsps + to roll Cornflour (cornstarch)
  • to deep fry Oil
  • Gravy
  • 3 medium Onions , roughly chopped and boiled
  • 2 tablespoons Oil
  • 1 Black cardamom
  • 5-6 Cloves
  • 3 Green cardamoms
  • 1 inch Cinnamon
  • 3 Green chillies , chopped
  • 1/4 teaspoon White pepper powder
  • ¼ cup Cashewnut-melon seed paste
  • 2 cups Pomegranate juice
  • ½ teaspoon Garam masala powder
  • 2 tablespoons Cream
  • to garnish Fresh mint sprig


  1. Heat 2 tbsps oil in a deep non-stick pan, add ginger and French beans, mix and saute for 1 minute. Add carrot, salt and green peas and mix crushing the peas slightly. Cover and cook.
  2. Take potatoes in a bowl, add cottage cheese, salt, white pepper powder and green cardamom powder and mix. Add the cooked vegetables and mix well. Add cornflour and mix well.
  3. Heat sufficient oil in a kadai.
  4. Grease your palms with a little oil and divide the kofta mixture into equal portions. Spread each portion into a round disc on your palm, place some fresh pomegranate pearls in the centre and shape into round koftas.
  5. Roll in cornflour, slide into hot oil and deep-fry till golden. Drain on absorbent paper.
  6. To make gravy, put the boiled onions in a grinder jar and grind.
  7. Heat 2 tbsps oil in the same deep non-stick pan, add black cardamom, cloves, green cardamoms, cinnamon and boiled onion paste, mix and saute till lightly coloured.
  8. Add green chillies, white pepper powder and cashewnut-melon seeds (made with 3 parts cashewnuts and 1 part melon seeds), mix and saute for 2-3 minutes.
  9. Add pomegranate juice and mix well till well blended. Add salt, mix, bring the mixture to a boil and cook for 2-3 minutes. Add garam masala powder and mix well.
  10. Switch off the heat and strain the gravy into a clean bowl. Add fresh cream and mix well.
  11. Halve each kofta. Pour the gravy into a serving bowl, arrange the halved kofte over it, garnish with a fresh mint sprig and serve hot.

Nutrition Info

Calories 1748
Carbohydrates 192
Protein 36.2
Fat 96.3
Other Fiber Vitamin C-128.3