How to make Kabuli Chana Kofta Curry -

Koftas made with a chickpea mixture, deep-fried and served with a silky tomato gravy

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Koftas, Chickpeas (kabuli chane)

Cuisine : Indian

Course : Main Course Vegetarian

For more recipes related to Kabuli Chana Kofta Curry checkout Soya Malai Kofta, Soya Kofta Curry. You can also find more Main Course Vegetarian recipes like Kabuli Chana Palda Bread Manchurian Kaale Chane Aur Laal Saag Ki Subzi Steamed Lauki And Palak Kofta

Kabuli Chana Kofta Curry

Kabuli Chana Kofta Curry Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 8-10 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Kabuli Chana Kofta Curry Recipe

  • Koftas

  • Chickpeas (kabuli chane) soaked overnight 1 1/2 cups

  • Medium onion chopped 1 tablespoons

  • Fresh coriander leaves chopped 2 tablespoons

  • Garlic chopped 1 tablespoon

  • Green chillies chopped 2

  • Salt to taste

  • Lemon juice 1 tablespoon

  • Red chilli powder 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Oil to deep fry

  • Gravy

  • Oil 2 tablespoons

  • Green cardamoms 3-4

  • Cloves 3-4

  • Black peppercorns 2-3

  • Bay leaf 1

  • Medium onions roughly chopped 2

  • Ginger-garlic paste 1 tablespoon

  • Medium tomatoes roughly chopped 2

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Yogurt 1/4 cup

  • Fresh cream to garnish

  • Fresh coriander sprig to garnish


Step 1

Put chickpeas in a food processor jar, add onion, coriander leaves, garlic, green chillies, salt, lemon juice, red chilli powder and garam masala powder and process to a coarse paste.

Step 2

Heat sufficient oil in a kadai.

Step 3

Transfer the ground mixture into a bowl, divide into equal portions and shape them into koftas.

Step 4

Slide the koftas into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.

Step 5

Heat oil in a deep non-stick pan, add green cardamoms, cloves, black peppercorns, and bay leaf, mix and sauté till fragrant. Add onions, mix and sauté for a minute. Add salt, mix well and sauté till golden brown.

Step 6

Add ginger-garlic paste and mix well. Add tomatoes, mix and saute till pulpy.

Step 7

Discard the bay leaf and add turmeric powder, red chilli powder and garam masala powder and mix well. Add yogurt and mix well and cook for 1 minute. Take the pan off the heat and keep aside to cool.

Step 8

Transfer the mixture into a blender jar, add a little water and blend to a smooth paste.

Step 9

Transfer the sauce into a serving bowl. Drizzle some fresh cream and place the fried koftas on top, garnish with coriander sprig and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.