🇵🇰 Pakistani Vegetarian

Mushrooms Kofta

Name: Mushrooms Kofta
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 100 g Yogurt; 1 tsp Garam Masala; 400 g Tomato Puree; to taste Salt; 1 large, finely chopped Onion; 4 cloves, minced Garlic; 2 tbsp Ghee; 400 g Mushrooms; 50 g Gram Flour; 1 tsp Ground Coriander; 1/2 tsp Red Chili Powder

🇵🇰 Pakistani

Tender mushrooms folded into a glossy, aromatic gravy — the kind of pakistani home cooking that gets requested again and again. About 32 minutes from fridge to table.

Prep 12 min Cook 20 min Serves 4 Medium

Ingredients

Yogurt100 g
Garam Masala1 tsp
Tomato Puree400 g
Saltto taste
Onion1 large, finely chopped
Garlic4 cloves, minced
Ghee2 tbsp
Mushrooms400 g
Gram Flour50 g
Ground Coriander1 tsp
Red Chili Powder1/2 tsp

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Heat the Ghee in a heavy-bottomed pot over medium heat until shimmering.
2
Add the onion and cook until golden and softened, 6-8 minutes, stirring so it doesn't catch.
3
Stir in the garlic plus the garam masala, ground coriander and red chili powder; toast for about a minute until the kitchen smells incredible.
4
Add the mushrooms, turning every piece through the spice base so it's fully coated, and sear lightly.
5
Pour in the tomato puree, bring to a gentle bubble, then cover and simmer until the mushrooms is tender.
6
Uncover and reduce until the sauce clings to a spoon. Finish with fresh cilantro and a squeeze of lemon.

Chef's tip

For deeper flavour, toast the garam masala in the oil before adding anything wet.

Cook it with your pantry → Share this page: /dish/795

Watch how it's made

Video: Homemade Kofta/Meatballs Recipe - Veggie Kofta/Meatball Make-Cook-Freeze · on YouTube