How to make Anari Vegetable Kofta - Kofta curry with predominant flavour of pomegranate

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Fresh pomogranate, Onions (प्याज़ )

Cuisine : Indian

Course : Main Course Vegetarian

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Anari Vegetable Kofta Recipe Card

Anari Vegetable Kofta

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.    

You can also find more Main Course Vegetarian recipes like Shahi Paneer, Potato Au Gratin, Steamed Broccoli With Three Seeds, Quinoa Upma with Mushrooms.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Anari Vegetable Kofta Recipe

  • Fresh pomogranate 4 tablespoons

  • Onions 10-12

  • carrot finely grated 1 large

  • green peas ¼ cup

  • medium potatoes boiled, peeled and mashed 2 medium

  • grated cottage cheese (paneer) ¼ cup

  • Oil 2 tablespoons

  • chopped ginger 1 teaspoon

  • Salt to taste

  • white pepper powder ¼ teaspoon

  • green cardamom powder ¼ teaspoon

  • cornstarch 2 tsps + t

  • Oil to deep fry

  • For gravy

  • medium onions roughly chopped and boiled 3

  • Oil 2 tablespoons

  • black cardamom 1

  • cloves 5-6

  • green cardamoms 3

  • cinnamon 1 inch

  • cashewnut-melon seed paste ¼ cup

  • green chillies chopped 3

  • white pepper powder ¼ teaspoon

  • pomegranate juice 2 cups

  • garam masala powder ½ teaspoon

  • cream 2 tablespoons

  • A sprig of fresh mint leaf


Step 1

Heat 2 tbsps oil in a non-stick pan, add ginger, French beans, carrot and salt and mix. Add green peas, cover and cook.

Step 2

Place potatoes in a bowl, add cottage cheese, salt, white pepper powder and green cardamom powder and mix. Add the vegetables and mix. Add cornstarch and mix well.

Step 3

Heat sufficient oil in a kadai.

Step 4

Divide into equal portions and spread each portion into a round disc. Place some fresh pomegranate pearls and shape into round koftas. Roll in cornstarch and deep-fry in hot oil till golden. Drain on absorbent paper.

Step 5

Grind boiled onions.

Step 6

Heat 2 tbsps oil in a non-stick pan, add black cardamom, cloves, green cardamoms, cinnamon, boiled onion paste and saute till lightly coloured.

Step 7

Add green chillies, white pepper powder and cashewnut-melon seeds (made with 3 parts cashewnuts and 1 part melon seeds), mix and saute.

Step 8

Add pomegranate juice and mix well till smooth. Add salt, mix and bring the mixture to a boil. Add garam masala powder and cream and mix well.

Step 9

Strain the gravy into a clean bowl.

Step 10

Halve each kofta. Pour the gravy into a serving bowl, arrange the halved kofte, garnish with a fresh mint sprig and serve hot.