Tofu and Mixed Veggies Kofta Pulao

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Total Time:
2 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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  • 3 - Potatoes (cooked)
  • 1 cup - Extra firm tofu (grated)
  • 2 tbsp - Gram flour
  • 1 tbsp - Corn flour
  • 1/4 cup - Carrot, beans (chopped finely)
  • 1/2 cup - Onions (chopped)
  • 1 tsp - Red chilli powder
  • 1 tsp - Garam masala powder
  • 1/2 tsp - Cumin powder
  • 1/2 tsp - Fennel seed powder
  • Salt
  • Oil for deep frying
  • For Pulao:
  • 2 cups - Basmati rice
  • A pinch - Food colour (optional)
  • 2 - Onions ( chopped)
  • 2 - Tomatoes (chopped)
  • 1 tsp - Ginger garlic paste
  • 3 - Green chillies (slit opened)
  • 1/2 tsp - Cumin powder
  • 1/4 tsp - Turmeric powder
  • 1/2 tsp - Pepper powder
  • 1/2 tsp - Garam masala powder
  • 2 - Whole spices (bay leaves, cloves, cinnamon stick)
  • Salt
  • Oil
  • Coriander leaves and mint leaves (chopped)

How to Make Tofu and Mixed Veggies Kofta Pulao

  • Heat a little oil, saute onions, green chillies, and vegetables one by one until they turn soft.
  • Take the mashed potatoes, gram flour, corn flour, grated tofu, sauteed onions, vegetables, red chilli powder, garam masala powder, cumin powder, fennel seed powder and salt and mix into a thick dough.
  • Make medium sized balls from the dough and fry in batches until the koftas turn golden brown. Alternatively you can bake them, by arranging over a greased baking sheet, and baking them at 350 degrees Fahrenheit for 15-20 minutes, until the crust turns brown.
  • For Pulao:
  • Cook the rice with 3 cups of water and food colour. Keep aside and let it cool.
  • Heat enough oil and add the bay leaves, cloves, cinnamon stick, and fry until they turn brown.
  • Add the onion, ginger garlic paste, tomato and cook.
  • Add green chillies, garam masala powder, turmeric powder, cumin powder, pepper powder , curry leaves and salt and cook everything on simmer until the oil separates.
  • Now add the tofu-vegetables koftas, chopped coriander leaves, chopped mint leaves and saute for a few minutes.
  • Stir in the cooked rice and toss gently until everything is well mixed.
  • Serve hot with any raitas.
  • Recipe courtesy: Priya Easy N Tasty Recipe