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A Wholesome, Protein-Rich Kofta Dish with a Nutty Twist 🥜🍲
Protein goals, met. These peanut lentil kofta balls are the perfect combination of crispy outside and soft, flavorful inside—making every bite completely irresistible.
Powered by Shrego Light Roasted Whole Unsalted Peanuts, this recipe brings a rich, nutty depth to classic koftas. Paired with a creamy tomato-peanut curry, it transforms into a comforting, wholesome meal that’s packed with flavor and nutrition.
📝 Ingredients
For Kofta Balls:
• 1 cup masoor dal (cooked)
• 1/2 cup Shrego Light Roasted Whole Unsalted Peanuts (coarsely crushed)
• 1/2 cup lauki (grated)
• 1–2 green chilies (chopped)
• 1/2 teaspoon cumin powder
• 1/2 teaspoon red chili powder
• Salt, to taste
• 2–3 tablespoons breadcrumbs (for coating)
For Curry:
• 2 tomatoes (pureed)
• 2 tablespoons peanut paste (from Shrego peanuts)
• 1 tablespoon oil
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt, to taste
• Water (as needed)
👩🍳 Instructions
1. Prepare the Kofta Mixture
In a bowl, mix cooked masoor dal, crushed peanuts, grated lauki, green chilies, cumin powder, red chili powder, and salt.
2. Shape & Coat
Shape the mixture into small balls and lightly coat with breadcrumbs.
3. Cook the Koftas
Air fry, bake, or shallow fry until golden and crispy.
4. Prepare the Curry
Heat oil in a pan, add ginger-garlic paste, then add tomato puree and spices. Cook until rich and aromatic.
5. Add Peanut Base
Add peanut paste and water. Let it simmer into a creamy curry.
6. Serve
Add kofta balls to the curry and serve hot.
💡 Tips for Best Results
• Texture: Keep peanuts slightly coarse for a better bite
• Healthy Option: Air fry or bake instead of deep frying
• Consistency: Adjust water for desired curry thickness
• Serving Idea: Best served with roti or rice
✨ Why You’ll Love This Recipe
• Protein Packed – Powerful combo of lentils and peanuts
• Rich Flavor – Creamy, nutty curry base
• Crispy & Soft – Perfect texture contrast
• Healthy Option – Bake, air fry, or shallow fry
