Bring the colours of the Indian flag to your plate with this vibrant and flavour-packed Modern TriColour Kofta Curry. Soft koftas come together in a rich, spiced gravy, making it a perfect dish to celebrate special occasions or simply brighten up your dinner table.
Ingredients
For the TomatoOnion Gravy
2 tbsp oil
½ tsp cumin seeds
1 small stick cinnamon, 2–3 green cardamom pods, and 2 cloves
1 medium onion, finely chopped
1″ piece ginger and 4 garlic cloves, minced
6–7 medium tomatoes, pureed
¼ tsp turmeric powder
2 tsp red chilli powder (adjust to taste)
1 tsp jaggery (or sugar)
2 tbsp soaked cashews (in warm water)
Salt, to taste
1 tspkasurimethi (dried fenugreek leaves)
Blue Tribe Seekh Kebabs & Salad
8–10 Blue Tribe plantbased chicken seekh kebabs, thawed and defrosted
Microgreen mix (arugula, red amaranth, sunflower greens, etc.) for salad
Oil for pansearing
Optional Trio of “Colours”
Creamy (coconut or cashew drizzle),
Green (microgreens garnish)
Instructions
1. Prepare the Gravy
1. Heat oil in a heavy-bottomed pan. Add cumin seeds and warm spices (cinnamon,
cardamom, cloves) until fragrant.
2. Stir in onions, ginger, and garlic; cook until soft and translucent.
3. Pour in tomato puree. Add turmeric, chili powder, jaggery, and salt. Simmer over
medium heat for about 5–7 minutes.
4. Blend soaked cashews into a smooth paste and stir into the sauce. Simmer a couple
minutes.
5. Add kasurimethi and stir well. Adjust consistency with water if thick.
2. Cook the Blue Tribe Plant Based Seekh Kebabs
1. Defrost the Blue Tribe Plant Based Seekh Kebabs as per instructions on the pack
2. Drizzle some oil into a skillet and heat over medium flame.
3. Sear each seekh kebab on all sides until lightly charred and warmed through. You
may use a lid to retain some moisture and juiciness.
3. Assemble the Curry
1. Pour the warm gravy into a wide serving bowl.
2. Arrange the pan-seared seekh kebabs atop the curry.
3. For a “tricolour” visual:
o A ladle of cashewcoconut drizzle to make it creamy white,
o Scatter microgreens over the kebabs (vibrant green).
4. Microgreen Salad (side)
Toss microgreens lightly with lemon juice, salt, and a drizzle of olive oil. Serve chilled.
Serving Suggestions
Serve this striking plate with a side of warm flatbreads (rotis, phulkas) or steamed rice. The microgreen salad provides freshness and crunch, enhancing the luxurious curry.
Modern Tri‑Colour Kofta Curry Recipe by Chef Nirvaan Thacker, Blue Tribe Foods
