Indian Jackfruit Kofta

Indian Jackfruit Kofta recipe served in a bowl with naan.

The best vegan kofta ever.

Picture yourself dunking fluffy naan into pools of creamy, spicy gravy with scrumptious and “meaty” jackfruit kofta balls in it. Do you want that life? You sure do. Time to make some Indian jackfruit kofta.

Kofta is a type of meatball that is usually either made of some kind of meat or cheese. And jackfruit is a tropical fruit that has a texture resembling that of meat. This dish features fried jackfruit kofta balls soaked in a creamy veggie-based gravy (with no coconut milk required!) paired best with fluffy naan.

Indian Jackfruit Kofta recipe served in a bowl with naan.

Indian Jackfruit Kofta

Jackfruit kofta balls soaked in a rich and creamy gravy. It’s THE restaurant-style dish to bring to your family’s table!
4.80 from 10 votes
Total Time: 1 hour 5 minutes
Course: Dinner
Cuisine: Indian-Inspired
Keyword: Indian Jackfruit Kofta, Vegan Indian Kofta
Author: Anisha
Servings: 8




  • ¼ cup cashews soaked in boiling water for at least 15 minutes
  • 1.5 red onions chopped
  • 2 tbsp ginger-garlic paste
  • 4 medium tomatoes chopped
  • 1.5 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp garam masala
  • 1.5 tsp red chili powder
  • 1 tsp kashmiri lal sub ¾ tsp red chili powder
  • ½ tsp turmeric
  • salt to taste
  • ½ cup plant-based milk or water
  • 1 tsp kasoori methi optional


  • Boil the canned jackfruit for 10 minutes. Then squeeze out the water and blend it with the rest of the ingredients for the kofta. It does not have to be completely smooth.
  • Form small balls (~ 1 tbsp). Submerge them in 1.5 inches of oil and fry for 7-8 minutes. Flip them once after 3-4 minutes so they brown evenly. (You can bake them for a healthier option, but even though I haven’t tried it, I’m positive that frying will taste better).
  • Add 2 tbsp avocado oil to a medium or large saucepan.
  • Add chopped onions and saute until translucent. Add ginger-garlic paste, stirring for a minute or two.
  • Add tomatoes and cook until the tomato juice evaporates, leaving a thick blob of tomatoes. Meanwhile, mix the ground spices together in a small bowl.
  • Add ground spices and give them time to release their oils (~ 5-7 minutes). Take the pan off the heat.
  • Blend the mixture in the saucepan with the cashews, 1/2 cup water, and 1/2 cup thin plant-based milk (or just water).
  • Pour the creamy mixture back in the pan on medium heat and add more water (1/2-1 cup, according to your liking) to make it thinner. Add salt to taste and kasoori methi. Cook on medium-low heat for 5 minutes.
  • Serve with rice, naan, or roti. (I highly recommend naan because the gravy texture is perfect for it!)

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3 thoughts on “Indian Jackfruit Kofta”

  1. I tried to cut it down since it is just me. The flavor was there but the gravy wasn’t thick nor yellow. What can I change the next time?

    1. Hi Leslie! I’m glad the flavor worked out! I’m wondering what color it ended up being? As for the thickness, maybe try blending the gravy without milk or water first and then adding a little bit of milk or water at a time until the thickness is at your liking!

  2. 5 stars
    I am now familiar with jackfruit and this is the first recipe I made and it tasted good. I changed the sauce a bit, but it was still great. I couldn’t find how big your cup is, so I just guessed how much flour and coconut to add to that amount of jackfruit.
    It worked anyway. 🙂
    Thanks for the recipe!

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