Cozy Up This Season with Sula’s Kofta Dil Bahar

When Vancouver’s weather can’t quite decide if it’s winter or spring, we at Sula Indian Restaurant know just the thing to warm the soul: our signature Kofta Dil Bahar. It’s a dish that, surprisingly, even we’ve been incredibly curious about for a long time—a true hidden gem on our menu, waiting to be explored.

One of the great things about working with a restaurant such as Sula Indian Restaurant is that there is ample opportunity to try great things often regardless of whether you’re a fan of vegetarian dishes or non-vegetarian there’s truly something for everyone. Today’s craving, Kofta Dil Bahar, is basically a rich butter sauce (yes, the goodness that makes Butter Chicken a step beyond amazing) laden with perfectly deep-fried vegetable dumplings.

What Makes Kofta Dil Bahar Special?

Soft Dumplings: Packed with spiced potato & paneer – think samosa meets falafel.

Velvety Gravy: Bathed in our famous butter-tomato gravy that’s indulgent but not heavy.

Dietary Friendly: Naturally gluten-free and vegetarian, making it ideal for a wide range of diners seeking vegetarian friendly restaurants near me.

Restaurant‑Style Kofta Dil Bahar Recipe: Bring Sula Home

Now, for those eager to recreate a piece of Sula’s magic in their own kitchen, here’s Chef Kailash’s authentic recipe for our amazing Kofta Dil Bahar. While achieving our chefs’ unique touch requires years of mastery, this guide will help you achieve a similar delicious result right in your home.

Yields: 4 servings | Prep time: 45 minutes | Cook time: 45 minutes

Ingredients:

For the Kofta (Vegetable Dumplings):

2 medium potatoes, boiled & mashed (about 1.5 cups)

½ cup mixed vegetables, finely chopped and steamed (e.g., carrots, peas, green beans)

¼ cup paneer, crumbled (optional, for richness)(Use powdered cashew to make it vegan)

1 tsp ginger-garlic paste

¼ tsp red chili powder

½ tsp garam masala

2 tbsp cornstarch or all-purpose flour (for binding) (Use Chickpeas batter to make it Gluten free)

Salt to taste

Oil for deep frying

For the Butter Sauce (Makhani Gravy):

2 tbsp ghee or butter

1 large onion, finely chopped

1 tbsp ginger-garlic paste

1 tsp red chili powder (adjust to preference)

1 tsp ground coriander

½ tsp ground cumin

½ tsp turmeric powder

4 medium tomatoes, pureed (about 2 cups)

½ cup cashew paste (soak 1/4 cup cashews in hot water for 20 mins, then blend)

1 cup water or vegetable broth

¼ cup heavy cream (or coconut cream for dairy-free)

1 tsp sugar (optional, to balance tanginess)

Salt to taste

Fresh cilantro, chopped, for garnish

Method:

Note from Chef Kailash: While you can use canned chickpeas for speed in other dishes, for the best Kofta Dil Bahar, prepare your vegetables fresh.

Step 1: Prepare the Kofta Mixture. In a large bowl, combine mashed potatoes, steamed mixed vegetables, crumbled paneer or cashew, ginger-garlic paste, red chili powder, garam masala, and salt. Mix well. Add cornstarch/flour/Chickpeas and knead gently to form a soft dough.

Step 2: Shape and Fry Kofta. Divide the mixture into 12-15 equal portions. Shape each portion into small, round or oval dumplings. Heat oil in a deep pan or wok over medium-high heat. Carefully deep-fry the kofta in batches until golden brown and crispy on all sides. Remove with a slotted spoon and drain excess oil on paper towels. Set aside.

Step 3: Start the Makhani Gravy Base. In a separate large pot or pan, heat ghee/butter over medium heat. Add finely chopped onion and sauté until golden brown (about 8-10 minutes), stirring frequently.

Step 4: Build the Spice Foundation. Add ginger-garlic paste to the onions and cook for 1-2 minutes until fragrant. Add red chili powder, ground coriander, ground cumin, and turmeric powder. Sauté for 1 minute, adding a splash of water if spices stick to prevent burning.

Step 5: Infuse Tomato & Cashew Puree. Stir in the tomato puree. Cook for 5-7 minutes until the mixture thickens and oil begins to separate. Add the cashew paste and cook for another 2-3 minutes, stirring continuously to prevent sticking.

Step 6: Simmer the Gravy. Pour in water or vegetable broth, bring to a gentle simmer. Cook for 10-15 minutes, stirring occasionally, allowing flavors to meld beautifully. Season with salt and sugar (if using).

Step 7: Finish the Sauce. Stir in the heavy cream (or coconut cream for dairy-free). Cook for another 2-3 minutes on low heat, ensuring the sauce is heated through but not boiling vigorously after adding cream.

Step 8: Assemble the Dish. Just before serving, gently add the fried kofta dumplings to the warm gravy. Do not simmer the kofta in the gravy for too long, as they might break down. Garnish generously with fresh chopped cilantro.

Step 9: Serve. Serve Kofta Dil Bahar hot with Naan, Roti, or fragrant Basmati Rice.

Your Culinary Adventure Awaits at Sula Indian Restaurant!

Consider this guide your roadmap to choosing your favorite delicious meals from our Indian menu. Indian dishes are complex with spices that unleash a riot of flavors, which makes them all the more tempting. Indian cuisine in Vancouver blends many cooking techniques to create truly drool-worthy dishes.

No matter what your likings for Indian food are – be it spicy, non-spicy, vegan, vegetarian, non-vegetarian, or if you have specific dietary needs like dairy or gluten intolerance – you will always find the right food at Sula Indian Restaurant, always with the best quality of service, food, and ambiance.

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