Kofta Curry

Hello!! Kofta Curry is a very delicious, rich in flavors and creamy recipe. The different ingredients used in his recipe enhance the flavor and aroma of the curry. You can make this curry for lunch and have it with paratha, roti, naan or kulcha. The Kofta balls are the star of this curry. It takes a while to prepare this dish bu the effort is worth it. So lets get cooking…

Ingredients:

For the Kofta Balls:

Boiled potatoes – 4 medium sized

Ginger-Green chilly paste- 1 tbsp

Coriander Powder – 1/2 tsp

Cumin Powder – 1/2 tsp

Paneer/Cottage Cheese (Grated) – 1/2 cup

Bread Crumbs – 1/4 cup

Salt as per taste

Garam Masala – 1 tbsp

Lemon Juice – 2 tsp

Fresh Fenugreek (finely chopped)- 2 tbsp

Finely chopped cashewnuts, almonds and raisins – 2 tsp

Sugar – 1 tsp

Maida/All purpose flour – 1/2 cup

Oil for frying

For Curry:

Oil – 1 tbsp

Jeera/Cumin – 1 tsp

Asafoetida/Hing – 1 tsp

Ginger-Garlic Paste – 2 tbsp

Onion (roughly chopped) – 1 large

Tomato (roughly chopped) – 2 large

Malai/Cream – 2 tbsp

Tomato Ketchup – 1 tsp

Kashmiri Red Chilli Powder – 2 tbsp

Coriander-Cumin powder – 1 tbsp

Turmeric Powder – 1/2 tsp

Garam Masala – 1 tbsp

Cheese (grated) – 2 cubes

Salt as per taste

Kasori Methi – 1 tsp

Fresh coriander leaves – for garnishing

Water as required

Method:

For the Kofta Balls:

1) Mash the boiled potatoes. In a mixing bowl take the mashed potatoes, paneer/cottage cheese, bread crumbs, cumin powder, coriander powder, cashewnuts, almonds, raisins, salt, garam masala, ginger-green chilly paste, sugar and fresh fenugreek and mix well and form a dough.

2) Make medium sized balls out of this dough. Now roll these ball in the maida/all purpose flour and deep fry in oil till cooked and brown from outside.

For the curry:

1) In a deep wok take the oil and add the asafoetida and jeera/cumin in it and let it splutter. Once done add the giner-garlic paste and onions and saute till onions become translucent. Now add the tomatoes and let them cook for 2 minutes.

2) Now add the turmeric powder, red chilli powder, cumin-coriander powder, salt and let it cook till the oil starts to separate and the tomatoes become mushy. Let this cool down for a while.

3) Once cooled down blend the onion-tomato mixture alongwith cream/malai  into fine paste.

4) Take this paste again in the same wok as taken earlier and add the tomato ketchup and garam masala and let it cook for 5 minutes. Add some water in the curry at this stage. Now add the grated cheese and mix well. Switch of the gas at this point.

For Assembly:

In a bowl take the kofta balls as prepared. Pour the curry as prepared on the balls. Garnish with fresh coriander leaves. Serve hot.

Note:

Do not add the balls in the curry and keep as the balls will soak all the curry and the gravy will become too thick. Always pour the curry on the balls as and when required.

Published by

shail

I am a lawyer by profession but love to cook. Being a foodie myself I keep trying variations with my recipes. My blog is all about my experiments and experience with food. You can follow me on instagram, twitter and facebook all having handles alawyerskitchen. I am also on the food reviewer panel with GoToChef, which is the perfect platform to check out reviews on various food products and also find recipes using the same. You can also find me on blogchatter https://www.theblogchatter.com/user/shailparekhthosani and pinterest https://in.pinterest.com/alawyerskitchen2018/

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