Ghia Kofta Curry

by Tarla Dalal

Added to 24 cookbooks
This recipe has been viewed 5329 times

Kofta are an all-time favourite among punjabis and the dish owes its worldwide fame to them. Kofta is a versatile dish, with many variations; almost any vegetable can be transformed into a kofta dish. The most popular among these is the malai kofta. Kofta can be steamed, deep fried, or baked. Try whichever way suits you best. Ghia and papita kofta are authentically punjabi and not too well-known outside of the state. Try this recipe, straight from the kitchens of punjab. . .

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Preparation Time: 15 mins
Cooking Time: 20 mins
Makes 4 servings
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Ingredients

For The Ghia Koftas
1 1/2 cups grated bottle gourd (doodhi / lauki)
1 cup boiled and mashed potatoes
1 tsp dried mango powder (amchur)
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp garam masala
salt to taste
oil for deep-frying

For The Gravy
3 tbsp oil
2 tbsp broken cashewnuts (kaju)
1/2 tsp cumin seeds (jeera)
1 cup chopped onions
1/2 tsp chopped garlic (lehsun)
1/2 tsp chopped ginger (adrak)
1 tsp thinly sliced green chillies
1/2 tsp coriander (dhania) powder
1/2 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1 1/2 cups chopped tomatoes
1/4 tsp garam masala
2 tbsp cream
salt to taste

Other Ingredients
2 tbsp chopped coriander (dhania) for the garnish

Method
For the ghia koftas

Squeeze the bottle gourd till all the water drains out.
Add all the remaining ingredients, mix well and divide into 8 equal sized oval shaped koftas.
Heat the oil in a kadai and deep-fry the koftas in it till they are golden brown.
Drain on absorbent paper and keep aside.

For the gravy

Heat the oil in pan, add the cashewnuts and sauté till they turn golden brown.
Remove the cashewnuts, drain out the oil and blend them to a smooth paste. Keep aside.
Heat the remaining oil in the same pan and add the cumin seeds.
When they crackle, add the onions and sauté till they turn translucent.
Add the garlic, ginger and green chillies and sauté for another minute.
Add the coriander powder, chilli powder, turmeric powder and tomatoes and 1 1/2 cups of water and cook till the oil separates from the gravy.
Add the prepared browned cashewnut paste, punjabi garam masala, cream and salt and bring to boil.

How to proceed