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Spicy Kofta Curry


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5/5 stars  100% LIKED IT
2 REVIEWS ALL GOOD
Added to 458 cookbooks
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Spicy and tasty.

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Preparation Time: 
Cooking Time: 
Serves 4.
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Ingredients



For the koftas
1/2 cup curds (dahi)
1/2 cup besan (Bengal gram flour)
2 tbsp chopped coriander (dhania)
6 green chillies, chopped
1 tsp cumin seeds (jeera)
2 pinches soda bi-carb
salt to taste
oil or ghee for deep-frying

For the curry
2 large tomatoes
2 tbsp milk
2 tbsp fresh cream
1/2 tsp sugar
3 tbsp ghee
salt to taste

To be ground into a paste (for the curry)
1 onion
4 cloves of garlic (lehsun)
2 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
2 tsp poppy seeds (khus-khus)
25 mm. piece ginger (adrak)
2 green chillies
6 red chillies
1 tbsp chopped coriander (dhania)
1/4 tsp turmeric powder (haldi)

Method

    For the koftas
    1. Mix all the ingredients to make a thick batter.
    2. Heat the oil, drop spoonfuls of the batter into it and deep fry until golden brown. Repeat for the remaining batter.

    For the curry
    1. Cut the tomatoes into big pieces, add 1 teacup of water and cook. When cooked, take out a puree by passing through a sieve.
    2. Heat the ghee and fry the paste for 3 to 4 minutes.
    3. Add the tomato puree, milk and 1/2 teacup of water and boil for 10 minutes.
    4. Add the cream, sugar, salt and koftas and give one boil.
    5. Serve immediately with rice or parathas.
    RECIPE SOURCE : Desi KhanaBuy this cookbook
    2 reviews received for Spicy Kofta Curry
    2 FAVOURABLE REVIEWS

    The most Helpful Favourable review

     Reviewed By
    Foodie #593809, May 18, 2013


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    Helpful reviews for this recipe
    Reviewed October 27, 2012 by shreya_the foodie

    Yummy koftas made of aubergines and carrot cooked in a kadhi having tamarind water as a base and having a spicy paste of poppy seeds and chillies.

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    Reviewed May 18, 2013 by Foodie #593809

       


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