Spicy Kofta Curry


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A tomato based purée jazzed up with a spicy masala paste becomes home to
mouth-watering koftas, in this spicy kofta curry. It goes very well with rice as well as parathas, and transforms even a simple main course into a grand fare.

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Preparation Time: 
Cooking Time: 
Makes 4 servings
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Ingredients


For The Koftas (makes Approx. 10 Koftas)
1/2 cup fresh curds (dahi)
1/2 cup besan (bengal gram flour)
2 tbsp finely chopped coriander (dhania)
1 tbsp finely chopped green chillies
2 pinches soda bi-carb
salt to taste
oil for deep-frying

For The Curry
2 cups roughly chopped tomatoes
1 tbsp ghee
1/4 cup milk
2 tbsp fresh cream
1/2 tsp sugar
salt to taste

To Be Ground Into A Smooth Masala Paste (for The Curry) , Using A Little Water
3/4 cup roughly chopped onions
4 garlic (lehsun) cloves
2 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
2 tsp poppy seeds (khus-khus)
25 mm (1”) piece ginger (adrak)
2 green chillies , roughly chopped
6 whole dry kashmiri red chillies , broken into pieces
1 tbsp chopped coriander (dhania)
1/4 tsp turmeric powder (haldi)

For Serving
parathas
steamed rice

Method
For the koftas

  1. Combine all the ingredients in a bowl and mix well.
  2. Heat the oil in a kadhai, drop spoonfuls of the batter into it and deep-fry a few at a time until it turns golden brown in colour from all the sides.
  3. Repeat with the remaining batter to make more koftas.
  4. Drain on absorbent paper and keep aside.

For the curry

  1. Combine the tomatoes and 1 cup of water in a deep non-stick kadhai and cook on a medium flame for 5 to 7 minutes or till the tomatoes are soft.
  2. Remove from the flame and allow it cool completely.
  3. Once cooled, blend in a mixer to a smooth pulp.
  4. Strain the pulp and keep aside.
  5. Heat the ghee in a non-stick kadhai, add the masala paste and sauté on a medium flame for 2 to 3 minutes.
  6. Add the tomato pulp and milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  7. Add the cream, sugar and salt and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  8. Just before serving, add the koftas, mix gently and cook on a medium flame for 1 to 2 minutes.
  9. Serve immediately with parathas and steamed rice.
RECIPE SOURCE : Desi KhanaBuy this cookbook
2 reviews received for Spicy Kofta Curry
2 FAVOURABLE REVIEWS

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 Reviewed By
Foodie #593809May 18, 2013


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Reviewed October 27, 2012by 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, 2013by Foodie #593809

   


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