Spicy Kofta Curry
by Tarla Dalal
Added to 525 cookbooks
This recipe has been viewed 91600 times
A tomato based curry 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.
- Combine all the ingredients in a bowl and mix well.
- 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.
- Repeat with the remaining batter to make more koftas.
- Drain on absorbent paper and keep aside.
- 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.
- Remove from the flame and allow it cool completely.
- Once cooled, blend in a mixer to a smooth pulp.
- Strain the pulp and keep aside.
- Heat the ghee in a non-stick kadhai, add the masala paste and sauté on a medium flame for 2 to 3 minutes.
- Add the tomato pulp and milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the cream, sugar and salt and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Just before serving, add the koftas, mix gently and cook on a medium flame for 1 to 2 minutes.
- Serve immediately with parathas and steamed rice.
Nutrient values per serving
|Vitamin A||645.6 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.7 mg|
|Vitamin C||27.3 mg|
|Folic Acid||42.4 mcg|
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