Spicy Kofta Curry

by Tarla Dalal

add to my cookbook add to shopping list

5/5 stars 100% LIKED IT 3 REVIEWS ALL GOOD

स्पाईसी कोफ्ता करी - हिन्दी में पढ़ें (Spicy Kofta Curry in Hindi)

Added to 537 cookbooks This recipe has been viewed 114229 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.

Add your private note

Spicy Kofta Curry recipe - How to make Spicy Kofta Curry

Tags

Preparation Time: 15 mins Cooking Time: 25 mins Total Time: 40 mins Makes 4 servings (4serving )
Show me for servings

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 baking soda
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 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 (chawal)

Method
For the koftas

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.

For the curry

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.