You are here: Home > Cuisine > Indian Veg Recipes > Punjabi > Punjabi Sabzis > Spicy Kofta Curry Spicy Kofta Curry by Tarla Dalal 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. 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Close 23 Sep 2013 This recipe has been viewed 129396 times 5/5 stars 100% LIKED IT 3 REVIEWS ALL GOOD स्पाईसी कोफ्ता करी - हिन्दी में पढ़ें (Spicy Kofta Curry in Hindi) Spicy Kofta Curry recipe - How to make Spicy Kofta Curry Tags North Indian Vegetarian FoodPunjabi SabzisSabzis with GraviesTraditional Indian SabzisDeep Fry Preparation Time: 15 mins Cooking Time: 25 mins Total Time: 40 mins 4Makes 4 servings 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 chillies2 pinches baking soda salt to taste oil for deep-fryingFor The Curry2 cups roughly chopped tomatoes1 tbsp ghee1/4 cup milk2 tbsp fresh cream1/2 tsp sugar salt to tasteTo Be Ground Into A Smooth Masala Paste (for The Curry) , Using A Little Water3/4 cup roughly chopped onions4 garlic (lehsun) cloves2 tsp coriander (dhania) seeds1 tsp cumin seeds (jeera)2 tsp poppy seeds (khus-khus)25 ginger (adrak)2 green chillies , roughly chopped6 whole dry kashmiri red chillies , broken into pieces1 tbsp chopped coriander (dhania)1/4 tsp turmeric powder (haldi)For Serving parathas steamed rice (chawal) Method For the koftasFor the koftasCombine 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 curryFor the curryCombine 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 (Abbrv) per servingEnergy270 calProtein7.1 gCarbohydrates20.6 gFiber4.7 gFat16.9 gCholesterol6 mgSodium37.1 mgClick here to view calories for Spicy Kofta Curry