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.
Spicy Kofta Curry recipe - How to make Spicy Kofta Curry
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
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
For the curry
For the koftas
- 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
- 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.
Nutrient values per serving
| Energy | 270 cal |
| Protein | 7.1 g |
| Carbohydrates | 20.6 g |
| Fiber | 4.7 g |
| Fat | 16.9 g |
| Cholesterol | 6 mg |
| Vitamin A | 658.9 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1 mg |
| Vitamin C | 27.5 mg |
| Folic Acid | 58.9 mcg |
| Calcium | 148.7 mg |
| Iron | 1.8 mg |
| Magnesium | 46.9 mg |
| Phosphorus | 146.2 mg |
| Sodium | 37.1 mg |
| Potassium | 339.7 mg |
| Zinc | 0.5 mg |
Outbrain
Extremely soft koftas, immersed in spicy gravy, so flavorful and rich in taste. Goes well with steaming hot rice..
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.