Kofta Curry

There is nothing more satisfying that digging into a rich , creamy , tangy Indian curry. I am totally a “curryholic” (If thats a word!!) After every couple of days I crave for a nice gravy with my chapati, but making a curry is one tedious task, so here is my quick and easy version of Kofta curry and it is Finger licking good!!

This recipe serves 2

Ingredients

For the Kofta

  • Aloo (Potatoes) 2-3 Boiled and Mashed
  • Paneer (cottage cheese) – 100 gms Grated
  • Salt – As per taste (I added half spoon)
  • Bread crumbs (You can replace it with adding half cup soaked poha in potato)- half cup
  • Pepper – 2-3 pinch
  • Garam masala – Little less than half spoon
  • Corriander – 1 Spring Finely chopped
  • Cashew/Raisins (Optional)- 4-5

For Gravy

Vegetables-

  • Tomatoes – 4 Large
  • Onion- 2
  • garlic- 2 cloves
  • Ginger- Small piece

Spices and dry ingredients-

  • Cinnamon stick- 1
  • Kali elaichi – 1
  • Jeera (Cumin seeds) – 1 spoon
  • Chilli Powder- half spoon
  • Turmeric- half spoon
  • Salt -As per taste (I added 1 spoon )
  • Sugar or Honey (Optional)- 1 spoon
  • Cashew (Optional) – 4-5 (Soaked in water)

Dairy-

  • Cream or Milk – half cup
  • Butter- For cooking

For Garnishing

  • Coriander- 1 spring Finely chopped
  • Cream – 1 spoon
  • Paneer (Cottage cheese) – small piece grated

Method

For Kofta-

  1. Mash potato, mix in salt and pre soaked poha (If using poha instead of bread crumbs) mix throughly to make a loose dough type consistency
  2. Grate paneer and mix in remaining ingredients of kofta into it to make a filling
  3. Part the potatos and filling into 6-7 Koftas (Depending on the size you would wanna go with)
  4. Oil your hands and take one part of potato and flatten in it hand, put in the filling and now if the time to put cashew or raising inside (If using).
  5. Shape the kofta nicely by sealing in the filling properly.
  6. Roll it into bread crumbs and deep fry till golden brown and keep them aside

For Gravy-

  1. Heat a pan add butter and add in Jeera , cinnamon stick and elaichi and let them fill in your kitchen with aroma
  2. Put in grated ginger and minced garlic, after 2 minuted add onion puree and let it cook for 4-5 mins
  3. Add in tomato puree and add rest of the spices and let it cook till it starts oozing oil out, switch off the gas and let it cool.
  4. Blend the mixture into a super fine paste after removing elaichi and cinnamon stick from it (If you want super quick version, you can skip this stem and once oil is ooozing out go directly to the 6th step)
  5. Put the puree back in hot pan with a little butter, and let it simmer for 4-5 mins
  6. Now add pureed cashews (If using) and let it cook for another 2-3 mins
  7. Simmer till you get desired consistency of the gravy, then add in sugar or honey (If using) and pour in the cream and let it cook for another 2 min
  8. Pour hot gravy over the koftas and garnish with corriander, cream and grated paneer. Rich , creamy gravy of Kofta curry is ready to be served with Chapati or Rice

 

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