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Kashmiri Kofta Curry

Veggie.Lover's picture
For koftas
  Potatoes 250 Gram
  Bottle gourd 250 Gram
  Green chilies 3 (Grind To Make Masala)
  Onion 1 Large (Grind To Make Masala)
  Ginger piece 1 Small (Grind To Make Masala)
  Garlic 6 Clove (30 gm) (Grind To Make Masala)
  Coriander seeds 1 Teaspoon (Grind To Make Masala)
  Caraway seeds 3⁄4 Teaspoon (Grind To Make Masala)
For gravy
  Tomatoes 3 , cooked
  Coriander leaves 2 Tablespoon, chopped finely
  Onions 1 1⁄2 Cup (24 tbs), ground
  Curds 1 Cup (16 tbs)
  Cornflour 4 Tablespoon
  Gram flour 4 Tablespoon
  Turmeric 3⁄4 Teaspoon
  Salt To Taste
  Cloves 4
  Cinnamon pieces 3
  Cardamoms 4 Large
  Pepper cloves 6
  Sugar 1 Teaspoon
  Ghee 4 Tablespoon
  Aniseed powder 1 Tablespoon

Wash, peel and grate potatoes and bottle gourd.
Add half of the ground masala paste, cornflour and gram flour.
Make balls of about 1 inch in diameter.
Arrange koftas on a sieve and steam cook them (place sieve on a pan of boiling water Cover the sieve).
Shallow fry the koftas on hot griddle or tawa, using a little oil.
Melt ghee in a pan and fry onion.
Cook till light brown.
Add remaining ground masala paste.
Fry for 2 to 3 minutes.
Add strained tomato puree.
Cook for 5 minutes.
Add well beaten curds.
Cook for further 5 minutes.
Add enough warm water for the gravy.
Mix a little cornflour with 4 tablespoon milk and add it to the gravy.
Bring it to a boil, lower heat and put koftas in the gravy.
Sprinkle aniseed powder and coriander.
Stir gently.
Simmer for 2 minutes, taking care not to break the koftas.

Recipe Summary

Side Dish

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Kashmiri Kofta Curry Recipe