Dahi Kofta Curry

Recipe by
Total Time:
8.75 hours
Serves:4
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Healthy Double Beans Curry, Best Lazeez Jhingey, Easy Tomato Prawns

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Ingredients

  • For Kofta:
  • 300 g - Curd
  • 2 - Green chillies
  • 1 tsp - chopped Ginger
  • 1 tsp - Raisins
  • 6 - cashews
  • 1 tbsp - fresh coriander
  • 1/2 tsp - salt
  • For the batter:
  • 1 cup - gram flour
  • 1/2 tsp - chilli powder
  • 1/3 tsp - salt
  • A pinch of asafetida
  • For Gravy:
  • 3 - Tomatoes
  • 8 - Cashew nuts
  • 1 tbsp - hung Curd
  • 1.5 tsp - Ginger chilli paste
  • 1 tsp - Kashmiri chilli powder
  • 1/2 tsp - Garam Masala
  • 1 tsp - coriander powder
  • 1/3 tsp - kasoori Methi
  • 1/2 tsp - Turmeric
  • 1/2 tsp - Cumin seeds
  • 1/4 tsp - Sugar
  • 1/2 tsp - salt
  • 3 tbsp - oil
  • 1 tbsp - fresh coriander

How to Make Dahi Kofta Curry

  • Tie curd in a muslin cloth and hang for at least 8 hours to drain the water completely.
  • Take the hung curd (approx 1.5 cup) in a bowl and then add all the spices and nuts.
  • Grease your palms and make small balls from the mixture.
  • If having difficulty in making balls then add 2 tsp semolina, mix and wait for 5 minutes then make balls.
  • Take gram flour in a bowl and add salt, 1/2 tsp chilli powder and pinch of turmeric then add just enough water and mix and make a medium thick batter (like you make for pakoras).
  • Dip the balls in gram flour batter and deep fry in hot oil till golden in colour.
  • Heat oil in a pan add cumin seed and ginger chilli paste, saute for a while.
  • Add tomato puree and all the spices and fry till oil separates from the mixture.
  • Add 2.5 cup water and 1 tbsp of hung curd and simmer for 5-8 minutes.
  • Arrange koftas in the serving dish and pour boiling gravy on it. Wait for 5 minutes.
  • Garnish with fresh coriander, chilli oil and serve.
  • Serving suggestions-serve with roti, poori and rice.
  • Recipe courtesy: Maayeka