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Dahi Kofta Curry

Dahi Kofta Curry is a popular Indian Curries
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Preparation Time :
8 hours
Servings :
Serves 4


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


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


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Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.

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