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