Dahi Kofta Curry

Recipe by
Total Time:
8.75 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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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

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