Hyderabadi Kofta Curry

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Medium

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Ingredients

  • 1/2 - Lamb Kheema
  • 2 tbsp - Chana dal
  • 1 - Small onion
  • 1/2 tbsp - Red Chilli Powder
  • 1/4 tbsp - Ginger garlic paste
  • 1/4 tbsp - Turmeric powder
  • 2-3 - Green Chilli
  • 6 to 7 sticks - Coriander leaves, finely chopped
  • 1-2 sticks - Cinnamon
  • 1-2 Cardamom
  • 1 tbsp - Oil
  • Salt to taste
  • Curry masala Ingredients:
  • 450g - Sweet Curd
  • 8-10 tbsp - Coconut crushed
  • 3-4 tbsp - Chironji
  • 10-12 Almond
  • 3-4 tbsp - Cashewnut or Khuskhus Powder
  • 2-3 sticks - Cinnamon
  • 1-3 - Cardamom
  • 2 tbsp - Ginger garlic paste
  • 1 tbsp - Red chilli powder
  • 1/2 tbsp - Turmeric power
  • 2-3 - Green Chilli
  • 5-6 - Coriander leaves, finely chopped
  • 8-10 - Mint leaves, finely chopped
  • Salt to your taste
  • 6-7 tbsp - Oil
  • 2-3 cups - Water

How to Make Hyderabadi Kofta Curry

  • Wash kheema and put in the pressure cooker.
  • Add in all the ingredients mentioned in kofta ingredients, then add 1.5 cup water and pressure cook for 10 mins.
  • Remove the lid and stir for 2-3 mins.
  • Allow it to cool.
  • Grind it to a smooth paste then make it into small balls.
  • Fry it in a non-stick pan with little oil till they become light golden colour.
  • Keep the fried kofta on a plate and keep aside.
  • Prepare curry masala:
  • Grind coconut, chironji, almond, cashew or khuskhus to a smooth paste.
  • Put this into a bowl, and add in all the remaining ingredients of masala except oil.
  • Heat oil in a pan and put all the ingredients into it and stir on a low flame.
  • Stir till the ingredients leave the oil, then add curd and stir again for 2 mins.
  • Add water (depending on how much gravy you want) and cook for 5 mins on a low flame.
  • Remove from the flame, add the kofta to it.
  • Serve it with rice.

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