Mango kofta curry

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Soya Urundai Kuzhambu, Valache Birde(Sprouted Beans in Coconut Gravy) , Chettinad Meen Kozhambu(Fish Curry) , Chettinad Kathrikai Ketti Kozhambu

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Ingredients

  • 2 mangoes
  • 200 gms - cottage cheese
  • 50 gms - cornflour
  • 50 ml - vegetable oil
  • 50 ml - ghee
  • For the gravy:
  • 250 gms - cashew nut paste
  • 2 gms - cumin powder
  • 10 gms - shahi jeera (caraway seeds)
  • 2 gms saunf (fennel seeds) powder
  • 2 gms - mace
  • 5 gms - whole garam masala
  • 150 ml - curd
  • 100 gms - boiled onion paste
  • Salt to taste

How to Make Mango kofta curry

  • Peel mangoes and cut into very small pieces. Keep chilled.
  • Grate cottage cheese and mix with corn flour.
  • When it firms up, make into roundels with a hollow in the centre.
  • Mix a little cumin powder and saunf powder with the mangoes and use as stuffing for the kofta. Make the koftas a little oblong in shape.
  • Heat oil and deep fry the koftas.
  • Use the fried kofta oil and add the whole garam masala and the other masalas.
  • Later, add the boiled onion paste and saute.
  • After some time, when the onion paste gets cooked without colouring, add the cashew paste and salt and saute for some more time.
  • Add the curd in the end. Make sure the curd is not overcooked.
  • Cut the koftas into two (length wise) and add to the gravy delicately. Serve hot.
  • Garnish with thin strips of mango on top.

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