Kofta Curry

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Top Rated Recipe

Chef Shantanu Gupte

Last Updated: Sep 03, 2019

Kofta Curry

About Kofta Curry

Table of Contents

Spongy kofta in a velvety gravy – a dish that can be served at any party

  • Cabbage leaves, finely chopped 5 to 6
  • Low fat cottage cheese (paneer), grated 2½ tbsps
  • Gram flour (besan) 2 tbsps
  • Salt to taste
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  • To make kofta, take cabbage, low fat cottage cheese, gram flour, salt, ½ tsp red chilli powder and ½ tsp garlic in a bowl and mix together. Divide into equal portions and shape them into round koftas.
  • Heat 2 tsps oil in a non-stick pan and shallow-fry koftas till they turn a light brown on all over. Set them aside in a bowl
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Ingredients

  • Cabbage leaves, finely chopped 5 to 6
  • Low fat cottage cheese (paneer), grated 2½ tbsps
  • Gram flour (besan) 2 tbsps
  • Salt to taste
  • Red chilli powder 1 tsp
  • Garlic, chopped 1½ tsps
  • Oil 4½ tbsps
  • Cumin seeds ½ tsp
  • Cinnamon 1 inch
  • Asafoetida ¼ tsp
  • Cloves 3
  • Black peppercorns 3 to 4
  • Ginger, chopped ½ tsp
  • Green chilli, slit 1
  • Medium onions, finely chopped 2
  • Pumpkin, cut into cubes ½ cup
  • Medium tomatoes, finely chopped 2
  • Jaggery, grated 1 tsp
  • Dried fenugreek leaves (kasoori methi) 1 tbsp

How to Make Kofta Curry (Stepwise Photos)

Method

  1. To make kofta, take cabbage, low fat cottage cheese, gram flour, salt, ½ tsp red chilli powder and ½ tsp garlic in a bowl and mix together. Divide into equal portions and shape them into round koftas.
  2. Heat 2 tsps oil in a non-stick pan and shallow-fry koftas till they turn a light brown on all over. Set them aside in a bowl
  3. To make gravy, heat remaining oil in another non-stick pan, add cumin seeds, cinnamon, asafoetida, cloves, black peppercorns, remaining garlic, ginger, green chilli and saute till fragrant.
  4. Add onion and pumpkin and cook for 3-4 minutes. Add salt, remaining red chilli powder and tomatoes and mix well. Add ½ cup water and cook till tomatoes become pulpy.
  5. Cool the mixture a little and transfer into a blender jar and blend till smooth.
  6. Transfer the ground mixture into the same non-stick pan and cook for 2-3 minutes.
  7. Add jaggery and crushed dried fenugreek leaves.
  8. Arrange the koftas in a serving dish, pour the gravy over them and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Key Details:

Prep:25 minutes

Cook time: 25 minutes

Difficulty Level: Easy

Course: Main Course

Cuisine: Indian

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