Best 7 Kofta Curry Recipes

VEGETARIAN KOFTA CURRY

Steps:

• Put the garlic, ginger and green chiles in a food processor, and pulse until you have a coarse paste. Put half the paste into a large bowl. Set the rest aside.
• Add the beans, spring onions, fresh herbs, bread crumbs, egg, garam masala, chile powder and salt to the large bowl with the paste. Mix well with a fork, mashing up the beans as you go into small pieces.
• Heat the oven to 400 degrees and line a sheet pan with parchment paper. Shape the mixture into 1-inch balls and arrange on the pan. Drizzle with 2 tablespoons oil, and bake until lightly browned, about 25 minutes. Set aside.
• Meanwhile, heat the remaining oil in a large skillet over medium. Sauté the onion until soft and translucent, about 5 minutes. Add the remaining garlic, ginger and chile paste, and sauté until light golden brown, about 10 minutes. If using fresh tomatoes, purée them until smooth in the food processor. Stir the tomato purée or crushed tomatoes, coriander and cumin into the skillet, and simmer for about 20 minutes, stirring occasionally.
• Add the kofta to the skillet, and turn the heat to low. If necessary, add enough water for the liquid to come about two-thirds of the way up the sides of the meatballs, then simmer another 15 minutes, stirring occasionally, until the kofta are warmed through and the sauce has thickened. Season with salt and pepper, and garnish with a light dust of garam masala and some extra herbs.

EASY VEGETARIAN KOFTA CURRY

Steps:

• Heat olive oil and butter in a large saucepan over medium heat. Add cumin seeds, cardamom pods, whole cloves, cinnamon stick, and bay leaf. Cook until spices start to sputter, about 1 minute. Stir in onion, ginger, and garlic. Cook and stir until onion is softened and just starting to brown, about 5 minutes.
• Stir in diced tomatoes, coriander, turmeric, cumin, garam masala, cayenne, and salt. Bring mixture to a gentle simmer; add yogurt and stir well. Add frozen vegetable balls. Pour in hot water to thin sauce slightly to desired consistency. Bring mixture back to a simmer and cook, covered, until sauce is thickened and vegetable balls are heated through, 10 to 15 minutes.

KOFTA CURRY

Steps:

• Put the minced beef or lamb into a large bowl, add all the remaining meatball ingredients and mix well with your hands. Roll the mixture into small balls and put aside on a floured plate until required.
• To make the curry sauce, heat the ghee or butter in a saucepan over a moderate heat and fry the chopped onion and garlic for about 10 minutes, or until the onion is soft and buttery.
• Reduce the heat, then add the curry powder and cardamom pods (or seeds) and cook for a few minutes, stirring well.
• Slowly stir in the stock, then add the tomato puree, yoghurt and coriander and stir well. Simmer for 10 minutes.
• Add the koftas a few at a time, cook briefly and then add a few more, until all are in the pan. Simmer, uncovered, for about 20 minutes, or until the koftas are cooked. Avoid stirring, but gently shake the pan occasionally to move the koftas around.
• The curry should thicken slightly, but if it is too dry add more stock or water. Serve hot on rice, garnish with coriander.

KOFTA MEATBALL CURRY

Steps:

• TO MAKE THE KOFTAS.
• In a pan place half of the meat with the ginger, garlic, and the water. Cook over medium heat till the water has evaporated. Remove from the heat and allow to cool.
• To the cooled meat add the rest of the meat, chilli, coriander leaves, mint leaves and the salt.
• In a blender blitz the meat till fine.
• Form the mixture into walnut sized balls with your hands.
• TO MAKE THE CURRY SAUCE.
• Heat the oil in a pan over medium heat and fry the onions till soft. Add the ginger and garlic and cook for 1 minute.
• Add the coriander, cumin, tumeric, and chilli powder, stir, add the tomatoes one by one, add the juice and stir. Cook till the mixture begins to dry out.
• Add the water salt, cardamoms, cloves, cinnamon and bay leaves, stir.
• Add the kofta balls, bring to the boil, reduce the heat and simmer for 5 minutes.
• Gently stir in the yogurt and almonds, cover and cook till the koftas are firm to the touch. Cook 10 minutes. Stir to prevent sticking.
• Stir in half of the coriander leaves.
• Serve garnished the rest of the coriander leaves.

CHANA DAL KOFTA CURRY

Steps:

• Grind the chana dal with the cloves, cinnamon stick, aniseeds, ginger and garlic pastes to a paste.
• Add the finely chopped ingredients with salt to the ground chana dal.
• Make small balls out of this mixture.
• Heat oil in a wok.
• Gently, lower the balls into the hot oil.
• Deep fry the balls until lightly browned on either side.
• Drain on clean and absorbent paper towels and keep aside.
• Now, prepare the gravy.
• To do so, heat 2 tbsps.
• of oil in a pan.
• Add the cloves, aniseeds and cinnamon stick.
• Stir-fry for a minute.
• Toss in the onion and stir-fry until it is lightly browned.
• Add the ginger-garlic paste.
• Stir-fry for 3 minutes.
• Add the masala{spice} powders and stir-fry for 2 minutes.
• Then add the tomatoes and salt.
• Mix well and cook on medium flame until the oil starts leaving the sides of the pan.
• Now stir in the ground coconut paste.
• Stir and cook for 3 minutes.
• Add a cup of water.
• Allow it to boil for 6 minutes.
• Now, gently add the fried koftas, one by one, and allow this dish to cook on simmer{low flame} for 5 minutes.
• Garnish with corriander leaves.
• Serve hot with rotis or rice.
• Enjoy!

MALAI KOFTA CURRY

Steps:

• Boil the potatoes, cool, peel and grate them. Grate paneer.
• Wash all green chillies, deseed and chop them fine.
• Peel onions, cut them into halves and boil with a cup of water for ten minutes.
• Drain excess water, cool onions and grind them into a smooth paste.
• Mix mashed potatoes, paneer, two chopped green chillies, cornflour and salt.
• Mix well. Divide into sixteen equal sized balls. Stuff raisins into them.
• Deep fry in hot oil until slightly coloured. Drain and keep aside.
• Heat oil in a kadai. Add boiled onion paste and cook for five minutes.
• Add ginger paste, garlic paste, chopped green chillies, coriander powder, turmeric powder and salt.
• Cook for a minute. Add tomato puree and red chilli powder and cook on medium flame for eight to ten minutes or till oil separates from the masala.
• Mix mawa in two cups of water and add to the gravy.
• Bring it to a boil and simmer for ten minutes on a slow flame.
• Stir occasionally.
• Stir in fresh cram and garam masala powder.
• Place warm koftas in a serving dish and pour hot gravy on top and serve.

DUDHI KOFTA CURRY (INDIAN SQUASH DUMPLINGS)

Steps:

• Prepare the dumplings: Shred zucchini using a food processor or box grater. Collect shreds in a large bowl and mix in salt. Let stand for about 30 minutes.
• Meanwhile, place onion, cashews, garlic, ginger and chiles in a food processor. Pulse until mixture forms a spicy-smelling, slightly chunky paste.
• Wrap zucchini in a clean kitchen towel and squeeze out all the liquid. (Discard the liquid.) Transfer squash back to bowl and stir in onion paste mixture until combined. Add chickpea flour, rice flour and cilantro and stir to combine into a slightly wet batter.
• Working quickly, place a heaping tablespoon of batter in the palm of your hand and squeeze it to condense it into a ball; transfer dumpling to a baking sheet. Repeat with remaining batter to make about 25 dumplings. (The longer you let the batter stand without shaping it, the more liquid the squash will release, making it difficult to handle. Adding more flour will make it manageable, but will also make the dumplings too dense.)
• Pour oil into a wok, Dutch oven or medium saucepan to a depth of about 1 inch. Set over medium heat until a candy or oil thermometer registers 300 degrees. Meanwhile, line a plate or baking sheet with paper towels.
• Once oil is hot, gently slide 8 dumplings into pan. Fry, turning occasionally, until they are honey brown and crisp, about 5 minutes. Remove dumplings with a slotted spoon and drain on the paper towels. Repeat with remaining dumplings. You may need to adjust heat to maintain the oil temperature.
• Make the sauce: Heat ghee or oil in a large saucepan over medium-high heat. Add cumin seeds and cook until they sizzle and darken, 5 to 10 seconds. Immediately add onions, chiles, cashews and raisins. Stir-fry until onion is soft and golden, chiles are pungent, cashews have turned honey brown, and raisins have swelled and darkened, about 5 minutes.
• Add tomatoes, salt and turmeric to the saucepan, stirring once or twice to combine. Transfer to a blender and purée, scraping the inside of the jar as needed, to make a smooth and spicy-sweet red sauce. Pour sauce back into saucepan. Pour 1/2 cup water into blender jar and swish it around; add this liquid to pan. Stir in half-and-half and garam masala.
• Gently add dumplings to sauce, making sure they do not break apart. Heat curry over medium heat until sauce starts to bubble, then lower heat, cover the pan, and simmer until dumplings are warmed through and have absorbed some of the sauce, about 5 minutes; do not stir. Sprinkle with cilantro before serving.