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Dahi wale kofta curry

Apr-10-2017
Swapna Sunil
20 minutes
Prep Time
40 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Dahi wale kofta curry RECIPE

Subtle flavors, soothing yogurt, silky smooth gravy, minimal veggies How perfect is this? Dahi wale kofta curry is an awesome lip smacking side dish that goes along with just any type of bread and rice. One of the biggest problems with Summers, is the lack of variety in vegetables available.This recipe takes care of that with curd being the main ingredient for the Koftas, and since it’s made of curd it makes for a perfect dish for summers!

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • North Indian
  • Simmering
  • Blending
  • Frying
  • Side Dishes
  • Healthy

Ingredients Serving: 5

  1. For Kofta : 300 gms : Curd
  2. 2 nos : Green chillies minced
  3. 1 tsp : Ginger minced
  4. 1 tsp : Raisins chopped
  5. 2 tsp : Cashews chopped
  6. 2 tbsp : Chopped cilantro
  7. Salt to taste
  8. For the batter : 1 Cup : Gram flour
  9. 1 tsp : Red chilli powder
  10. Salt to taste
  11. Pinch Asoefetida
  12. For gravy : 3 medium : Tomato pureed
  13. 2 tbsp : Cashew paste
  14. 1 tbsp : Hung curd
  15. 1 tsp : Ginger Garlic paste
  16. 1 tsp : Red chilli powder
  17. 1 tsp : Coriander powder
  18. 1 tsp : Garam masala powder
  19. 1/2 tsp : Turmeric
  20. 1 tbsp : Kasoori methi crushed
  21. Salt to taste
  22. 1 tsp : Sugar
  23. 3 tbsp : Oil
  24. Few sprigs Cilantro chopped

Instructions

  1. Tie curd in a muslin cloth and hang for at least 8 hours to drain the water completely.
  2. Take the hung curd (approx 1.5 cup) in a bowl and then add all the spices and nuts mentioned.
  3. Grease your palms and make small balls from the mixture.
  4. Take gram flour in a bowl and add salt, chilli powder and pinch of turmeric then add enough water and make a semi thick batter.
  5. Dip the balls in gram flour batter and deep fry in hot oil till golden in colour.
  6. Heat oil in a pan add cumin seed, ginger garlic paste and saute for a while.
  7. Add tomato puree and cook till oil oozes from the mixture. Next stir the cashew paste along with the dry spices, salt and sugar except kasoori methi. Cook for couple more minutes.
  8. Now add a cup of water (or more according to preference ) a tablespoon of hung curd and crushed kasoori methi. Simmer for 5-8 minutes or until it attains thick gravy texture.
  9. Arrange koftas in the serving dish and pour boiling gravy on it. Garnish with fresh coriander leaves and serve.

Reviews (1)  

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Manjushree Sooraj
Apr-11-2017
Manjushree Sooraj   Apr-11-2017

Looks delicious :)

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