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Rangeela Kofta Curry

bhawna kabra
10 minutes
Prep Time
20 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Rangeela Kofta Curry RECIPE

Super soft Koftas stuffed with colorful veggies and served with rich Mughlai gravy.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Mughlai
  • Blending
  • Boiling
  • Microwaving
  • Frying
  • Accompaniment

Ingredients Serving: 4

  1. For stuffing:
  2. 1 capsicum (cut in thin slices)
  3. 1 carrot (cut in thin slices)
  4. 1/4 cup cabbage ( grated)
  5. 1/4 cup cheese ( grated)
  6. 1/4 tsp black pepper
  7. For kofta:
  8. 4 boiled potatoes
  9. 2 bread slices
  10. salt to taste
  11. oil for frying
  12. For gravy:
  13. 2 onions
  14. 3 tomatoes
  15. 1 tbsp ginger-garlic paste
  16. 10-12 cashews
  17. 1 tsp kashmiri mirch powder
  18. 1/2 tsp turmeric
  19. 1/2 tsp garam masala
  20. 1/4 cup milk
  21. 1/2 tsp sugar
  22. salt as required


  1. Mash the potatoes. Soak the bread slices in water and squeeze water out. Remove the brown edges and mix it well with mashed potatoes. Add salt and mix. Divide it in equal portions.
  2. Take all the ingredients of the stuffing and mix them. Take a potato ball stuff it with a generous amount of the stuffing.
  3. Heat oil in a kadhai. Fry the koftas and drain on a absorbent paper.
  4. To prepare the gravy, cut the onions and tomatoes roughly. Microwave it on a high power for 3 minutes. Make a puree by adding cashews.
  5. Heat oil in a frying pan and add the ginger-garlic paste then turmeric and chilli powder. Now add the onion paste and cook until the oil separates. Add some milk to the gravy, then add salt, sugar, garam masala and remove from flame.
  6. Place the koftas in a serving bowl and add the gravy. Garnish it with cream.

Reviews (1)  

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Shweta Srivastava
Shweta Srivastava   Apr-25-2016

yummy kofta dish :D

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