Name: DAHI KOFTA CURRY recipe by Shobha Keshwani at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3
Ingredients: (For Koftas:); Curd .. 300 gms; Green chillies . 2 (chopped finely); Ginger ... 1 tsp (chopped finely); Raisins .... 1 tsp; Cashews .. 5-6; Fresh coriander .. 1 tbsp (chopped finely); Salt ........... to taste; (For the Batter:); Gram flour .... 1 cup; Red chilli powder ... 1/2 tsp; Asafoetida ..... a pinch; Baking powder ... a pinch; Salt ........... to taste; (For the gravy:); Tomatoes ... 3 ( I used 1/2 cup ready puree ); Onion ... 1 ( Boil the onion and make a puree ); Cashew nuts ... 7-8 ( boil them with the onion and make a paste for better results); Hung curd ...... 1 tbsp or Cashew nut paste; Ginger chilli paste .. 1 tsp; Red chilli powder .. 1/2 tsp; Garam masala ...... 1/2 tsp; Coriander powder .. 1 tsp; Kasoori methi ...... 1/2 tsp ( I used fresh methi 1/4 cup sauteed ); Turmeric powder ... 1/2 tsp; Cumin seeds ........ 1/2 tsp; Salt ..... to taste; Coriander leaves .. for garnishing; Oil .. as needed

Ingredients Serving: 3

(For Koftas:)
Curd .. 300 gms
Green chillies . 2 (chopped finely)
Ginger ... 1 tsp (chopped finely)
Raisins .... 1 tsp
Cashews .. 5-6
Fresh coriander .. 1 tbsp (chopped finely)
Salt ........... to taste
(For the Batter:)
Gram flour .... 1 cup
Red chilli powder ... 1/2 tsp
Asafoetida ..... a pinch
Baking powder ... a pinch
Salt ........... to taste
(For the gravy:)
Tomatoes ... 3 ( I used 1/2 cup ready puree )
Onion ... 1 ( Boil the onion and make a puree )
Cashew nuts ... 7-8 ( boil them with the onion and make a paste for better results)
Hung curd ...... 1 tbsp or Cashew nut paste
Ginger chilli paste .. 1 tsp
Red chilli powder .. 1/2 tsp
Garam masala ...... 1/2 tsp
Coriander powder .. 1 tsp
Kasoori methi ...... 1/2 tsp ( I used fresh methi 1/4 cup sauteed )
Turmeric powder ... 1/2 tsp
Cumin seeds ........ 1/2 tsp
Salt ..... to taste
Coriander leaves .. for garnishing
Oil .. as needed

Instructions

Tie curd in a muslin cloth and hang for at least 8 hours to drain the water completely.
Take the hung curd in a bowl and add a little salt, green chillies, coriander leaves, raisins and chopped cashews.
Grease your palms and make lemon sized balls. If you find it difficult you may add a spoon of semolina, bread crumbs or cashew powder.
Make a thick batter with gram flour adding salt, chilli powder, baking powder, asafoetida and water as needed.
Dip the balls in the batter and fry them to a golden colour.
To make the gravy, heat oil in a pan and add the cumin seeds. When they crackle, add the ginger chilli paste and saute. Now add the onion puree, tomato puree and all the mentioned spices.
Add the cashew nut paste or a tbsp of hung curd and about 2 cups water. Simmer for 5-6 minutes.
Just before serving, arrange the koftas in a dish and pour the gravy on them. Garnish with fresh coriander leaves and chilli oil. Serve immediately.

Similar Recipes