Name: Dahi wale kofta curry recipe by Swapna Sunil at BetterButter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 5
Ingredients: For Kofta : 300 gms : Curd; 2 nos : Green chillies minced; 1 tsp : Ginger minced; 1 tsp : Raisins chopped; 2 tsp : Cashews chopped; 2 tbsp : Chopped cilantro; Salt to taste; For the batter : 1 Cup : Gram flour; 1 tsp : Red chilli powder; Salt to taste; Pinch Asoefetida; For gravy : 3 medium : Tomato pureed; 2 tbsp : Cashew paste; 1 tbsp : Hung curd; 1 tsp : Ginger Garlic paste; 1 tsp : Red chilli powder; 1 tsp : Coriander powder; 1 tsp : Garam masala powder; 1/2 tsp : Turmeric; 1 tbsp : Kasoori methi crushed; Salt to taste; 1 tsp : Sugar; 3 tbsp : Oil; Few sprigs Cilantro chopped

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!

Ingredients Serving: 5

For Kofta : 300 gms : Curd
2 nos : Green chillies minced
1 tsp : Ginger minced
1 tsp : Raisins chopped
2 tsp : Cashews chopped
2 tbsp : Chopped cilantro
Salt to taste
For the batter : 1 Cup : Gram flour
1 tsp : Red chilli powder
Salt to taste
Pinch Asoefetida
For gravy : 3 medium : Tomato pureed
2 tbsp : Cashew paste
1 tbsp : Hung curd
1 tsp : Ginger Garlic paste
1 tsp : Red chilli powder
1 tsp : Coriander powder
1 tsp : Garam masala powder
1/2 tsp : Turmeric
1 tbsp : Kasoori methi crushed
Salt to taste
1 tsp : Sugar
3 tbsp : Oil
Few sprigs Cilantro chopped

Instructions

Tie curd in a muslin cloth and hang for at least 8 hours to drain the water completely.
Take the hung curd (approx 1.5 cup) in a bowl and then add all the spices and nuts mentioned.
Grease your palms and make small balls from the mixture.
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.
Dip the balls in gram flour batter and deep fry in hot oil till golden in colour.
Heat oil in a pan add cumin seed, ginger garlic paste and saute for a while.
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.
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.
Arrange koftas in the serving dish and pour boiling gravy on it. Garnish with fresh coriander leaves and serve.

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