Dahi Kofta Curry is one of those dishes that makes everyone at the table smile. The koftas (dumplings) are tender and packed with flavor, while the curry sauce is rich and velvety. I learned this recipe from my mom, and it’s become my go-to dish when I want to make something special. The magic lies in the combination of hung curd, nuts, and aromatic spices that create layers of flavor in every bite.
About the Recipe
This recipe takes basic ingredients and turns them into something spectacular. The koftas are made from hung curd (strained yogurt) mixed with nuts and spices, then fried until golden. They’re served in a creamy tomato gravy that’s infused with garlic, onions, and aromatic Indian spices. It’s the kind of dish that looks fancy but is actually pretty simple to make.
Why You’ll Love This Recipe
You’ll love how the koftas turn out soft on the inside with a slight crunch on the outside. The gravy is smooth and rich, perfect for scooping up with naan bread or spooning over rice. This recipe is great for making ahead – you can prepare the koftas and gravy separately and combine them just before serving. Plus, it’s a wonderful way to impress guests without spending hours in the kitchen.
Dahi Kofta Curry
Cooking Tips
– Make sure to drain the yogurt really well – this helps the koftas hold their shape
– Don’t overcrowd the pan when frying the koftas
– Keep the gravy medium-thick so it coats the koftas nicely
– Add the koftas to the gravy just before serving to keep them firm
– Let the onion-coconut paste cook well for better flavor
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 3 hours (including curd straining time). Serve hot with naan bread or rice. Store the gravy and koftas separately in the fridge for up to 2 days. Reheat the gravy and add koftas just before serving.
Similar Recipes
- Malai Kofta
- Paneer Kofta Curry
- Lauki Kofta
- Vegetable Kofta Curry
Nutrient Benefits
This dish is protein-rich thanks to the yogurt and nuts. The spices like turmeric and cumin aid digestion. Nuts provide healthy fats and minerals. Garlic and onions add immune-boosting properties, while coconut offers good fats and fiber.
Dahi Kofta Curry
Dahi Kofta Curry
Ingredients
- 2 Tomatoes (large, pureed)
- 1 Onion (large )
- 8 flakes of Garlic
- 1/4 Coconut
- 1 tblsp Dhania-Jeera powder
- 1/4 tsp Turmeric powder
- Coriander leaves (handful)
- Salt and Chilli powder to taste
For Koftas:
- 250 gms Curd
- 50 gms Gramflour or Besan
- 25 gms mixed finely sliced Nuts (Almonds, raisins, cashewnuts, walnuts and pistachios)
- 1 tsp grated Ginger
- 1/4 tsp Garam masala
- handful of chopped Coriander leaves
- Salt (Lime juice and Chilli powder to taste)
Instructions
- Grind nuts, ginger and coriander leaves to a paste.
- Mix with garam masala, salt and lime juice and set aside.
- Put curd in a clean piece of cloth and tie loosely.
- Hang the bag for a couple of hours to make all the liquid drip through.
- Mix salt, curd and gramflour and knead to a smooth mixture.
- Form the mixture into small balls around the ground paste made earlier.
- Deep fry the balls to golden colour.
- Grind onions, garlic and coconut to a paste.
- Heat 4 tblsp of ghee and fry the paste to a golden colour.
- Add to the fried paste, spices and tomatoes and cook till ghee separates.
- Then add 2 cups of water, bring the mixture to a boil, and keep boiling for 5 minutes.
- Now put in koftas, reduce heat to simmering and boil for 5 more minutes.
- Garnish with chopped coriander leaves and serve hot.
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Frequently Asked Questions
Can I make the koftas without deep frying?
Yes. You can air-fry them at 180°C for 12-15 minutes, turning halfway. They won’t be exactly the same but still tasty and healthier.
Why did my koftas break in the curry?
This usually happens if the curd wasn’t strained enough or if the gravy is too thin. Make sure to strain the curd well and add koftas just before serving.
Can I make this ahead for a party?
Prepare the gravy and koftas separately up to a day ahead. Store them in the fridge and combine just before serving. Heat the gravy first, then add the koftas.
