Methi Kofta Curry

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Published under: Curries and Gravies

For Koftas:
Fenugreek (Methi) Leaves – 2 to 3 bunches
Thick Curd – 3/4 cup, sour
Turmeric powder – 1/4 tsp
Chilli powder – 1/2 tsp
Garam Masala Powder – 1/2 tsp
Salt – as required
Bengal gram flour – 1 cup
Ajwain – 1/4 tsp
Oil – for deep frying
Fresh Cream – 2 tblsp, for topping
Cheese – 1 tblsp, finely grated (optional)
Raisins – 1 tblsp (optional)
Cashewnuts – 1 tblsp (optional)

For Curry
Onions – 2
Tomatoes – 3
Ginger – 1 inch piece
Green Chilli – 2
Sugar – 1 tsp
Salt – as required
Red Chilli powder – 3/4 tsp
Garam Masala powder – 1/2 tsp
Dhania powder – 1 tblsp
Turmeric powder – 1/4 tsp

1. Mix salt, turmeric powder, chilli powder, bengal gram flour in thick curds to a paste.
2. Heat little oil, add ajwain and then chopped fenugreek leaves.
3. Fry for a minute and then pour the curd mixture in it.
4. Stir constantly in reduced flame till it forms a thick mass.
5. Allow it to cool, add garam masala powder and prepare small balls.
6. Deep fry in hot oil till the koftas turn golden brown. Keep aside.

For Curry:
1. Grind all the curry ingredients together.
2. Heat oil in a frying pan and fry the ground paste till oil separates from the masala.
3. Add more oil if necessary while frying.
4. When curry changes its colour and becomes thick, pour just enough water and boil for few minutes.
5. Arrange koftas on a serving dish. Pour hot gravy on top. Garnish with chopped coriander leaves and finely grated cheese.
6. Serve hot with parathas and top it up with fresh cream.

1 comment

Avatar of arti apte
arti apte July 10, 2012 - 12:23 pm

I have tried this and worked excellent


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