Category Archives: Kofta recipe

Malai kofta Curry Recipe Step by Step- Malai Kofta Restaurant Style – Aloo Malai Shahi Kofta curry

Malai kofta curry recipe – Malai Kofta Restaurant Style – Aloo Malai Shahi Kofta curry

Aloo Malai shahi kofta is a dish rich in taste and appearance. Malai kofta curry can be served at any party, special occasions or any festivities. This Malai kofta curry made in restaurant style taste much better than that brought from the market. Made of potatoes, wheat flour, mayonnaise, green coriander and various spices for flavor this dish adds extra taste to your meal.

Aloo Malai kofta curry can be enjoyed with roti, naan or pulao as desired. Here is a detailed recipe for making Aloo malai kofta curry at your home with step-by-step picture. Try it out and have joyous moment with family and dear ones. Enjoy!

Direction

Getting ready:

Start with peeling boiled potatoes. Take potatoes with more starch as it brings binding in the potatoes. Avoid using new potatoes for the koftas as they can splatter while frying.

Aloo malai shahi kofta curry

Grind 4 (200 grams) tomatoes and 2 green chilies to make a fine paste for making the gravy.Aloo malai shahi kofta curry Making:

Now grate all the potatoes in a big mixing bowl. Start with adding 1 tsp salt or to taste, ½ tsp ginger paste, 2 green chilies finely chopped, 1 tsp coriander powder, ½ tsp red chilly powder, ½ tsp mongo powder, 2 to 3 tbsp green coriander and mix all the ingredients really well to prepare dough.

Aloo malai shahi kofta curry

Then prepare slurry with refined flour. For this, take from 2 to 3 tbsp refined flour in a bowl and add some water to it. Stir to dissolve lumps and then add more water to make a batter with thin consistency. Make sure the batter has pouring consistency but not too thin.Aloo malai shahi kofta curry
Start making the koftas. Make a small lump from the prepared mixture and give a shape like a bowl. Now stuff it with some mayonnaise.

Spread some more potato on the top to cover it nicely and close gently. Roll it back again and make sure you seal the mayonnaise really well with the potatoes. So roll it very gently and flatten it gently.Aloo malai shahi kofta curry

Now dip this dough ball in the refined flour batter and then dust with bread crumbs. Press it very gently with your hands so that bread crumbs are set nicely and place this on a separate plate. Likewise, prepare all the koftas.Aloo malai shahi kofta curry

Heat enough oil in a wok to deep fry the koftas. To check, bring your hand over the wok, if you feel the heat that means the oil is sufficiently hot. Let’s start frying the koftas. So, place one kofta at a time to check whether the koftas don’t splatter while frying.Aloo malai shahi kofta curry

Fry the koftas until they turn golden brown in color. The kofta has turned golden brown in color from all sides, take it off from oil and likewise fry the rest of the cutlets as well. After frying the koftas let us prepare the gravy.Aloo malai shahi kofta curry

For this add 2 tbsp oil in the wok and let it heat sufficiently. Then splatter ½ tsp cumin seeds first. Keep the flame low, so that spices don’t burn. Also add 1 pinch asafoetida, ½ tsp turmeric powder, 1 tsp coriander powder, 1 tsp ginger paste and sauté the masala for a while.Aloo malai shahi kofta curry

Add tomato-green chilly paste to the masala as well, followed by ¼ tsp red chilly powder and if you prefer eating spicier then increase the quantity of red chilly powder. Now sauté the masala until oil starts separating from it. Also add 1 tbsp dry fenugreek leaves to the masala and sauté well.Aloo malai shahi kofta curry

When the oil starts leaving the edges of the masala, add ½ cup of cream. Stir the masala constantly after adding cream, until it starts simmering. Masala has started simmering; now add some water into it. You can keep the consistency of gravy thick or thin as per your preference. But of making gravy for koftas, keep it little thin in consistency as koftas will soak the gravy.Aloo malai shahi kofta curry

Add 1 cup of water to the gravy and cook while stirring constantly until it starts simmering again else it can coagulate. Add ¾ tsp salt, ¼ tsp garam masala and some green coriander into the gravy. Cover the gravy and cook for 4 minutes on low flame. 5 minutes are over, gravy is ready, turn off the flame and serve the koftas.Aloo malai shahi kofta curryServing:

The koftas are quite soft from inside, so don’t add them to piping hot gravy, instead serve them in a platter and then pour gravy from the top. So, place the koftas first in the plate and now pour gravy over the koftas. Garnish with some green coriander.Aloo malai shahi kofta curry

Mouth drooling potato malai kofta curry is ready and making it really simple. Serve this tantalizing potato malai kofta curry with chapatti, parantha, naan or rice

Suggestions:

  • We are making gravy with tomato and cream. You can make gravy with many other ingredients as per your preference like with tomato-gram flour, dry fruits some cashews, melon seeds or coconut for the gravy. Gravy can be prepared with mawa/Khoya or curd as well.
  • While stuffing the koftas, make sure you seal the mayonnaise or cream really well.
  • Make sure that the oil is sufficiently heated for frying the koftas.

Malai kofta Curry Recipe Step by Step- Malai Kofta Restaurant Style - Aloo Malai Shahi Kofta curryaloo malai shahi kofta curry
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Potatoes – 6 (400 grams) (boiled)
  • Plain flour – 2 to 3 tbsp
  • Mayonnaise – ½ cup
  • Green coriander – 2 to 3 tsp (finely chopped)
  • Green chili – 2 (finely chopped)
  • Red chilly powder – ½ tsp
  • Ginger paste – ½ tsp
  • Coriander powder – 1 tsp
  • Mango powder – ½ tsp
  • Salt – 1 tsp or to taste
  • Bread crumbs – 2
  • Oil – for frying
  • Tomato – 4
  • Green chili – 2
  • Cream – ½ cup
  • Oil – 2 to 3 tbsp
  • Cumin seeds – ½ tsp
  • Asafoetida – 1 pinch
  • Turmeric powder – ½ tsp
  • Coriander powder – 1 tsp
  • Dry fenugreek leaves – 1 tsp
  • Salt – ¾ tsp
  • Garam masala – ¼ tsp
  • Ginger paste – 1 tsp
Instructions
  1. Start with peeling boiled potatoes. Take potatoes with more starch as it brings binding in the potatoes. Avoid using new potatoes for the koftas as they can splatter while frying. Grind 4 (200 grams) tomatoes and 2 green chilies to make a fine paste for making the gravy.
  2. Now grate all the potatoes in a big mixing bowl. Start with adding 1 tsp salt or to taste, ½ tsp ginger paste, 2 green chilies finely chopped, 1 tsp coriander powder, ½ tsp red chilly powder, ½ tsp mongo powder, 2 to 3 tbsp green coriander and mix all the ingredients really well to prepare dough.
  3. Then prepare slurry with refined flour. For this, take from 2 to 3 tbsp refined flour in a bowl and add some water to it. Stir to dissolve lumps and then add more water to make a batter with thin consistency. Make sure the batter has pouring consistency but not too thin.
  4. Start making the koftas. Make a small lump from the prepared mixture and give a shape like a bowl. Now stuff it with some mayonnaise.
  5. Spread some more potato on the top to cover it nicely and close gently. Roll it back again and make sure you seal the mayonnaise really well with the potatoes. So roll it very gently and flatten it gently. Now dip this dough ball in the refined flour batter and then dust with bread crumbs. Press it very gently with your hands so that bread crumbs are set nicely and place this on a separate plate. Likewise, prepare all the koftas.
  6. Heat enough oil in a wok to deep fry the koftas. To check, bring your hand over the wok, if you feel the heat that means the oil is sufficiently hot. Let’s start frying the koftas. So, place one kofta at a time to check whether the koftas don’t splatter while frying.
  7. Fry the koftas until they turn golden brown in color. The kofta has turned golden brown in color from all sides, take it off from oil and likewise fry the rest of the cutlets as well. After frying the koftas let us prepare the gravy. For this add 2 tbsp oil in the wok and let it heat sufficiently. Then splatter ½ tsp cumin seeds first. Keep the flame low, so that spices don’t burn. Also add 1 pinch asafoetida, ½ tsp turmeric powder, 1 tsp coriander powder, 1 tsp ginger paste and sauté the masala for a while.
  8. Add tomato-green chilly paste to the masala as well, followed by ¼ tsp red chilly powder and if you prefer eating spicier then increase the quantity of red chilly powder. Now sauté the masala until oil starts separating from it. Also add 1 tbsp dry fenugreek leaves to the masala and sauté well.
  9. When the oil starts leaving the edges of the masala, add ½ cup of cream. Stir the masala constantly after adding cream, until it starts simmering. Masala has started simmering; now add some water into it. You can keep the consistency of gravy thick or thin as per your preference. But of making gravy for koftas, keep it little thin in consistency as koftas will soak the gravy.
  10. Add 1 cup of water to the gravy and cook while stirring constantly until it starts simmering again else it can coagulate. Add ¾ tsp salt, ¼ tsp garam masala and some green coriander into the gravy. Cover the gravy and cook for 4 minutes on low flame. 5 minutes are over, gravy is ready, turn off the flame and serve the koftas.
  11. The koftas are quite soft from inside, so don’t add them to piping hot gravy, instead serve them in a platter and then pour gravy from the top. So, place the koftas first in the plate and now pour gravy over the koftas. Garnish with some green coriander. Mouth drooling potato malai kofta curry is ready and making it really simple. Serve this tantalizing potato malai kofta curry with chapatti, parantha, naan or rice

 

Kaddu Kofta Curry Recipe – Indian Pumpkin Kofta Curry Recipe

Kaddu Kofta Curry Recipe – Indian Pumpkin Kofta Curry Recipe

Kaddu kofta curry, is yet another sumptuous recipe of pumpkin. We all know that pumpkin is one of those veggies that kids hate eating the most but now you can make them drool with this recipe of pumpkin kofta curry. Pumpkin is good source of Vitamin E , Iron, Magnesium and Phosphorus, Dietary Fiber and many more.

Deep fried koftas prepared with pumpkin and some Indian spices and simmered in rich gravy of tomato and curd makes this curry more irrestible. You can make this for any special occasion and serve along with any Indian bread or rice. So, try out making this easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Wash the tomatoes and green chilies thoroughly with water, allow them to dry out completely. Now roughly chop the tomatoes, green chilly and ginger and add it to a mixer jar. Put the lid on and grind everything into fine paste. Transfer it into a bowl.

kaddu kofta curry

Peel out the skin and soft portion from the pumpkin with the help of a knife and chop it into big rough chunks. Wash the pumpkin chunks thoroughly with water, drain out the excess water and allow them to dry out completely.

kaddu kofta curry

Grate the pumpkin chunks in a big bowl using a grater. Grate the ginger baton into it as well.

kaddu kofta curryMaking:

Now finely chop the green chilly and add it to the grated pumpkin and ginger followed by salt, some green coriander, ¼ tsp red chilly powder, 1 tsp coriander powder and some chickpea flour. Mix everything really well. Batter for making kofta is now ready.

kaddu kofta curry

Place a wok on flame and pour enough oil into it to deep fry the koftas. When the oil gets heated, place 5-7 koftas or as many koftas as possible into the wok.

kaddu kofta curry

Once the koftas gets fried from beneath, flip their sides and fry them until they become slightly brown from all the sides. Koftas are now fried aptly, transfer them on a plate and similarly fry the rest of the koftas until the batter is utilized completely.

kaddu kofta curry

To make the gravy for the koftas, place a pan on flame and pour 2 tbsp of oil into it. When the oil gets heated, roast cumin seeds and asafoetida into it then add turmeric powder, coriander powder, tomato-ginger-green chilly paste and red chilly powder into it. Mix everything really well and saute the masala on low flame until the oil starts separating from its edges.

kaddu kofta curry

Oil has started separating from the masala, it is now roasted aptly. Now add chickpea flour into it. Mix it really well and saute the masala for a while.

kaddu kofta curry

Then add curd into the masala while stirring the masala constantly. Keep stirring the masala continuously and cook it on medium flame until it starts boiling again.

kaddu kofta curry

Masala is now roasted aptly, add 2 cups of water into it followed by salt, garam masala and green coriander. Mix everything really well, cover the pan and cook the gravy for 3-4 minutes on low flame.

kaddu kofta curry

After 4 minutes, remove the lid. Add fried koftas into it and mix it gently. Cover the pan and cook the koftas for 3-4 minutes on low flame so that the koftas absorbs the masala really well.

kaddu kofta curry

After 3-4 minutes, take off the lid. Kaddu kofta curry is now ready, turn off the flame and transfer it to a bowl.

kaddu kofta curryServing:

Garnish this lip-smacking and mouth-watering kaddu kofta curry with some green coriander sprigs and serve it steaming hot along with chapatti, parantha, naan or rice.

Suggestion

  • You can make gravy with cashews, muskmelon seeds, poppy seeds, coconut, mawa, cream, onion-tomato or anything else you like.
  • For 4-5 members

Kaddu Kofta Curry Recipe - Indian Pumpkin Kofta Curry Recipe kaddu kofta curry
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Yellow pumpkin – 500 grams
  • Chickpea flour – 1 cup (100 grams)
  • Salt – more than ½ tsp or to taste
  • Green chilly – 1
  • Ginger baton - ½ inch (grated) or 1 tsp paste
  • Tomatoes – 3 (250 grams)
  • Green chilly – 1
  • Ginger baton – 1 inch
  • Fresh curd - ½ cup
  • Green coriander – 2-3 tbsp (finely chopped)
  • Oil – for frying koftas and making gravy
  • Cumin seeds - ½ tsp
  • Asafoetida – 1 pinch
  • Turmeric powder - ¼ tsp
  • Coriander powder – 2 tsp
  • Garam masala - ¼ tsp
  • Salt - ¾ tsp or to taste
  • Red chilly powder - ¼ tsp
Instructions
  1. Wash the tomatoes and green chilies thoroughly with water, allow them to dry out completely. Now roughly chop the tomatoes, green chilly and ginger and add it to a mixer jar. Put the lid on and grind everything into fine paste. Transfer it into a bowl.
  2. Peel out the skin and soft portion from the pumpkin with the help of a knife and chop it into big rough chunks. Wash the pumpkin chunks thoroughly with water, drain out the excess water and allow them to dry out completely. Grate the pumpkin chunks in a big bowl using a grater. Grate the ginger baton into it as well.
  3. Now finely chop the green chilly and add it to the grated pumpkin and ginger followed by salt, some green coriander, ¼ tsp red chilly powder, 1 tsp coriander powder and some chickpea flour. Mix everything really well. Batter for making kofta is now ready.
  4. Place a wok on flame and pour enough oil into it to deep fry the koftas. When the oil gets heated, place 5-7 koftas or as many koftas as possible into the wok. Once the koftas gets fried from beneath, flip their sides and fry them until they become slightly brown from all the sides. Koftas are now fried aptly, transfer them on a plate and similarly fry the rest of the koftas until the batter is utilized completely.
  5. To make the gravy for the koftas, place a pan on flame and pour 2 tbsp of oil into it. When the oil gets heated, roast cumin seeds and asafoetida into it then add turmeric powder, coriander powder, tomato-ginger-green chilly paste and red chilly powder into it. Mix everything really well and saute the masala on low flame until the oil starts separating from its edges.
  6. Oil has started separating from the masala, it is now roasted aptly. Now add chickpea flour into it. Mix it really well and saute the masala for a while. Then add curd into the masala while stirring the masala constantly. Keep stirring the masala continuously and cook it on medium flame until it starts boiling again.
  7. Masala is now roasted aptly, add 2 cups of water into it followed by salt, garam masala and green coriander. Mix everything really well, cover the pan and cook the gravy for 3-4 minutes on low flame.
  8. After 4 minutes, remove the lid. Add fried koftas into it and mix it gently. Cover the pan and cook the koftas for 3-4 minutes on low flame so that the koftas absorbs the masala really well. After 3-4 minutes, take off the lid. Kaddu kofta curry is now ready, turn off the flame and transfer it to a bowl.
  9. Garnish this lip-smacking and mouth-watering kaddu kofta curry with some green coriander sprigs and serve it steaming hot along with chapatti, parantha, naan or rice.

 

Stuffed Paneer Kofta Curry Recipe

Stuffed Paneer Kofta Curry Recipe

Stuffed paneer kofta curry is yet another recipe of paneer. Deep fried paneer balls stuffed with spicy potato filling makes the koftas and these koftas are simmered in rich gravy of cream and tomato. If you desire to have something special home cooked food then you can make this dish.

Prepare this stuffed cottage cheese kofta curry on any special occasion for your guests and surprise them with your cooking talent. These paneer koftas can be served as a finger-food for any party or have them with a cup of tea or coffee. So, try out making paneer stuffed kofta curry with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Peel the boiled potatoes, place them in a bowl and mash them finely. Finely grind the tomatoes, green chilly and ginger in mixer grinder. Crush the brown cardamom seeds, cinnamon stick, black peppercorns and cloves into coarse powder in mortar pestle.

stuffed paneer kofta curryMaking:

Take paneer in big mixing bowl and crumble it finely. Then add ararot and ¼ tsp salt into it. Mix everything really well and mash it continuously for 3-4 minutes until it becomes smooth.

stuffed paneer kofta curry

Now add ¼ tsp of salt, some green coriander, dry mango powder, 2 pinches red chilly powder and 1-2 pinches of turmeric powder into the mashed potatoes. Mix all the ingredients really well. Stuffing for koftas is now ready.

stuffed paneer kofta curry

Divide the potato stuffing into 10 parts and paneer dough into 10 parts as well.

stuffed paneer kofta curry

Now take a paneer ball, roll and flatten it slightly. Place potato stuffing on it, lift the edges and roll it into kofta. Place it on a plate and similarly prepare the rest of the koftas.

stuffed paneer kofta curry

Heat enough oil in a wok to deep fry the koftas. Drop these kofta balls into hot oil. Place 3-4 or as many koftas as possible into the wok.

stuffed paneer kofta curry

Once the koftas gets fried from beneath, flip their sides and fry them until they become golden brown from all the sides. Koftas are now fried aptly, transfer them on a plate and similarly fry the rest of the koftas as well.

stuffed paneer kofta curry

To make the gravy for the koftas, heat a pan on flame with 1 tbsp of oil in it. When the oil gets heated, put cumin seeds and asafoetida in the oil. As the seeds starts crackling, add turmeric powder, coriander powder, tomato-ginger-green chilly paste and red chilly powder in the pan and saute the masala for 2-3 minutes.

stuffed paneer kofta curry

Once the oil starts separating from the sides of the masala, add coarsely ground spices into it. Mix well. Further add the cream to the masala. Mix properly and saute the masala for 2-3 minutes more.

stuffed paneer kofta curry

Later, add 1.5 cups of water into it followed by salt. Mix everything nicely, cover the pan and cook the gravy til it starts boiling.

stuffed paneer kofta curry

Afterward, add green coriander and koftas to the gravy and mix gently. Cover the pan and cook the curry for 2 minutes on low flame.

stuffed paneer kofta curry

After 2 minutes, remove the lid. Stuffed paneer kofta curry is ready, turn off the flame and transfer it to a bowl.

stuffed paneer kofta curryServing:

Garnish this lip-smacking and mouth-watering stuffed paneer kofta curry with some green coriander sprigs and serve it steaming hot along with chapatti, parantha or naan. Relish eating these fried stuffed paneer kofta along with piping hot cup of tea or coffee.

stuffed paneer kofta currySuggestion

  • You can make gravy with cashews, poppy seeds, coconut, sesame seeds, ararot, chickpea flour, onion-garlic, curd or anything else you like.

Stuffed Paneer Kofta Curry Recipe stuffed paneer kofta curry
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Paneer – 200 grams (1 cup crumbled)
  • Potatoes – 2 (boiled)
  • Ararot – 4 tbsp
  • Green coriander – 2-3 tbsp (finely chopped)
  • Cream - ½ cup
  • Tomatoes – 4
  • Green chilies – 2
  • Ginger baton – 1 inch
  • Cumin seeds - ½ tsp
  • Asafoetida – 1-2 pinches
  • Turmeric powder - ½ tsp
  • Coriander powder – 1.5 tsp
  • Salt – less than 1 tsp or to taste
  • Whole spices – cinnamon stick – 1 inch, brown cardamom – 2, black peppercorns – 8-10, cloves – 4
  • Red chilly powder - ¼ tsp
  • Dry mango powder – less than ¼ tsp
  • Oil – to fry koftas and make sabzi
Instructions
  1. Peel the boiled potatoes, place them in a bowl and mash them finely. Wash the tomatoes and green chilies thoroughly with water, allow them to dry out completely. Now roughly chop the tomatoes, green chilly and ginger and add it to a mixer jar. Put the lid on and grind everything into fine paste. Transfer it into a bowl.
  2. Peel the brown cardamom and crush its seeds along with cinnamon stick, black peppercorns and cloves into coarse powder using mortar pestle.
  3. Take paneer in big mixing bowl and crumble it finely. Then add ararot and ¼ tsp salt into it. Mix everything really well and mash it continuously for 3-4 minutes until it becomes smooth. Now add ¼ tsp of salt, some green coriander, dry mango powder, 2 pinches red chilly powder and 1-2 pinches of turmeric powder into the mashed potatoes. Mix all the ingredients really well. Stuffing for koftas is now ready.
  4. Divide the potato stuffing into 10 parts and paneer dough into 10 parts as well. Now take a paneer ball, roll and flatten it slightly. Place potato stuffing on it, lift the edges and roll it into kofta. Place it on a plate and similarly prepare the rest of the koftas.
  5. Heat enough oil in a wok to deep fry the koftas. Drop these kofta balls into hot oil. Place 3-4 or as many koftas as possible into the wok. Once the koftas gets fried from beneath, flip their sides and fry them until they become golden brown from all the sides. Koftas are now fried aptly, transfer them on a plate and similarly fry the rest of the koftas as well.
  6. To make the gravy for the koftas, place a pan on flame and pour 1 tbsp of oil into it. When the oil gets heated, roast cumin seeds and asafoetida into it then add turmeric powder, coriander powder, tomato-ginger-green chilly paste and red chilly powder into it. Mix everything really well and saute the masala for 2-3 minutes until the oil starts separating from its edges.
  7. Oil has started separating from the masala, it is now roasted aptly. Now add coarsely ground spices into it. Mix it really well. Add cream into it as well. Mix it really well and saute the masala for 2-3 minutes more until the oil starts separating from its edges.
  8. Masala is now roasted aptly, add 1.5 cups of water into it followed by salt. Mix everything really well, cover the pan and cook the gravy until it starts to boil. Gravy has started boiling, add green coriander and koftas into it. Mix it really well, cover the pan and cook the curry for 2 minutes on low flame.
  9. After 2 minutes, remove the lid. Stuffed paneer kofta curry is now ready, turn off the flame and transfer it to a bowl.
  10. Garnish this lip-smacking and mouth-watering stuffed paneer kofta curry with some green coriander sprigs and serve it steaming hot along with chapatti, parantha or naan. Serve these fried stuffed paneer kofta along with piping hot cup of tea or coffee.

 

Arbi Leaves Kofta Curry – Arbi Patta Kofta Curry – Taro Leaves Kofta

Arbi Leaves Kofta Curry – Arbi Patta Kofta Curry – Taro Leaves Kofta

Arbi leaves sabzi with gravy is a mildly spiced and super yummy kofta recipe prepared with arbi leaves. These steamed round balls are simmered in rich gravy making it a perfect accompaniment to your meals. Arbi or colocasia is an excellent source of vitamins C and E. We can make number of delectable dishes with arbi like snacks, vegetable and gravy curry.

These deep fried arbi leaves kofta balls can be served as evening snack as well. Serve this tempting and amazing arbi kofta curry steaming hot with steamed rice or with any Indian bread like chapatti or parantha. Everyone will surely like eating this devouring kofta recipe for sure. So, here is a detailed recipe with step-by-step pictures to make perfect kofta curry at your home. Enjoy!

Directions

Getting ready:

Remove the stalk from arbi leaves and rinse them thoroughly with water. Let the leaves dry and then chop them finely. After chopping the leaves once, fold them again and make them finer.

arbi leaves kofta curry

Take 3 (250 grams) tomatoes, ½ inch ginger piece and 1 green chilly and grind to make a fine paste.

arbi leaves kofta curryMaking:

In a big mixing bowl, take chickpea flour and to it add the following ingredients – ½ tsp salt, ¼ tsp red chilly powder, 1 tsp coriander powder, ½ tsp carom seeds and mix everything really well.

arbi leaves kofta curry

Now add water in little portions and stir to dissolve all lumps. Stir until batter gets smooth in consistency. Gram flour batter with dense and thick consistency is ready.

arbi leaves kofta curry

To this batter add chopped leaves and mix really well until leaves are coated well with the batter. The mixture for making koftas is now ready. The consistency of batter should be kept thick so that it gets easy to bind them in small balls.

arbi leaves kofta curry

Heat 2 cups of water in any vessel and place it on flame for simmering for cooking the kofta balls in steam. Cover the vessel so that it simmers quickly.

arbi leaves kofta curry

Grease the sieve with some oil nicely. Make a lump from the batter, wet your hands with some water and give it a round-flatten shape like a kofta. You can also make long kofta balls as well as per your preference.

arb leaves kofta curry

Place the prepared kofta ball over the greased sieve. Likewise prepare koftas from rest of the batter as well.

arbi leaves kofta curry

Now place this sieve over the boiling water, cover and steam them nicely. You can also use steamer for cooking the koftas. Cover and cook for 10 to 12 minutes.arbi leaves kofta curry

After 12 minutes, the koftas will puff up in size and are cooked through. Turn off the flame and place the sieve over net stand so that the koftas cool quickly.arbi leaves kofta curry

Heat 2 to 3 tbsp oil in a pan and splutter 1 tsp carom seeds, 1 pinch asafoetida, ¼ tsp turmeric powder and 1 tsp coriander powder. Saute the spices for a while on low flame.arbi leaves kofta curry

Now add tomato-green chilly-ginger paste to the pan and sauté until you see oil leaving the sides of the masala. Then add 2 tbsp gram flour into it. Saute the masala for 4 to 5 minutes. Then add ¼ tsp red chilly powder as well and sauté for few more minutes. The quantity of red chilies can be adjusted as per your taste and preference.

arbi leaves kofta curry

When the masala is cooked through and oil starts leaving the sides, add 1.5 cups of water to it. Add water as per your preference to make gravy.

arbi leaves kofta curry

Also add ¾ tsp salt or to taste, followed by green coriander sprigs. Cover and let the gravy simmer for a while.

arbi leaves kofta curry

When you see gentle boil in the gravy, drop the kofta balls into the gravy and reduce the flame to minimum. Cover and cook sabzi for 5 to 6 minutes on low flame so that koftas absorb all the spices.

arbi leaves kofta curry

After 6 minutes, turn off the flame and transfer the curry to a serving bowl. Lip smacking and super delicious palak kofta curry is ready.

arbi leaves kofta curryServing:

Garnish this devouring and tempting kofta curry steaming hot with any Indian bread like chapatti, parantha or poori. In fact it goes well with steamed rice or jeera rice as well.

arbi leaves kofta currySuggestions

  • We have steamed the koftas for this recipe but you can also deep fry them as per your convenience.
  • The consistency of batter should not be running or pouring as it will get difficult to bind the koftas balls. Keep the batter little thick and dense.

Arbi Leaves Kofta Curry - Taro Leaves Koftaarbi leaves kofta curry
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Arbi leaves – 250 grams
  • Tomato – 3
  • Green chilly – 1
  • Ginger – ½ inch
  • Gram flour – 1.25 cup (125 grams)
  • Oil – 3 to 4 tbsp
  • Green coriander – 3 to 4 tbsp (finely chopped)
  • Carom seeds – 1.5 tsp
  • Asafoetida – 1 pinch
  • Turmeric powder – ¼ tsp
  • Coriander powder – 2 tsp
  • Red chilly – ½ tsp
  • Salt – 1.5 tsp or to taste
Instructions
  1. Remove the stalk from arbi leaves and rinse them thoroughly with water. Let the leaves dry and then chop them finely. After chopping the leaves once, fold them again and make them finer.
  2. Take 3 (250 grams) tomatoes, ½ inch ginger piece and 1 green chilly and grind to make a fine paste.
  3. In a big mixing bowl, take chickpea flour and to it add the following ingredients - ½ tsp salt, ¼ tsp red chilly powder, 1 tsp coriander powder, ½ tsp carom seeds and mix everything really well.
  4. Now add water in little portions and stir to dissolve all lumps. Stir until batter gets smooth in consistency. Gram flour batter with dense and thick consistency is ready.
  5. To this batter add chopped leaves and mix really well until leaves are coated well with the batter. The mixture for making koftas is now ready. The consistency of batter should be kept thick so that it gets easy to bind them in small balls.
  6. Heat 2 cups of water in any vessel and place it on flame for simmering for cooking the kofta balls in steam. Cover the vessel so that it simmers quickly.
  7. Grease the sieve with some oil nicely. Make a lump from the batter, wet your hands with some water and give it a round-flatten shape like a kofta. You can also make long kofta balls as well as per your preference.
  8. Place the prepared kofta ball over the greased sieve. Likewise prepare koftas from rest of the batter as well.
  9. Now place this sieve over the boiling water, cover and steam them nicely. You can also use steamer for cooking the koftas. Cover and cook for 10 to 12 minutes.
  10. After 12 minutes, the koftas will puff up in size and are cooked through. Turn off the flame and place the sieve over net stand so that the koftas cool quickly.
  11. Heat 2 to 3 tbsp oil in a pan and splutter 1 tsp carom seeds, 1 pinch asafoetida, ¼ tsp turmeric powder and 1 tsp coriander powder. Saute the spices for a while on low flame.
  12. Now add tomato-green chilly-ginger paste to the pan and sauté until you see oil leaving the sides of the masala. Then add 2 tbsp gram flour into it. Saute the masala for 4 to 5 minutes.
  13. Then add ¼ tsp red chilly powder as well and sauté for few more minutes. The quantity of red chilies can be adjusted as per your taste and preference.
  14. When the masala is cooked through and oil starts leaving the sides, add 1.5 cups of water to it. Add water as per your preference to make gravy
  15. Also add ¾ tsp salt or to taste, followed by green coriander sprigs. Cover and let the gravy simmer for a while.
  16. When you see gentle boil in the gravy, drop the kofta balls into the gravy and reduce the flame to minimum. Cover and cook sabzi for 5 to 6 minutes on low flame so that koftas absorb all the spices.
  17. After 6 minutes, turn off the flame and transfer the curry to a serving bowl. Lip smacking and super delicious palak kofta curry is ready.
  18. Garnish this devouring and tempting kofta curry steaming hot with any Indian bread like chapatti, parantha or poori. In fact it goes well with steamed rice or jeera rice as well.

 

Palak Kofta Curry Recipe – Spinach kofta Curry Recipe In Microwave

Palak Kofta Curry Recipe – Spinach kofta Curry Recipe

Palak kofta curry becomes more easy and delicious when prepared in microwave. It is prepared with spinach, chickpea flour, tomatoes, green chilly, ginger and few Indian aromatic spices. It is nutritious as well as delectable. The best part of making spinach kofta curry in microwave is that the colour remains intact and the curry turns out green and mouth-watering.

Prepare it for your family and friends. They will ask for more and more. You can serve it along with chapatti, parantha, naan or rice. Sop, definitely try out making spinach kofta curry in microwave with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Pluck the spinach leaves and discard its stalk. Rinse the spinach leaves thoroughly with water. Place them on colander to drain out excess water. Allow them to dry out completely. After that, make a bunch of the spinach leaves and chop them finely. Place it in a bowl.

palak kofta in microwave

Rinse the tomatoes and green chilly thoroughly with water. Drain excess water from it. Allow them to dry out completely. Place them in a mixer jar along with ginger baton and cashews. Prepare a fine paste of it. Transfer it to a bowl.palak kofta in microwave

Grease a microwave safe tray with some oil. Spread the oil evenly with the hand.

palak kofta in microwaveMaking:

Take chickpea flour in a big mixing bowl. Add water in small portions and prepare a thick consistency batter. Whisk until the lumps dissolves completely. Now add coriander powder, red chilly powder, salt, chopped green chilly and grated ginger into the batter. Mix all the ingredients really well.

palak kofta in microwave

After that, add chopped spinach leaves into the batter. Mix it really well. Batter should bind the spinach leaves. Little more than ¼ cup of water is used for making batter of this consistency with this much amount of flour. Batter for making koftas is now ready.

palak kofta in microwave

Pinch some spinach batter and shape it into kofta by rolling the mixture in hand. Place it on the greased tray. Similarly, place the remaining koftas until the batter is completely utilized.

palak kofta in microwave

Place the tray inside the microwave and bake the koftas for 3 minutes on maximum temperature.

palak kofta in microwave

Meanwhile, prepare the gravy for the koftas. For this, place a pan on flame and pour some oil into it. When the oil gets heated, add cumin seeds and asafoetida into it. Once they get roasted, add turmeric powder and coriander powder. Saute the masala for a while.

palak kofta in microwave

Now add tomato-ginger-cashews-green chilly paste into the spices followed by red chilly powder. Mix everything really well. Saute the masala until the oil starts separating from its edges.

palak kofta in microwave

3 minutes are over. Open the microwave and take the tray out. Koftas are not sticking to the tray that means they are baked aptly. If they sticks that means they are uncooked. Nice green coloured koftas are now ready.

palak kofta in microwave

Oil is leaving the edges of the masala. It is now sauteed aptly. Add 2 cups of water into the masala followed by salt and garam masala. Mix everything really well. Let the gravy simmer.

palak kofta in microwave

Once the gravy starts boiling, drop the koftas into it along with chopped green coriander. Cover the pan and cook the koftas for 2-3 minutes on low flame so that the koftas absorbs the gravy really well.

palak kofta in microwave

After 3-4 minutes, remove the lid. Spinach kofta curry in microwave is now ready to serve. Turn off the flame. Transfer the curry into a serving bowl.

palak kofta in microwaveServing:

Garnish this mouth-watering and tantalizing spinach kofta curry in microwave with some green coriander sprigs and serve it steaming hot along with chapatti, parantha or rice. Enjoy!

palak kofta in microwaveSuggestions

  • If you want to fry the koftas then similarly shape the spinach batter into kofta and drop it into the very hot oil. Fry them until they become golden brown in colour.
  • Here we are making the gravy with cashews but you can replace it with peanuts. You can also make the gravy with tomato-onion, coconut paste or by adding chickpea flour into the masala. Chickpea flour gravy will turn out into nice and thick gravy. You can prepare the gravy with any thing you desire.
  • Gravy should be thin for making koftas as the koftas absorbs the water and the gravy will turn out thick.
  • For 3-4 members

Palak Kofta Curry Recipe - Spinach kofta Curry Recipe palak kofta in microwave
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Spinach – 300-350 grams
  • Chickpea flour – 1 cup
  • Coriander powder – ½ tsp
  • Salt – ½ tsp
  • Green chilly – 1-2 (finely chopped)
  • Ginger baton – ½ inch (grated)
  • Red chilly powder – less than ¼ tsp
  • Tomatoes – 3
  • Green chilly – 2
  • Ginger baton – 1 inch
  • Cashews – 2 tbsp
  • Oil – 2 tbsp
  • Green coriander – 2-3 tbsp (finely chopped)
  • Cumin seeds – ½ tsp
  • Asafoetida – 1-2 pinches
  • Turmeric powder – ¼ tsp
  • Coriander powder – 1 tsp
  • Garam masala – ¼ tsp
  • Salt – 1 tsp or to taste
  • Red chilly powder – ¼ tsp
Instructions
  1. Finely chop the spinach leaves.
  2. Prepare a fine paste of tomato, green chilly, ginger and cashews.
  3. Add coriander powder, red chilly powder, salt, chopped green chilly and grated ginger in chickpea flour and make a batter.
  4. After that, add chopped spinach leaves into the batter. Mix it really well.
  5. Place koftas on the greased tray and put the tray inside the microwave and bake the koftas for 3 minutes on maximum temperature.
  6. Meanwhile, prepare the gravy for the koftas. Heat a pan with some oil into it. When the oil gets heated, add cumin seeds, asafoetida, turmeric powder and coriander powder. Saute the masala for a while.
  7. Now add tomato-ginger-cashews-green chilly paste into the spices followed by red chilly powder. Mix everything really well.
  8. Open the microwave and take the tray out. Koftas are baked aptly.
  9. Add 2 cups of water into the masala followed by salt, garam masala, kofta and green coriander. Mix everything really well. Let the gravy simmer.
  10. Spinach kofta curry in microwave is now ready to serve. Turn off the flame. Transfer the curry into a serving bowl.
  11. Garnish this mouth-watering and tantalizing spinach kofta curry in microwave with some green coriander sprigs and serve it steaming hot along with chapatti, parantha or rice. Enjoy!

 

Cabbage Kofta Recipe

Cabbage Kofta Recipe – Band Gobi ke Kofte

Cabbage kofta curry is prepared with koftas of grated cabbage in gram flour and freshly ground spices and spicy tomato gravy. Koftas are a wonderful treat to everyday menu and today we have Cabbage kofta curry for you all. This recipe has fried cabbage koftas simmered in rich tomato-ginger gravy. You can prepare this dish for any special occasions, parties or whenever you like. You will surely like this delicious and slightly spiced curry.

Everyone will definitely relish eating it. This curry can be served with chapatti, rice and paranthas. So, here is our recipe for making this tempting and appetizing cabbage kofta curry. Enjoy!

Directions

Getting ready:

Grate the cabbage using a grater in a big mixing bowl.

cabbage kofta curry

Wash tomatoes, green chilly and ginger thoroughly. Drain the excess water. Cut them in big chunks and ground all these ingredients together in a mixture jar to make a fine paste.

cabbage kofta curryMaking:

Add chopped green chilly, ½ tsp salt, less than ¼ tsp red chilly powder, ½ tsp coriander powder, some chopped green coriander and 4 to 5 tbsp gram flour into the grated cabbage. Mix all ingredients really well and make smooth mixture for making the koftas. Batter for making koftas is ready.

cabbage kofta curry

Then pinch small to medium size lump from the mixture and roll in a round shape with the help of your hand. Place it in a bowl. Similarly, prepare the rest of the koftas until the mixture is utilized completely.

cabbage kofta curry

Take enough oil in a pan or a wok for deep frying the koftas and heat it sufficiently. Keep the flame low. When oil is hot, drop the koftas into the oil. Place 4-5 koftas or as many koftas as possible at a time into the oil.

cabbage kofta curry

When they become golden brown from beneath then flip their side. Keep tossing and deep fry the koftas until they turn golden brown in color from all sides. Take out the fried koftas on a plate. Similarly, fry rest of the koftas. Turn off the flame. Keep the koftas aside and prepare the gravy for them.

cabbage kofta curry

Take 2 tbsp in oil in a pan and heat it. When oil is hot, add cumin seeds into it. After the seeds splutters, add asafoetida, turmeric powder, coriander powder and dry fenugreek leaves into the oil. Saute the spices for a while.

cabbage kofta curry

Add tomato-ginger-green chilly paste and Mix everything together. Saute the masala on low flame until oil starts floating on the surface. Cover and cook the masala if it spills out. Oil has started separating from the masala now add 2 to 3 tbsp chickpea flour into it. Again saute for 2 to 3 minutes so that the chickpea flour gets roasted too.

cabbage kofta curry

Add red chilly powder into it. Stir the masala constantly for 2 minutes. Oil starts separating from the masala and it is now roasted well. Now add 1-1/4 cup water, salt and garam masala to the masala. Mix everything really well. Cover and cook for 4 to 5 minutes. Stir at regular intervals. Keep the flame low. Gravy is ready.  Now add some chopped green coriander to it. Also, drop all the fried koftas to the gravy. Mix it slightly. Cover and keep is aside prior serving so that the koftas soak the spices aptly.

cabbage kofta curryServing:

Cabbage kofta curry is now ready. Transfer it to a serving bowl. Garnish this luscious and mouth-drooling cabbage kofta curry with some green coriander sprigs and serve it steaming hot with chapatti, parantha, naan and rice and relish eating.

cabbage kofta currySuggestions:

  • You can make gravy for the koftas as per your taste and preference. If you wish to add onion to the gravy, and then take 1 to 2 onions, chop them finely and add after sautéing the cumin seeds. Saute until they get slightly pinkish and translucent. Rest; follow the same method for making the sabzi.
  • For four members
  • Time – 40 minutes

Cabbage Kofta Recipe Cabbage Kofta Recipe
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Cabbage – ½ (200 grams)
  • Green chilly – 1 (finely chopped)
  • Salt – ½ tsp
  • Red chilly powder – ¼ tsp
  • Coriander powder – ½ tsp
  • Green coriander – 2 to 3 tbsp (finely chopped)
  • Gram flour – ½ cup
  • Oil – for frying
  • Tomato – 4 to 5 (200-250 grams)
  • Ginger – 1 inch long baton
  • Green chilly – 1
  • Oil – 2 to 3 tbsp
  • Cumin seeds – ½ tsp
  • Asafoetida – 1 pinch
  • Turmeric powder – ¼ tsp
  • Coriander powder – 1 tsp
  • Dry fenugreek leaves – 2 tsp
  • Red chilly powder – ¼ tsp
  • Salt – less than 1 tsp or as per taste
  • Garam masala – less than ¼ tsp
Instructions
  1. Grate the cabbage in a big bowl and add following ingredients into it – green chilly, salt, red chilly powder, coriander powder, green coriander and 4 to 5 tbsp gram flour. Mix everything really well.
  2. Heat enough oil in a wok or pan. Now pinch small lump from the mixture and roll into round shape. Repeat the process until entire batter is utilized.
  3. Drop the koftas balls in oil as much as possible and deep fry until golden brown and crispy. Drain out the friend koftas to remove excess oil.
  4. Thoroughly wash tomatoes, green chilly and ginger and chop the roughly in big chunks. Take these chunks in a mixture jar and grind to make a fine paste.
  5. Heat 2 tbsp oil in the same pan and splutter cumin seeds first. Then add cumin seeds, asafoetida, turmeric powder, coriander powder and fenugreek leaves to it.
  6. Saute for a while and add tomato-ginger-green chilly paste to the wok. Now let it simmer on low flame until oil starts separating from it.
  7. Then add 2 to 3 tbsp garam masala and cook for 2 to 3 more minutes. Add red chilly powder as well and let it simmer.
  8. To it add 1 cup water, salt and garam masala. Cover the sabzi and let it simmer for 4 to 5 more minutes. Then add some chopped green coriander to the gravy, followed by fried kofta balls. Keep them drench in the gravy for few minutes prior serving.
  9. Serve steaming hot with any Indian bread like chapatti, parantha, naan or plain rice.