DAHI KOFTA CURRY

This curry is for the Potluck party event.hosted by Jagruti @ Jagruti's Cooking Odyssey.  I am so happy to be paired with Anjana this month. Actually I was supposed to make Malai Kofta Curry but I already have it in my blog . It is almost the same except the addition of onion; garlic paste. I am sharing the link of my recipe in this post. Taking this opportunity I decided to try out Dahi Kofta Curry, very unique one made with hung curd. I have made some changes to it because of the availability of the ingredients here in Brazil.

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 poder ... 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
Sugar ...... 1/4 tsp  ( I did not add )
Salt ..... to taste
Coriander leaves .. for garnishing
Oil

Method:

1. Tie curd in a muslin cloth and hang for at least 8 hours to drain the water completely.

2. Take the hung curd in a bowl and add a little salt, green chillies, coriander leaves, raisins and chopped cashews.

3. 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.

4. Make a thick  batter with gram flour adding salt, chilli powder, baking powder, asafoetida and water as needed.
5. Dip the balls in the batter and fry them to a golden colour.

6. 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. 

7.  Add the cashew nut paste or a tbsp of hung curd and about 2 cups water. Simmer for 5-6 minutes.

8. Just before serving, arrange the koftas in a dish and pour the gravy on them

9.  Garnish with fresh coriander leaves and chilli oil.

10. Serve immediately. 

Linking to: Potluck Party Event @ Jagruti's Cooking Odyssey

Pin for later

Check out some more kofta recipes:

Lauki / Doodhi Ka Kofta

Malai Kofta

Lotus Root Koftas