Kofta Cream Curry

by Kathleen Morrison

Servings:

INGREDIENTS

Koftas:
250 grams cottage cheese
3 tbsp. plain flour
1/2 tsp. baking powder
1/4 tsp. chili powder
Ghee, for frying
Salt, to taste

Curry:
4 tomatoes, chopped
1 med. onion, chopped
1 piece ginger, chopped
5 cloves garlic, chopped
1/2 tsp. chili powder
1/2 tsp. cumin seeds
1/2 tsp. ground turmeric
2 tsp. ground coriander
1/2 tsp. garam masala
1/2 cup fresh curd, beaten
2 tbsp. fresh cream
4 tbsp. ghee
A bunch of coriander leaves, chopped
Salt, to taste

INSTRUCTIONS

Take the ingredients meant for koftas and grind them well in a mixer until they are converted to a uniform dough. Shape the dough into small balls and deep-fry on medium fire.

Heat the ghee and fry cumin seeds, onions, ginger, and garlic, and then add turmeric, coriander, chili powders and salt. Cover and cook for three minutes. Add tomatoes, beaten curd and garam masala. Cook for 2 minutes, then add koftas and cream. Garnish with coriander leaves and serve hot.

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Tagged: indian, koftas add tags

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