Kofta curry recipe | Curry with kofta banane ki vidhi
Moong Dal Kofta curry is a recipe which is perfect to serve as the main course. Its cutlets have the texture of crispiness outside and softness inside.
Ingredients for Moong Gobhi Kofta curry
- Soaked Moong Dal - ¼ tsp (50 gms)
- Cauliflower - 1 cup (grated)
- Paste = tomatoes - 2(250 gms) + green chilli - 1+ ginger - ½ inch baton
- Green coriander - 3 to 4 tbsp (finely chopped)
- Oil - 2 tbsp
- Dry fenugreek leaves - 2 tsp
- Cinnamon stick - 1 inch
- Black pepper - 5 to 6
- Cloves - 2
- Brown cardamom - 1
- Cumin seeds - ½ tsp
- Turmeric powder - ½ tsp
- Coriander powder - 1.5 tsp
- Red chilli powder - ¾ tsp
- Ginger - ½ inch
- Green chilli - 1
How to make Moong Gobhi Kofta curry
Take a ½ cup of Moong Dal, clean it, wash it and soak in the water for 2 hours. After 2 hours, add the soaked Dal in a jar of grinder followed by chopped green chillies.
Add an inch of ginger baton after chopping it. Grind Dal coarsely ground, not finely and separate the ground Dal in a separate bowl. Save a tablespoon of ground Dal aside in a separate mini bowl.
Take cauliflower florets it, wash it and grate it. After grating it, add a teaspoon of salt, a ¼ teaspoon of red chilli powder, a ½ teaspoon of coriander powder, a ¼ teaspoon of turmeric powder, 1 to 2 tablespoons of finely chopped green coriander to it and mix the ingredients well.
The mixture of Koftas is ready, preheat oil in a wok for frying the Koftas. Lift some mixture using your palms, roll and bind it into a round shaped ball. The medium-high heated oil and flame are required to fry the Koftas.
Add a Kofta to fry and fry until it becomes light brown from the bottom. After frying it from the bottom, flip it and fry until it becomes brown from all sides. Turn the flame to low, drain it out using a ladle and fry all the Koftas likewise.
For the curry
Preheat a pan, add 2 tablespoons of oil in it and heat it. After heating the oil, add an inch of cinnamon stick, 2 cloves, 5 to 6 black peppers and 1 black cardamom after peeling it. Saute the spices and add a ½ teaspoon of cumin seeds to it.
Turn the flame to low and add 2 dry crushed fenugreek leaves to it. After adding the crushed fenugreek leaves, add a teaspoon of coriander powder to it. Stir and roast the spices. Add the paste of tomato, green chillies and ginger baton.
After adding the paste, add a ½ teaspoon of red chilli powder to it and roast until the oil separates from the Masala mixture. Roast the mixture on medium flame and in between of the process, add the saved coarsely ground Dal to it.
After adding Dal, add 0.25 cup of water, a ¾ teaspoon of salt, some finely chopped green coriander to it and cook until the gravy boils. The gravy has started boiling, add the fried Koftas to it. Cover and cook the curry on low flame for 2 minutes.
The curry was cooked after 2 minutes, pour it out in a separate bowl and garnish it finely chopped green coriander before serving. Serve it along with Paratha, Chapati, Naan, rice or anything you desire. The cooked quantity of curry is enough for 3 to 4 members.
You can decide the consistency of gravy according to your taste.
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