Dahi Kofta Curry

When we refer a person who is creative, what are the things that generally cross our mind? Probably the person is a good painter or the person is a good musician, dancer, actor, writer etc. etc. etc. But, admit it or not, seldom it occurs to us that the person is a good cook.

If I may ask, have you ever thought, what could be the possible reason? Why do we have to consider cooking as a chore? According to me cooking is a form of art, that is so dynamic, so imaginative and most importantly, full of innovation.

Now, you must be wondering, why I am talking so much about creativity involved in cooking. Well for me, since ages, in every home, every day, a fresh masterpiece is created in the form of food, that not only takes care of our hunger prangs, our health, but also our deep most inner senses. How the little change of tempering in dal, the little tweak of spices in curry or twisting the regular sabzi with a pinch of ginger, enhance the entire experience of meal.

 If you seriously give a thought you have to agree with me, the desire as well as the satisfaction of coming out with something new is so immense.

Dahi Kofta or Curd Kofta is such a dish, where innovation marries simplicity. It is a delightful break from the usual regular menu for you and your family. The recipe is simple to cook, light in tummy, and delicious to taste. Next time, when the kids ask for something different, or your creativity seeks out for variation, here is the answer.

Also in case you want to check more curry recipe, please click here.

Recipe: Dahi Kofta Curry

Preparation Time: Around 18 minutes altogether Cooking & Frying Time: Around 1 hour Yield: Around 6 servings Equipment used: A pan, a mixing bowl, a slotted turner or spoon for frying kofta balls

Ingredients:

• 400 gm curd
• ½ cup besan / gram flour
• 1 garlic (half garlic to be grated)
• 2 inch X 2 inch grated ginger
• 1 inch X 1.5 inch ginger
• 1 onion
• 1 tomato
• 1 bay leaf
• ¼ cup curry leaves
• 2 teaspoon dhania powder/coriander powder
• 1 teaspoon jeera powder
• ½ teaspoon garam masala powder
• 1 & quarter teaspoon salt
• ½ teaspoon sugar
• 1 cup refined oil
• 2 cups of water

Method:

For Kofta Balls

• To make hung curd, tie the curd in a muslin cloth and hang for 2-3 hours for the excess water to drain out
• Mix the hung curd with besan, along with grated ginger, grated garlic, ¼ teaspoon salt and make small balls out of it
• Deep fry the balls, by frying 3-4 balls together and keep them aside
• Once the oil cools down, transfer the oil to some other bowl

Make hung curd by tying the curd in muslin cloth and hanging the same for 2-3 hours.

Mix the curd with besan, grated ginger, grated garlic and ¼ teaspoon salt.

Make multiple small balls out of the curd mixture and deep fry them.

For Kofta Curry

• Grind, onion, tomato, garlic, ginger and green chilli to fine paste and keep it aside
• Heat 3 tablespoon of oil in a pan (use from the remaining oil that have been used to fry pakoras)
• Temper the oil with bay leaf
• Add the tomato, onion, ginger, green chilli paste, coriander powder, jeera powder and turmeric
• Cook on low flame till the oil separates from the mixture
• Add curry leaves and 2 cups of water when the masala is completely cooked
• Add 1 teaspoon of salt, sugar and garam masala powder and leave the gravy to simmer for around 10 minutes
• Add the Kofta balls, when you acquire the perfect consistency for gravy
• Leave the curry for 5 minutes on sim and remove from heat

Grind, onion, tomato, garlic, ginger and green chilli to fine paste .

Heat oil and temper the oil with bay leaf.

Add ground paste, followed by corriander powder, jeera powder and turmeric powder.

Once the masala is completely cooked, add curry leaves and water, followed by salt, sugar and garam masala powder.

Add Kofta balls to the gravy.

Tips:

• Longer you hang the curd, better the result
• Avoid deep frying too many kofta balls together. The balls might break or might get stuck to the pan
• Fry the masala properly. Else, they will taste bitter
• So that the Kofta balls can soak the masalas properly, do not serve the dish immediately after adding the fried Kofta balls into the gravy