Main course

Veg Kofta Curry

Posted on Updated on

IMG_1070The word kofta comes from Persian kūfta ‘rissole’: (kuftan) means “to beat” or “to grind”, hence grinding the meat of the meatball.
In India, vegetarian varieties, like lauki kofta and shahi aloo kofta, are popular.

I tried mix vegetable Kofta along with a curry.
You can have the kofta’s for snacks or as an appetizer or try out my quick and easy Kofta curry recipe as a main course.



For koftas

Mixed vegetables (carrots, peas) finely chopped .You can add any vegetables of your choice.
2 medium size Potatoes boiled, peeled and mashed
1/2 cup Fresh breadcrumbs
1/4 cup of Paneer
1/4 cup of cheese
2-3 Green chillies finely chopped
1 tablespoon Ginger finely chopped
1/2 teaspoon Red chilli powder
Salt to taste
Oil for deep-frying

For gravy

1 small Onion
1/2 cup Tomato puree
5-6 Cashew nuts
1 tablespoon Butter
1 inch Cinnamon stick
5-6 Green cardamoms
1 teaspoon kasturi methi
1 teaspoon Red chilli powder
1 tablespoon Coriander powder
a pinch of Turmeric powder
1/4 teaspoon Cumin powder
1/2 teaspoon Garam masala powder
1/2 cup Fresh coriander leaves roughly chopped
1/2 cup Fresh cream

Direction || How to make Veg Kofta curry

To make the gravy, heat oil in a non-stick pan.

Add cinnamon, green cardamoms and cumin seeds and sauté till fragrant.

Add onions and saute till golden brown and then add cashew nuts fry it for few seconds.

Add red chilli powder, coriander powder, turmeric powder, cumin powder and garam masala powder and mix well.

Add coriander and kasturi methi and mix. Transfer the mixture into a mixer jar and let it cool slightly.

Add a little water and grind into a purée. Transfer the puree into a bowl and set aside.

To make the koftas,

Mix together mixed vegetables, potatoes, breadcrumbs, green chillies, ginger, red chilli powder paneer ,cheese and salt.

Heat sufficient oil in a kadai.

Divide the mixture into equal portions and shape them into balls. Slide these into hot oil and deep fry till golden and crisp.

Drain on absorbent paper.

Heat butter in another non-stick pan.

Add tomato purée and cook for 2 minutes. Strain the ground purée and add to this pan.

Add fresh cream and mix well.

Allow the gravy to come to a boil. Simmer for 1-2 minutes.

Transfer the gravy into a serving dish, place koftas over it and serve hot.

Garnish it will Corainder leaves.


If you have breadcrumbs,you can use bread too. soak one slice of bread in water for like a min or two ,
take it out and squeeze the water out. Add it to the mixture.

Non-vegetarain recipes

Posted on Updated on

Chicken Jalfrezi

Chicken Jalfrezi is tender juicy chunks of mild hot chicken curry cooked in a spicy tomato sauce
studded with stir-fried peppers and onions.This richly flavored jalfrezi with capsicum and onion ,
tastes best with chapati rice, but you can also serve it with steamed rice.

Marathi Style chicken Rassa\Kalvan\Curry

Maharashtrian style chicken ke kalvan/rassa or chicken curry is mindblowing curry which is prepared with onions , grated coconut,tomatoes and special kala masala.This chicken is prepared in famous kala masala(black masala) which is very popular Khandesh region.This ‘khandeshi’ style of cooking is famous in north maharashtra including cities like Dhule,Jalgoan.I will be sharing the recipe of Kala Masala in my next blog, kala masala is used in many famous curries like rassa or amti.It’s again one of my favorite recipe from my mom’s kitchen , nothing can beat the taste.This spicy aromatic chicken gravy is mostly either rice,bhakri’s or chapati’s.Do try this recipe at home and let me know experience 🙂 Read more..

Chicken 65

Chicken 65 is a spicy, deep-fried chicken dish first made in Chennai’s restaurant.Many chefs
believe that 65 chillies were used in each 1 kilogram of chicken hence the dish is name as
chicken 65.It is one of the most popular starter all across India ,it is prepared using boneless
chicken pieces with spices and then deep fried and later tempered with green chillies and curry adding the
beautiful aroma to it as wellas cooked in yogurt/dahi.Read more..

Green chicken/Hariyali Murgh

DSC_6387Green chicken/Hariyali Murgh is a nice change from usual red chicken curries which we usually made at home.Its a delicious mild spicy and full thick gravy cooked in coriander ground paste which adds a great aroma to this dish.

What is special about this recipe,the curry is very simple to prepare yet it looks and taste like restaurant dish.Read more ..

Chicken Rezala

Chicken_RezalaChicken rezala ,also know as white chicken is another royal famous Bengali dish with delicious aroma.This dish is a perfect combination of cream and cashews in chicken and other spices which add tons of flavour to the dish.
Just a magical dish with its aroma, texture and taste and serves as a perfect food for the whole family.Do watch the video to learn how to prepare chicken rezala with very easy steps.Read more..

Malai Chicken Tikka

Malai_chicken_tikkaMalai kebab or Malai Tikka gets its name as malai/fresh cream which is one of the key ingredient of this dish.I wanted to try this juicy, melt-in-mouth succulent tikka from a long time ,finally I succeeded !!! Sharing with you this recipe of delicious and aromatic spicy creamy base chicken malai tikka.Read more..

Palak (Spinach) chicken

Spinach (PalaPalak Chickenk) along with other green leafy vegetables is rich in iron.Lets try out this iron rich recipe with chicken.Read more