A wealthy, fragrant Indian curry that includes tender meatballs (koftas) made with minced meat, herbs, and spices, served in a flavorful gravy with lotus stems and potatoes. This dish combines the consolation of homestyle cooking with restaurant-quality style that is good for particular events or weekend household meals.
Dilpasand Kofta Curry is a beloved dish that brings collectively juicy meatballs and a wealthy, spiced gravy. The identify ‘Dilpasand’ means ‘near coronary heart’ in Urdu, and this recipe actually lives as much as its identify. I discovered this recipe from my grandmother, who would make it for household gatherings. The distinctive addition of lotus stems provides a particular contact that units it other than common kofta curries.
Concerning the Recipe
This recipe places a novel spin on conventional kofta curry by including lotus stems, which give it an fascinating texture and taste. The meatballs are crispy exterior and tender inside, whereas the gravy is wealthy and stuffed with warming spices. It’s not your on a regular basis curry, however it’s not tough to make both. The steps are easy, and the outcomes are at all times spectacular.
Dilpasand Kofta Curry
A wealthy, fragrant Indian curry that includes tender meatballs (koftas) made with minced meat, herbs, and spices, served in a flavorful gravy with lotus stems and potatoes. This dish combines the consolation of homestyle cooking with restaurant-quality style that is good for particular events or weekend household meals.
Substances
For Curry
- 2 Onions (medium and grated)
- 1 tsp Ginger paste
- 1 tsp Garlic paste
- 2 Potatoes (medium, boiled, peeled and quartered)
- Salt and Chilli powder to style
- 1 tsp Coriander seeds
- 1 tsp Cumin seeds
- 1 tsp Garam masala
- 2 Purple Chillies (minced)
- 2 Inexperienced Chillies (minced)
- 100 gms Tomatoes (grated)
- 250 gms Lotus Stems (Bhein, cleaned, sliced and boiled)
For Koftas
- 250 gms Kheema
- 1 Egg (overwhelmed)
- few Coriander leaves
- 8 Mint Leaves
- 4 Inexperienced Chillies
- 1 Onion (small)
- 1 tsp Coriander powder
- 1/2 tsp Garam Masala
- 1 tsp Ginger (grated)
- 1 cup Bread Crumbs (advantageous)
- Salt and Chilli powder to style
Directions
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Boil kheema in salted water until it turns into tender and dry.
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Combine in kheema and remainder of the kofta substances.
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Kind the combination into spherical balls and roll them within the bread crumbs.
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Deep fry the balls to a golden color.
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Grind onion, ginger and garlic to a paste.
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Warmth 4 tblsp of ghee and fry the bottom paste until mushy.
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Add tomatoes, coriander leaves, chillies, all of the spices and salt.
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Cook dinner the combination until the oil oozes out.
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Add 2 cups of water, potatoes and lotus stems.
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Cook dinner for five minutes and pour the curry over the koftas.
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Sprinkle garam masala on prime and serve scorching.
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Incessantly Requested Questions
Can I make the koftas upfront?
Sure. You possibly can kind and fry the koftas as much as a day forward. Retailer them within the fridge and add to scorching gravy simply earlier than serving.
What can I exploit as a substitute of lotus stems?
You possibly can substitute lotus stems with bamboo shoots, water chestnuts, or simply add extra potatoes.
Can I bake the koftas as a substitute of frying?
Sure, brush them with oil and bake at 375°F (190°C) for 20-25 minutes, turning midway by way of.
Is that this recipe spicy?
The spice degree is reasonable however may be adjusted by lowering or growing the variety of inexperienced chilies.
Can I freeze this curry?
The gravy freezes effectively, however koftas are finest made contemporary. If freezing, retailer gravy and koftas individually.
