start with I will tell you one secret about the curries that Indians eat, that
is, their curry or the gravy is almost the same with the gravy of panner butter
masala but a little change made by us can give better taste.
curry is one of the curries that are commonly available in every restaurant and
hotel in India. The name of the dish might be same but have a slightly
different taste or ingredients used. Some are spicy and others are sweet.
the curry depends on our taste and not on how the recipe is going on. If you
wish to make it sweet or hot and spicy then follow your taste buds. Kofta are
balls that are made of either panner or bottle guard mixed with besan or maida
or with corn flour. These balls also have to be added with spices and should
ensure that the ball is soft and can be eaten with ease and do not turn hard.
curry can be eaten with parathas, roti and chapatti and also with rice. So this curry begins with making kofta first
and then the gravy or the curry. I generally prepare everything in one go but
if you fall short of time or are not willing to the entire thing together you
can prepare the kofta batter and store it in the refrigerator.
we begin I hereby inform you that the gravy will be creamy and thick and the
kofta balls are soft but also crunchy. Also the recipe give here is not
necessary to be followed as it is, if you are allergic to any of the
ingredients used or the desired utensils are unavailable at your place.
½ teaspoons zeera(cumin)
for deep frying
For the curry:
tablespoons fresh cream
tablespoons of ghee
For grinding into paste (for curry):
large onion roughly chopped
teaspoons coriander seeds
inch of ginger
Mix all the ingredients to make
a thick batter.
Heat the oil, put in a ball of
the kofta batter into the hot oil and fry till golden brown.
Repeat the same for the rest of
For the curry:
Cut the tomatoes into big
pieces and then add to it 1 cup of water and cook till the tomatoes are soft
Grind the tomatoes properly and
pass it through a sieve.
Heat the oil in an open pan and
fry the paste (the one mentioned above the methods) until the oil starts to separate
from the paste.
Add the tomato paste and milk
and also add 1 cup of water and boil it for a good 10-12 minutes.
Let the boiling bring the paste
together and thicken.
Then add the cream, salt, sugar
and let the curry cook for 5
minutes as to cook the cream and so it does not taste raw.
Then finally add the kofta that
you fried to the curry and cook for another 2 minutes with a cover on the top
of the pan, on a low flame.
Once done garnish with cream
and chopped coriander.
Finally serve the curry hot.
curry serves 4 and can be adjusted as per the quantity you want to prepare it
in. To give it a rich colour to the curry you can also add food colouring.