Baked kofta curry


For the Koftas/Dumplings:

  • 1 small grated bottle gourd
  • 1 grated carrot
  • 1 onion minced, or 2 spring onions thinly sliced
  • 1 green chili, minced
  • salt, turmeric powder and red chili powder according to taste
  • 2 tbsp chopped coriander leaves
  • 3-4 tbsp bengal gram flour/Besan
  • Spray oil like PAM

For the Gravy:

  • 2 tablespoons yogurt
  • 1/2 tsp cumin seeds
  • 1 tsp crushed kasuri methi
  • 1/3 cup tomatoes crushed
  • salt
  • 1/2 tsp turmeric

Grind into a paste:

  • 1 1/2 cups coriander leaves
  • 2 medium sized onions
  • 2 green chilies or according to taste
  • 3-4 cloves of garlic
  • a tiny piece of ginger
  • a small piece of cinnamon
  • 2 cloves
  • 1 cardamom


Heat oven to 350 F.  Prepare a baking tray with a silicone lining and spray with PAM or other oil spray. Combine all the kofta ingredients, form into 1 inch koftas, and place on tray. Spray  top of koftas with oil. Place into oven and cook until browned and dry (about 50 minutes or so) – rotate the koftas once to brown evenly. Check with toothpick to ensure middle of kofta is cooked before removing – its OK for koftas to look dry and hard, they will soften up in the gravy.

Prepare gravy. Add 2 tablespoons of oil into frying pan, add cumin seeds when hot. When they sizzle, add the prepared paste. Cook until lightly brown, then add tomatoes and stir for a few minutes. Add 1/2 teaspoon of turmeric and cook for one minutes. Add two tables spoons of yogurt and mix for a couple of minutes to incorporate. Add kasuri methi and cook for two minutes. Add salt to taste.  Add 1 1/2 cups of water, gravy will be quite thin now – cook on medium heat for 10 minutes to reduce, then add koftas, spoon garvy on top and cover the pan for 5 minutes or until gravy is soaked into them.

Enjoy with paranthas!


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