Monday, September 21, 2015

Hyderabadi Kofta Curry

Few weeks ago I had shared a wonderful snack recipe: zucchini balls/lauki kofta recipe which is an easy recipe and can be served with any chutney or sauce as tea-time snack. I usually make a big batch of lauki kofta and freeze them. I make curries whenever required for those koftas and it makes an easy and quick lunch/dinner.

This Hyderabadi curry with lauki koftas is light and easy to digest as well. The use of fragrant spices and the curry masala makes this an awesome dish which can even be served to your guests or in a party.

More curry recipes on the blog:

Black eyed beans curry
Kaju curry korma
Paneer Makhani
Restaurant style tomato gravy
Hyderabadi mirch ka salan

For the kofta:
Zucchini balls/Lauki kofta recipe

For the curry:


Onion (sliced): 1 big
Ginger-garlic paste: 3 tsp.
Cooking oil: 3 tsp.
Cloves: 2
Black cardamom: 1
Cinnamon stick: 1 inch
Yogurt: 1/2 cup
Salt to taste
Dried red chilli: 2
Cumin seeds: 1 tsp.
Lemon juice: 2 tsp.
Green chilli (chopped): 1
Mint leaves: a handful
Tomato (chopped): 2
Saffron strands: a few

  1.  Make a paste of the following: ginger.garlic, cumin seeds, green chilli, yogurt, half the mint leaves, salt, red chilli and lemon juice. Keep aside.
  2. Heat oil in a pan and add the sliced onions. Fry until they are crisp and golden brown. Drain from oil and remove, keep aside.
  3. Heat the same oil again on medium flame and add the whole spices: cloves, cardamom, cinnamon. 
  4. Add the paste prepared in step 1. after half a minute. Mix well and let it cook for about 3-4 minutes.
  5. Chop the remaining mint leaves and add to the paste.
  6. Add the chopped tomatoes, sprinkle little salt and mix everything well. Cover and let cook until the tomatoes are soft and mushy. 
  7. Remove cover and turn off the flame. Add the fried onions and mix well. Curry is ready. Sprinkle some garam masala if required and garnish with coriander leaves (optional)
  8. For serving: add the koftas in a big bowl and pour the curry over the koftas. Add a few saffron strands over the curry and let sit for 2-3 minutes. Serve hot. 

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More Hyderabadi recipes on the blog:

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