Kofta Curry



    Onion- 2 medium

    Tomatoes- 2 medium

    Cumin Seeds- ½ tsp

    Cinnamon- 1 stick

    Cloves- 3

    Black Peppers- 3

    Garlic- 1½ tsp (1+1/2)

    Ginger- ½ tsp

    Green Chilli, slit- 1

    Pumpkin- ½ cup / ¼ medium

    Red Chilli Powder- ¾ tsp( ½ +1/4)

    Cabbage, finely chopped- ¼ / 5-6 patte

    Low Fat Paneer- 2 ½ tbsp

    Besan- 2 tbsp

    Jaggery- 1 tsp

    Dry Fenugreek- 1 tbsp

    Oil- 1 tbsp/ 2 tbsp/ 1½ tbsp

    Salt- to taste




    Pyaaz- 2 medium

    Tamatar- 2 medium

    Jeera- ½ tsp

    Dalchini- 1 stick

    Laung- 3

    Kali Mirch- 3

    lehsun- 1½ tsp (1+1/2)

    adrak- ½ tsp

    hari mirch, kati hue-1

    Kaddu- ½ cup / ¼ medium

    Lal Mirch- ¾  tsp( ½ +1/4)

    Phool gobhi, ache se kati hue- ¼ / 5-6 patte

    Low Fat Paneer- 2 ½ tbsp

    Besan- 2 tbsp

    Gur- 1 tsp

    Sukhi Methi- 1 tbsp

    Tel- 1 tbsp/ 2 tbsp/ 1½ tbsp

    Namak- swad anusar


preparation method

(For making kofta)

  • Mash cabbage, low fat cottage cheese, gram flour, salt red chili powder and garlic in a bowl to prepare koftas
  • Heat oil in a pan and shallow fry koftas till they turn brown on both sides keep them aside in a bowl


 (For making curry)                                                                  

  • Heat oil in a pan.
  • Add cumin, cinnamon, asafetida, cloves, back pepper powder, garlic, ginger, green chili and sauté for a while
  • Now add onion and pumpkin and cook for some more time
  • Put salt, red chili powder and tomato mix well
  • Add some water and let it cook
  • Now transfer the pan’s ingredients to a blender to make a gravy and then transfer it back to the pan, cook for some more time
  • Add jaggery to give color also add crushed dry fenugreeks
  • Pour curry on top of the koftas. Kofta curry is ready


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By: Chef Shantanu Gupte

Show: Health Maange More Season 1

Prep:30 mins Cook: 30 to 45 minutes

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