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Dahi Kofta Curry Recipe

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Dahi kofta curry -Kofta made from hung curd in cooked in tomato gravyDahi Kofta Curry- One of the biggest problems with Summer, is the lack of variety in vegetables available.

This recipe takes care of that – with curd being the main ingredient for the Koftas. And since it’s made of curd – so this dahi kofta curry is a perfect recipe for summers!
You can also try these easy recipes-
 

dahi kofta curry recipe

how to make dahi kofta curry

 
 
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3 from 2 votes

Dahi Kofta Curry

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: North Indian Cuisine
Keyword: curry, kofta
Servings: 4 people

Ingredients

For Kofta

  • 300 grams Yogurt/Curd
  • 2 Green chili/hari mirch
  • 1 tsp Ginger / Adrak Chopped
  • 1 tsp Raisins / Kishmish
  • 6 Cashew Nuts / Kaju
  • 1 Fresh Coriander / Cilantro / Hara Dhaniya
  • 1/2 tsp Salt / Namak

For the batter

  • 1 cup Gram flour / Besan
  • 1/2 tsp Red chili powder
  • 1/3 tsp Salt / Namak
  • pinch Asafoetida / Hing powder

For Gravy

  • 3 Tomatoes / Tamatar
  • 8 Cashew Nuts / Kaju
  • 1 tbsp Hung curd
  • 1.5 tsp Ginger chilli paste
  • 1 tsp Kashmiri Chili powder
  • 1/2 tsp Garam Masala Powder
  • 1 tsp Coriander Powder / Dhaniya Powder
  • 1/3 tsp Dried Fenugreek / Kasoori Methi
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1/2 tsp Cumin Seeds / Sabut Jeera
  • 1/4 tsp Sugar / Chini
  • 1/2 tsp Salt / Namak
  • 3 tbsp Cooking Oil
  • 1 tbsp Fresh Coriander / Cilantro / Hara Dhaniya

Instructions

  • Tie curd in a muslin cloth and hang for at least 8 hours to drain the water completely.
  • Take the hung curd (approx 1.5 cuin a bowl and then add all the spices and nuts.
  • Grease your palms and make small balls from the mixture.
  • If having difficulty in making balls then add 2 t.s semolina,mix and wait for 5 minutes then make balls .
  • Take gram flour in a bowl and add salt,1/2 t.s chili powder and pinch of turmeric then add just enough water and mix and make a medium thick batter (like you make for pakoras)
  • Dip the balls in gram flour batter and deep fry in hot oil till golden in color.
  • Heat oil in a pan add cumin seed and ginger chili paste,saute for a while.
  • Add tomato puree and all the spices and fry till oil separates from the mixture.
  • Add 2.5 cup water and 1 tbs of hung curd and simmer for 5-8 minutes.
  • Arrange koftas in the serving dish and pour boiling gravy on it.wait for 5 minutes.
  • Garnish with fresh coriander,chili oil and serve

Notes

Serving suggestions-serve with roti, poori and rice

Comments

  1. meera says

    5 stars
    Anjana ji, will you like to do a video on this recipe, so one can see the consistency of the chhena when it has been removed after 8 hours? I am so keen to make this, but I fear I will make a mistake.

    2. Can these koftas be frozen? I have guests in a week, and usually I make some intermediates and freeze them so that I can work faster when they are here. These koftas will be a delight if you can tell me their freezability.

    Thanks soooo much.

    • anjanaskc says

      Hi Meera- will surely try to do a video on this recipe. The more you remove water from the paneer the shaping of kofta’s will be easier.Though I have never tried freezing the koftas but I think fried kofta’s will freeze well.

  2. krishna says

    We Bengalis also do more or less same kind of kofta curry with ricotta cheese(chhena). we claa it chhanar dalna.

  8. Jayasri Ravi says

    First time in your blog, what a wonderful gift to your daughter, I would have loved it if my mom did this to me.., I love maharashtrian food, My sister lives in pune and also gujrath, she gives me some recipes from her friends I would love to try some of your authentic recipes.., beautiful kofta.., looks so delicious..

  13. R.Punitha says

    Hi Maayeka ,

    this dahi kofta curry looks great

    and delicious !!!

    Keep on Maayeka :))))))

  22. meena says

    dahi kofta curry. wow i have never heard of this before

    this looks so yummy and creamy. i always have issues with hung curd wud love to try this one