Another very popular Indian dish is kofta curry, which is extremely flavourful, delectable, and full of textures. Technically speaking, kofta simply refers to spiced dumplings created by ground meat or vegetables. In most cases, the vegetarian koftas are produced with the help of paneer, potatoes, and a choice of aromatic spices that are generally used in creating a sumptuous filling that contrasts so elegantly with a crispy exterior produced by deep-frying or pan-frying. Enjoy this flavourful kofta curry recipe today. The beauty of kofta curry lies in the richness of its sauce rather than the dumplings. Curry is generally made in a base of saut ed onions and tomatoes, with the common spices being cumin, coriander, turmeric, and garam masala. Adding cream, yoghurt, or coconut milk helps make the sauce creamy and aromatic, something that does justice to koftas. Served crispy koftas are simmered gently in the sauce to absorb robust flavours while retaining their unique texture. Here's an easy recipe of kofta curry. This dish is often garnished with fresh coriander and drizzled with cream, enriching its visuals and flavours. Then kofta curry is enjoyed with an assortment of accompaniments such as steamed basmati rice, naan, or roti to make a heavy meal very fulfilling. Whether as a festival affair or a weeknight comfort food, kofta curry represents the depth and breadth of Indian cooking. All spices, textures, and flavours combine to bring a fantastic experience to every food lover around the globe. With each bite, you seem transported to the heart of Indian traditions, making kofta curry the most timeless favourite.

• 100 gms paneer
• 500 gms jackfruit
• 2 tbsp coriander
• 2 cup tomato puree
• 1 tsp cumin seeds
• Ginger garlic paste
• 1 tsp coriander powder
• 1/4 tsp turmeric powder
• 1 onion
• 1 pinch salt
• 1/2 tsp garam masala
• Red chilli powder
• Cooking oil

• This kofta curry recipe is a very delicious, innovative and tasty dish that will illustrate the raw texture and taste of jackfruit paired with perfect aromatic spice and rich gravy.
• This recipe takes common ingredients to turn out into a appetizing treat, ideal for special occasions or a quiet family dinner. Let's go through the steps to make this delicious dish.
• Peel and chop 500g of raw jackfruit into small pieces. Jackfruit is also very meaty in texture and, therefore, is a great substitute for meat in vegetarian dishes. Boil the chopped jackfruit in a pot of water with a pinch of salt till the jackfruit becomes tender. It takes about 15-20 minutes to boil.
• After it has been boiled, drain the water off and let it cool down. Cooling is essential because this will enable it to be handled conveniently in the next steps.
• Once cooled, the boiled jackfruit is to be transferred to a mixer grinder to grind to a coarse paste. You don't want it too smooth; the coarse texture will help your koftas hold shape. Transfer this paste to a mixing bowl.
• Add 100 gms of grated paneer to this, which will give creaminess and richness to the mixture. Add two chopped coriander leaves for freshness, then one teaspoon of ginger-garlic paste, which will certainly add a robust flavour to the dish.
• Add half a teaspoon of garam masala and half a teaspoon of red chilli powder for the spice. Season to taste with salt. Mix everything well until it forms a dough-like consistency. It should be damp but firm enough to hold its shape in kofta balls.
• Use your hands to shape the mixture into small round kofta balls compactly so they will not break apart while frying. Put aside all the shaped koftas on a plate while you prepare to fry them.
• Heat oil in a deep frying pan over medium heat. Place the kofta balls in gently after the hot oil is ready, and fry until golden brown. Normally, the whole process should take about 5-7 minutes. The advantage of frying a kofta is that it not only makes the kofta crunchy but also flavourful.
• After frying, remove them from the oil, place them on paper towels, and absorb excess oil so that they become crispy.
• At the same time, when you are browning the koftas, you may prepare the gravy. In a pan take two tablespoons of oil and toss in 1 teaspoon of cumin seeds.
• After the cumin seeds crackle, add one finely chopped onion. Saut the onion till it turns golden. It takes about 5 minutes, but this sets a base for the gravy that will be teeming with flavours.
• Add ginger-garlic paste, one teaspoon, along with 1/4 teaspoon of turmeric powder, one teaspoon of coriander powder, and 1/2 teaspoon of red chilli powder. Stir well and cook for about 2-3 minutes to let the spices open their aromas in combination with onions.
• Add 2 cups of tomato puree to the pan. This mixture will take about 10 minutes to cook till the oil separates from the gravy. The red gorgeous colour of the tomatoes will give your dish an attractive colour.
• Once the oil separates, add 1 cup of water to the mixture and let the gravy boil. Boil, after which reduce the heat and simmer for 5-7 minutes to develop the flavours.
• Fry koftas very carefully in the gravy so they do not break. Let them cook for more than 5 minutes, soaking all the delightful flavours of the gravy.
• Finally, sprinkle fresh coriander leaves for a burst of colour and flavour. Now, steaming hot, your kofta curry is ready to be devoured over roti, naan, or rice. It is a gratifying dish but also a wonderful testimony to the versatility of jackfruit through a spicily marinated curry that everybody would love!