Spicy kofta curry is a rich, flavourful Indian dish with soft, deep-fried vegetables or meatballs simmered in spicy, aromatic curry sauce. Koftas prepared from ingredients like mashed potatoes, paneer, or minced meat are seasoned first with a blend of spices and herbs, followed by frying until they turn golden and crispy. Immerse these koftas in thick spiced gravy and shoot the dish to new levels of indulgence. Spicy kofta curry is one of the dishes with naan, rice, or rotis, which forms a satisfying meal for any occasion. The kofta curry recipe will begin with the preparation of koftas. For a vegetarian variant, mashed potatoes or paneer are mixed with finely chopped vegetables (like carrots, peas, and spinach) with spices like garam masala, cumin, and turmeric. The mixture is then fashioned into small balls and deep-fried until golden and crispy. For a non-vegetarian variant, minced meat paste (chicken, lamb, etc) seasoned with similar spices is fashioned into kofta balls. For the curry base, onions, ginger, garlic, and tomatoes are saut ed, and then spices like cumin, coriander, garam masala, and red chilli powder are added for a rich, flavourful gravy. Then, the fried koftas are added to the curry for cooking until they absorb the delectable sauce. The spicy kofta curry is ideal for such occasions when you want to enjoy a comfortable and healthy meal. Every craving will indeed be satisfied by these crispy koftas and spicy gravies.

• 1/2 cup curd
• 1/2 cup besan
• 3 tbsp chopped coriander
• 1 tbsp chopped green chillies
• 2 pinch baking soda
• Salt
• Oil
• 2 cup tomatoes
• 1 tbsp ghee
• 1/4 cup milk
• 2 tbsp fresh cream
• 1/2 tsp sugar
• 3/4 cup onions
• 4 garlic
• 4 cloves
• 2 tsp coriander
• 1 tsp cumin seeds
• 2 tsp poppy seeds
• Ginger
• 2 green chillies
• 6 dry kashmiri red chillies
• 1/4 tsp turmeric powder

• Let's explore the recipe of this spicy kofta curry. Let's start the recipe. Add 1/2 cup of fresh curds and 1/2 cup of besan in a mixing bowl. Add two tablespoons of finely chopped coriander leaves (dhania) and one tablespoon of finely chopped green chillies for a spicy zing. Add two pinches of baking soda, which helps the koftas puff up and become soft.
• Add salt to taste and mix everything for dough consistency.
• Now, heat oil in a deep frying pan. After heating the oil, break the dough into small, equal portions and make them into smooth balls. Carefully drop the koftas in hot oil; prevent overcrowding by frying them in batches. Fry until golden brown and crispy outside; take them out of the oil and place them on paper towels to drain excess. Set the koftas aside while preparing the curry.
• Chop about 2 cups of tomatoes roughly. Heat ghee in a pan and add chopped tomatoes. Cook it till it softens and extracts juices from it.
• Add ¼ cup of milk, stirring it up to form a creamy base, followed by two tablespoons of fresh cream and 1/2 teaspoon of sugar, balancing the acidity in tomatoes.
• Season with salt to taste and allow the mixture to gently simmer for a few minutes as the flavours mingle.
• Now, prepare the masala paste for this curry. Blitz in a mixie all the following together - ¾ cup roughly chopped onions, four cloves of garlic, two teaspoons of coriander seeds, one teaspoon of cumin seeds, two teaspoons of poppy seeds, khus-khus, 25 gms of ginger or adrak, two green chillies, six broken dry Kashmiri red chillies, and one tablespoon of chopped coriander leaves.
• Add ¼ teaspoon of turmeric powder, haldi, to give colour and earthiness. Combine everything in the blender or food processor until smooth. Add a bit of water, if you need it, to get the mixture to combine smoothly.
• Add the milk-tomato mix to the masala mix and stir both together. Continue cooking on low to medium heat for 5-7 minutes.
• Once it thickens and stains, slowly add fried koftas to it. Let them remain in the sauce for some time so that they get soaked into the flavours of the curry.
• Serve the spicy kofta curry hot, garnished with fresh coriander leaves.