Nawabi Kofta Curry Recipe
The Nawabi Kofta Curry Recipe is a rich healthy and delicious dish made from potatoes that are stuffed with dry fruits and simmered in spicy tomato cream gravy. The richness of the curry comes from the deep fried potatoes and you can serve it along with a warm garlic naan.
The Nawabi Kofta Curry Recipe is dish from the royal kitchens. Koftas made using potatoes that are stuffed with paneer and dry fruits and simmered in spicy tomato cream gravy.
Serve it as a weekend meal or at your next dinner party.
Have a look at other interesting vegetarian gravy recipes that we have:
Ingredients for stuffed aloo kofta
- 4 Potatoes (Aloo) , boiled and peeled
- 1 teaspoon Black pepper powder
- 250 grams Paneer (Homemade Cottage Cheese) , crumbled
- 2 tablespoons Cashew nuts , chopped
- 2 tablespoons Raisins , chopped
- 2 Green Chillies , finely chopped
- 2 sprig Coriander (Dhania) Leaves , chopped
- 1 teaspoon Cumin powder (Jeera)
- 1 teaspoon Garam masala powder
- Salt , to taste Ingredients for the kofta curry gravy
- 2 cups Homemade tomato puree
- 2 tablespoons Ghee
- 2 Onion , chopped
- 5 cloves Garlic
- 1 inch Ginger Ingredients for dry spices
- 1 teaspoon Fennel seeds (Saunf)
- 1 teaspoon Coriander (Dhania) Seeds
- 2 Cloves (Laung)
- 1 inch Cinnamon Stick (Dalchini)
- 2 Cardamom (Elaichi) Pods/Seeds Other Ingredients
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Kashmiri red chilli powder
- 1/4 cup Fresh cream
- Salt , to taste
- 2 sprig Coriander (Dhania) Leaves , chopped to garnish
How to make Nawabi Kofta Curry Recipe
To begin making the Nawabi Kofta Curry Recipe we will first make the kofta.
In a large bowl, combine the mashed potatoes, along with the salt and pepper powder. Mix well to make a smooth mixture. Grease palms with oil divide them into 6-8 equal portions shaped into balls.
To make the filling of the nawabi koftas, in another bowl, combine the crumbled paneer, cashew nuts, raisins, green chillies, salt, cumin powder, garam masala powder and coriander leaves. Mix well to combine them, grease palms with oil divide them into 6-8 equal portions shaped into balls.
Next grease your fingers and palms with oil. Take one portion of the potato mixture and flatten it on the palm of your hand. Place the paneer - dry fruit filling in the center.
Then bring the edges of the flattened potato towards the center to cover the filling forming a stuffed aloo kofta. Proceed the similar way to make the rest of the koftas.
Preheat a paniyaram pan, with a few drops of oil in each of the cavities on medium high flame.
Once the oil is hot, gradually lower the koftas into each of the cavities, flip and cook until golden brown in colour.
Drain them on an absorbant kitchen towel and set aside.
In a small skillet, dry roast the fennel seeds, coriander seeds, cloves, cinnamon and cardamom for about 3-4 minutes on medium low flame or until the aroma of the spices wafts in the air.
Turn off the flame, allow it to cool and tranfer the spices into a mixer jar and gring the spices into a corase powder.
In a mixer jar, combine the onions, garlic, and ginger, grind to a smooth paste. Transfer to a bowl and set aside.
Heat ghee in a heavy bottomed pan; add the freshly ground paste and sauté on medium heat for about 4-6 minutes. Add in the freshly ground spice mixture to this and stir until you get the aroma from the spices.
Add the tomato puree, turmeric powder, chilli powder, sugar and simmer for about 5 minutes until the tomato is bubbling and has combined well into the spicy forming a delicious aromatic Nawabi Kofta Curry gravy.
Add in the fresh cream and a little water if required and simmer for a few more minutes.
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