Make-At-Home Recipes: Try these delicious and easy-to-make Indian Kofta Recipes
Indian cuisine is well known for its wide variety of flavours and aromatic spices. One such culinary delicacy is the kofta, a savoury meat or vegetable ball that is sometimes cooked in a thick and fragrant sauce. The flavours, spices, and textures in Indian kofta meals are delightfully layered. We’ll discuss five such mouthwatering Indian kofta dish recipes that will tempt your taste buds and take you to the vivid streets of India, whether you prefer vegetarian or non-vegetarian options. Prepare these flavorful kofta dishes at home for a taste of Indian cuisine that is truly authentic.
Malai Kofta:
Ingredients:
2 cups paneer (Indian cottage cheese), grated
1/4 cup khoya (reduced milk solids)
1/4 cup bread crumbs
2 tablespoons corn flour
1 teaspoon ginger paste
1 teaspoon garlic paste
1/4 teaspoon cardamom powder
Salt to taste
Oil for deep frying
2 cups tomato puree
1/4 cup fresh cream
1 teaspoon kasuri methi (dried fenugreek leaves)
1 teaspoon garam masala
How to Cook:
Combine grated paneer, khoya, breadcrumbs, cornmeal, salt, ginger paste, garlic paste, and cardamom powder in a bowl and mix thoroughly. Make tiny balls out of the mixture and deep-fry them till golden brown and keep them aside. Heat oil in a different pan, then add salt, tomato puree, fresh cream, kasuri methi, and garam masala. Cook the sauce for 5-7 minutes, or until it thickens. Simmer the sauce for an additional two to three minutes after gently adding the fried koftas. Serve warm with rice or naan.
Lauki Kofta Curry:
Ingredients:
2 cups bottle gourd (lauki/doodhi), grated
1/2 cup besan (gram flour)
1 teaspoon ginger paste
1 teaspoon green chili paste
1/4 teaspoon turmeric powder
1/2 teaspoon red chili powder
1 teaspoon coriander powder
Salt to taste
Oil for shallow frying
2 cups tomato puree
1 teaspoon cumin seeds
1/2 teaspoon garam masala
Fresh coriander leaves for garnish
How to Cook:
Combine grated bottle gourd (lauki), besan, ginger paste, green chilli paste, turmeric powder, red chilli powder, coriander powder, and salt in a bowl and prepare a thick batter by thoroughly mixing. Create little balls of batter and shallow-fry them till golden brown and keep them aside. Add cumin seeds to hot oil in a different pan. Add tomato puree, garam masala, and salt once they begin to sputter and cook for five minutes. Simmer the sauce for an additional two to three minutes after gently adding the fried koftas. Serve with roti or rice and garnish with fresh coriander leaves.
Nargisi Kofta:
Ingredients:
500 grams of minced lamb or chicken
1/4 cup besan (gram flour)
2 tablespoons ginger-garlic paste
1 tablespoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala
Salt to taste
4 hard-boiled eggs
Oil for frying
2 cups tomato-onion gravy
Fresh coriander leaves for garnish
How To Cook:
Combine minced beef, besan, ginger-garlic paste, red chilli powder, turmeric powder, garam masala, and salt in a bowl and stir thoroughly to get a smooth mixture. Take four equal amounts of the mixture, flatten one piece in your palm and put a hard-boiled egg in the middle, and then carefully and thoroughly wrap the meat mixture around the egg. For the remaining eggs, follow the same procedure. Fry the koftas in hot oil until golden brown and keep them aside. For the curry, cook the tomato-onion gravy with other spices for 5 minutes in a separate pan. Simmer the sauce for an additional two to three minutes before gently adding the fried Nargisi Koftas. Serve with naan or rice and garnish with fresh coriander leaves.
Paneer Kofta:
Ingredients:
2 cups paneer (Indian cottage cheese), grated
1/4 cup boiled and mashed potatoes
2 tablespoons corn flour
1 teaspoon ginger paste
1 teaspoon green chili paste
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
Salt to taste
Oil for frying
2 cups tomato gravy
Fresh coriander leaves for garnish
How to Cook:
Mix grated paneer, mashed potatoes, corn flour, ginger paste, green chilli paste, turmeric powder, red chilli powder and salt in a bowl. Make tiny balls out of the mixture and deep-fry them till golden brown and keep them aside. Cook the tomato gravy for 5 minutes in a separate pan. Simmer the sauce for a further two to three minutes before adding the fried paneer koftas. Serve with naan or rice and garnish with fresh coriander leaves.
Palak Kofta Curry:
Ingredients:
2 cups spinach (palak), blanched and pureed
1/4 cup besan (gram flour)
1/2 cup paneer (Indian cottage cheese), grated
1 teaspoon ginger paste
1 teaspoon green chili paste
1/4 teaspoon turmeric powder
1/2 teaspoon red chili powder
Salt to taste
Oil for frying
2 cups tomato-onion gravy
Fresh cream for garnish
How to Cook:
Mix spinach puree, besan, grated paneer, ginger, green chilli, turmeric, red chilli, and salt in a bowl. Make tiny balls out of the mixture and deep-fry them till golden brown and keep them aside. Heat a separate pan and cook the tomato-onion gravy for 5 minutes. After simmering for a further two to three minutes, gently add the fried spinach koftas. Serve with rice or roti and drizzle with fresh cream.
