Saturday, 22 April 2017



Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy


  • Kofta

  • Soya granules ground to a fine powder ¾ cup

  • White bread slices soaked in water for 5 minutes and squeezed 4

  • Onion finely chopped 1 medium

  • Green chillies finely chopped 2

  • Raisins 1 tablespoon

  • Fresh coriander leaves chopped 2 tablespoons

  • ginger-green chillies crushed 2 teaspoons

  • Salt to taste

  • Oil for deep-frying

  • Gravy

  • Oil 4 tablespoons

  • Black cardamoms 4

  • Green cardamoms 20

  • Cinnamon 2 inch sticks

  • Onions sliced 4 medium

  • Ginger paste 1 tablespoon

  • Garlic paste 2 tablespoons

  • Cumin seeds 1 tablespoon

  • Cashewnuts ½ cup

  • Melon seeds (magaz) ½ cup

  • Tomato puree 1 cup

  • Yogurt whisked 1 cup

  • Coriander powder 2 tablespoons

  • Turmeric powder 1 tablespoon

  • Green chilli paste ¼ cup

  • Butter 4 tablespoons

  • Garam masala powder 1 tablespoon

  • Khoya/mawa ½ cup

  • Fresh cream 2 tablespoons

  • Dried fenugreek leaves (kasoori methi) ¼ teaspoon


Step 1

To make koftas, mix together soya granule powder, bread slices, onion, green chillies, raisins, coriander leaves, crushed ginger-green chillies and salt in a bowl. Divide the mixture into eight equal portions and shape them into balls.

Step 2

Heat sufficient oil in a kadai and deep-fry the balls till golden brown and crisp. Drain on absorbent paper.

Step 3

To make gravy, heat oil in a non-stick pan. Add black cardamoms, green cardamoms and cinnamon and sauté till fragrant.

Step 4

Add onions and sauté till well browned. Add ginger paste and garlic paste and sauté for 1 minute.

Step 5

Add cumin seeds, cashewnuts and melon seeds and sauté for 1 minute.

Step 6

Add tomato puree, yogurt, coriander powder, turmeric powder, green chilli paste and butter and mix well.

Step 7

Add garam masala powder and khoya/mawa and mix well. Add 1½ cups water, stir and bring to a boil. Switch off heat and cool.

Step 8

Strain the mixture into a bowl and reserve it. Grind the residue.

Step 9

Transfer the ground residue into another bowl; add the strained liquid and mix.

Step 10

Transfer the gravy back into the non-stick pan and bring to a boil. Add 2cups water and fried koftas, mix lightly and cook for 2-3 minutes.

Step 11

Add cream and fenugreek leaves powder and mix well.

Step 12

Serve hot.