Saturday, 20 July 2013

Low-fat/Low-calorie kofta curry

   This week I brought green plantains/vazhakkai from super-market.  Bored of making fry or usual poriyal, I tried out this kofta curry.  The result was fabulous.  To top that, the normally added cream is replaced by beaten curd and provides much healthier version from shahi kofta curry.
Let us follow the recipe now.

Ingredients required

To make kofta
  • 1/2 cup steamed and grated vazhakkai
  • 1/2 cup paneer, crumbled
  • 1/4 cup of steamed and grated carrot
  • 1/4 cup of finely chopped capsicum
  • 1 Bread slice, slightly crumbled
  • 2 tbspn of finely chopped spring onions green part
  • 1/2 tsp ginger powder
  • 1 tsp salt
  • 1 tsp cumin powder
  • 1/2 tsp garam masala
  • 1/2 tsp peppercorn powder

To make gravy base
  • 1 cup finely sliced onions
  • 7-8 whole cashewnuts/de-peeled almonds
  • 1 tsp shahi masala
  • 1 tsp saunf powder/ sombu powder
  • 1/2 tsp salt

  • 4 tbspn oil
  • 2 green chillies, slit lengthwise
  • 1 tsp ginger-garlic paste
  • 2 tbspn beaten curd
  • Coriander leaves, to garnish


Add all ingredients under kofta column and mix them with hand.  Form balls and shallow/deep-fry them.  I shallow-fried them in tawa with 2 tbspn oil (which takes a little practise).  Keep these balls aside.  In another kadaai, heat remaining oil and add onions, shahi masala, saunf masala, cashewnuts, salt and saute till they are well combined.

Now, cool them and blend them into fine paste.  In an kadaai, temper with green chilly and ginger-garlic paste.  

This is followed by adding onion paste.

Saute them and cook in simmer flame.

Now add in beaten curd and saute again.  After two minutes, switch off the flame.  Taste and adjust seasonings like salt.

In the serving vessel, arrange kofta balls first.

This is followed by pouring over the gravy , top with beaten curd and coriander leaves.

Serve hot with paranthas/rice and enjoy!!  Happy cooking!!

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