These Kofta balls are soft on the inside and have a crispy outside. Before serving, the Koftas are dipped in a savory curry.

Once the raw smell is gone, add the brown paste and tomato puree. Add all the spice powders except garam masala. 4. Fry on low heat with a splash of water for 2-3 mins till oil separates. 5. Add water ...

Indian-flavoured lamb meatballs are cooked in a wonderfully spicy sauce. If you don’t finish it all in one sitting, this tastes great re-heated the next day. Put the onion, chillies, ginger ...

About Ajwaini Paneer Kofta Curry Recipe: A navratri special, delectable and luscious paneer gravy recipe. Spiced with ajwain and degi mirch and cooked in fresh and tangy tomato puree along with rock ...

curry paste and coconut milk, then blitz until thoroughly combined. Pour into the kofta pan, bring to the boil, then simmer and season to taste. Step 5: Take the lid off the rice, add the peas ...

To make Beetroot Kofta Curry, first prepare koftas by mixing grated beetroot, mashed potato, gram flour, and spices, then fry them until golden. For the curry, saut onions, add spices and tomato ...

Add the fried koftas gently into the gravy and turn off the flame. While the kofta gravy is still simmering, add a tablespoon of ghee and sprinkle in Bengali garam masala. Serve hot with steaming ...

Malai kofta is a popular Indian dish, where balls of fresh cheese curd, like paneer or khoa, are deep fried and served in a tomato sauce. To make the filling, mix all of the ingredients together ...

We divided the kofta mix in half to serve two and froze the rest for another time. Take leftover couscous, tomato and cucumber salad and minted yoghurt for lunch the next day with any leftover ...