Today I bring to you Bangalore-Style Lamb Kofta curry recipe. This traditional dish is sure to make you go drooling over it. Delicately seasoned meatballs (koftas) are cooked and added to a spicy and creamy curry base along with potatoes. Tastes best along with white rice, khichdi or even roti. Check out the step-by-step picture instructions and do try it out. Let me know in the comments section below on how it turned out.
INGREDIENTS:
For the Koftas:
- Mutton mince- 200 gms
- Green chillies- 4-5 nos (add more or less according to your preference)
- Roasted gram dal- 1 cup
- Salt- to taste
- Coriander leaves- 1/2 cup
- Garam masala powder- 1/2 tsp
- Onion- 2 nos (chopped)
- Garlic cloves- 5-6 nos
- Coconut- 2 tbsp (grated)
For the Curry:
- Oil- 2 tbsp
- Onion- 2 tbsp (sliced)
- Curry leaves- 1 sprig
- Masala paste- onion- 2 nos (chopped) + Garlic cloves- 4-5 nos + Jeera- 1 tbsp
- Potatoes- 3-4 nos (chopped)
- Red chilli powder- 1 1/2 tsp
- Coriander powder- 2 tsp
- Turmeric powder- 1/2 tsp
- Tomato puree- made of 4 medium-sized tomatoes + 2 tbsp coconut paste
- Salt- to taste
- Tamarind pulp- 2 tbsp
- Water- 1/2 cup
For making the koftas:
- Take grated coconut, green chillies, onion and garlic. grind it for a min until it gets fine. Now add gram dal, powdered masalas including salt and coriander leaves. Grind again and make sure it is a fine paste. Now add washed and drained kheema to it and pulse for a min. Remove it out in a bowl and let it rest for a while.
- Shape them into small sized koftas, they will double up as we cook them.
- Take a wide tawa, add water to it and let it come to a boil. Gently place the koftas on it and let it cook for 5 mins. Once the koftas soak up the water and are cooked to 80%, switch off the flame. We'll cook them in the curry later. You can even shallow fry the koftas at this stage and serve them too.
- Grind the masala paste for the gravy and set it aside.
- For the curry, Heat some oil in a pressure cooker. Add sliced onions and curry leaves to it.
- Fry them until the onions turns golden.
- Now add the masala paste we made earlier to it along with turmeric powder and red chilli powder.
- Saute for a min on high flame while stirring in intervals.
- Now add chopped potatoes to it, and also add some salt. Mix well and saute again.
- Now add tomato and coconut puree to it. Add coriander powder and tamarind pulp to it and mix well.
- Add 1/2 cup of water and pressure cook for 2 whistles.
- After this step, I usually transfer the curry to a vessel and add koftas to it. Gently add the koftas to it and simmer it for 5 mins or until oil accumulates on the surface of the curry.
- Check for seasoning and add more salt and spice if required. You may add more tamarind pulp if you prefer tangy curries.
- Traditional Bangalore-style Kofta Curry is ready. Serve hot right away.
