Awadhi rice kofta curry Recipe

Cooking Directions

• STEP 1.To make the koftas, mix cooked rice, mashed potatoes, gram flour, ginger-garlic paste, red chili powder, garam masala, and salt in a bowl.
• STEP 2.Shape the mixture into small balls and deep fry them until golden brown.
• STEP 3.To make the curry, heat oil in a pan and add cumin seeds, bay leaf, and whole spices. Saute until fragrant.
• STEP 4.Add chopped onions and cook until golden brown. Then, add ginger-garlic paste and cook for a minute.
• STEP 5.Add tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Cook until the oil separates from the masala.
• STEP 6.Add water and bring the curry to a boil. Then, reduce the heat and simmer for 10-15 minutes.
• STEP 7.Add the fried koftas to the curry and simmer for another 5 minutes.
• STEP 8.Garnish with fresh coriander leaves and serve hot with naan or rice.

Cooking Tips

• Make sure the rice and potatoes are well-cooked and mashed properly to form a smooth mixture for the koftas.
• You can add grated paneer or cheese to the kofta mixture for added richness and flavor.
• For a healthier version, you can bake the koftas instead of deep-frying them.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• You can also add a dollop of fresh cream to the curry for a creamy texture.

Storage and Serving

• Leftover kofta curry can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the Awadhi rice kofta curry hot with naan, roti, or steamed rice.
• Garnish with additional fresh coriander leaves and a squeeze of lemon juice for extra freshness.