Nawabi Kofta Curry Recipe: A Regal North Indian Delight
Nawabi Kofta Curry is a rich, flavorful dish that hails from the heart of North India. Combining the crispiness of potato koftas with a smooth, aromatic gravy, this dish is perfect for a special weekend meal. The royal touch comes from the use of ghee, dry fruits, and a blend of exotic spices, making it a feast for both the eyes and the taste buds. This recipe makes for a hearty and comforting meal when paired with traditional accompaniments like Dal Makhani, Tomato Onion Tadka Raita, Butter Naan, and Vegetable Pulav.
Ingredients for Nawabi Kofta
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo), boiled and peeled | 4 |
| Black pepper powder | 1 tsp |
| Paneer (Homemade Cottage Cheese), crumbled | 250 grams |
| Cashew nuts, chopped | 2 tbsp |
| Raisins, chopped | 2 tbsp |
| Green Chillies, finely chopped | 2 |
| Coriander Leaves (Dhania), chopped | 2 sprigs |
| Cumin powder (Jeera) | 1 tsp |
| Garam masala powder | 1 tsp |
| Salt (to taste) | As required |
Ingredients for the Gravy
| Ingredient | Quantity |
|---|---|
| Homemade tomato puree | 2 cups |
| Ghee | 2 tbsp |
| Onion, chopped | 2 |
| Garlic cloves | 5 |
| Ginger, 1-inch piece | 1-inch piece |
| Fennel seeds (Saunf) | 1 tsp |
| Coriander (Dhania) seeds | 1 tsp |
| Cloves (Laung) | 2 |
| Cinnamon Stick (Dalchini) | 1-inch piece |
| Cardamom (Elaichi) Pods/Seeds | 2 |
| Turmeric powder (Haldi) | 1/2 tsp |
| Kashmiri Red Chilli Powder | 1 tsp |
| Fresh cream | 1/4 cup |
| Salt (to taste) | As required |
| Coriander Leaves, chopped (for garnish) | 2 sprigs |
Preparation Time: 30 Minutes
Cooking Time: 45 Minutes
Total Time: 75 Minutes
Servings: 4
Cuisine: North Indian
Course: Dinner
Diet: Vegetarian
Instructions for Making Nawabi Kofta
Step 1: Prepare the Koftas
-
Make the Potato Mixture:
In a large mixing bowl, combine the boiled and peeled potatoes with black pepper powder and salt. Mash well to form a smooth, cohesive mixture. -
-
Shape the Koftas:
Grease your palms with a bit of oil. Divide the potato mixture into 6 to 8 equal portions and roll them into balls. -
Prepare the Stuffing:
In another bowl, combine the crumbled paneer, chopped cashew nuts, raisins, finely chopped green chillies, cumin powder, garam masala powder, salt, and coriander leaves. Mix them thoroughly. -
Stuff the Koftas:
Grease your hands again with oil. Take a portion of the mashed potato mixture and flatten it on the palm of your hand. Place a portion of the paneer-dry fruit filling in the center. Gently fold the edges of the flattened potato to encase the filling, forming a stuffed kofta. Repeat with the remaining portions. -
Cook the Koftas:
Heat a paniyaram pan (or any similar pan with cavities) on medium-high flame. Add a few drops of oil in each cavity. Once the oil is hot, carefully place the koftas in the cavities. Cook, turning them gently, until they are golden brown and crisp all over. Drain on an absorbent kitchen towel and set aside.
Step 2: Prepare the Gravy
-
Dry Roast the Whole Spices:
In a small skillet, dry roast fennel seeds, coriander seeds, cloves, cinnamon stick, and cardamom on a medium-low flame for 3-4 minutes, or until they release their aromatic fragrance. Turn off the flame and allow them to cool. Once cooled, grind the roasted spices into a coarse powder using a mixer or spice grinder. -
Make the Onion-Ginger-Garlic Paste:
In a mixer jar, combine the chopped onions, garlic cloves, and ginger. Grind them into a smooth paste. Set aside. -
Prepare the Gravy Base:
Heat the ghee in a heavy-bottomed pan over medium heat. Add the prepared onion-ginger-garlic paste to the pan and sauté for about 4-6 minutes, or until the paste turns golden and fragrant. -
Add the Ground Spices:
Stir in the freshly ground spice mixture. Sauté for another 1-2 minutes, allowing the spices to release their aroma and infuse the paste. -
Add Tomato Puree & Simmer:
Add the homemade tomato puree to the pan, along with turmeric powder, Kashmiri red chilli powder, and a pinch of sugar. Stir well, then let the mixture simmer for about 5 minutes. The tomato should soften and blend into a fragrant, spicy curry base. -
Finish the Gravy:
Pour in the fresh cream and add a little water if the gravy is too thick. Stir well and simmer for another 5-7 minutes, allowing the flavors to meld together.
Step 3: Assemble the Dish
-
Add Koftas to the Gravy:
Gently place the fried koftas into the simmering gravy. Let the koftas soak in the flavors for about 2-3 minutes. -
Garnish & Serve:
Garnish the Nawabi Kofta Curry with freshly chopped coriander leaves. Serve hot with Dal Makhani, Tomato Onion Tadka Raita, Butter Naan, and Vegetable Pulav for a delightful and royal meal experience.
Tips for the Perfect Nawabi Kofta Curry
- For Extra Crispiness: If you prefer your koftas to be extra crispy, you can deep-fry them instead of using a paniyaram pan.
- Flavor Variation: Feel free to experiment with the stuffing by adding your favorite dry fruits or even paneer and potato mash in different ratios for a unique flavor profile.
- Gravy Consistency: Adjust the consistency of the gravy by adding more water if you prefer a thinner sauce.
Nutritional Information (Approximate per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 kcal |
| Protein | 9 g |
| Carbohydrates | 40 g |
| Fat | 28 g |
| Fiber | 4 g |
| Sodium | 580 mg |
This Nawabi Kofta Curry is the perfect dish to impress your guests or to treat yourself and your family to a royal meal. With its creamy, aromatic gravy and tender, flavorful koftas, it brings a luxurious taste of North India right to your dining table. Enjoy the rich, complex flavors that are sure to make every bite a memorable one!
