Egg Kofta Curry with Jeera Rice

Instructions

1. 1

   Prepare the Kofta Mixture

   • Hard boil the eggs and potato. Once cooled, peel the eggs and grate them. Peel and mash the potato thoroughly.
   • In a large mixing bowl, combine the grated eggs, mashed potato, finely chopped small onion, green chili, and 1 tsp of ginger-garlic paste.
   • Add 3 tbsp besan, 0.5 tsp garam masala, 0.5 tsp red chili powder, 0.25 tsp turmeric powder, 0.5 tsp salt, and 2 tbsp chopped coriander leaves.
   • Mix everything gently but firmly to form a dough-like mixture. Do not over-knead. The mixture should be firm enough to hold its shape.
2. 2

   Shape and Fry the Koftas

   • Lightly grease your palms and divide the mixture into 8-10 equal portions. Roll each portion into a smooth, crack-free oval or round ball.
   • Heat 2 cups of oil in a kadai or deep pan over medium heat. To test if the oil is ready, drop a tiny piece of the mixture; it should sizzle and rise to the top gradually.
   • Carefully slide 3-4 koftas into the hot oil. Do not overcrowd the pan.
   • Fry for 4-5 minutes, turning them gently, until they are evenly golden brown and crisp.
   • Remove with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil. Repeat for the remaining koftas.
3. 3

   Start the Gravy

   • In a separate heavy-bottomed pan, heat 2 tbsp of ghee over medium heat. Add the cumin seeds, bay leaf, and cinnamon stick. Sauté for 30 seconds until the spices are fragrant.
   • Add the onion paste and cook for 8-10 minutes, stirring frequently, until it turns light golden brown and the raw smell disappears.
   • Add the remaining 2 tsp of ginger-garlic paste and sauté for another minute until fragrant.
4. 4

   Cook the Masala

   • Reduce the heat to low. Add the remaining 0.5 tsp turmeric powder, 1 tsp red chili powder, and 1.5 tsp coriander powder. Stir for 30 seconds to prevent burning.
   • Immediately add the tomato puree and the remaining 1 tsp of salt. Mix well and cook for 6-8 minutes, stirring occasionally, until the masala thickens and you see oil separating at the edges.
   • While the masala cooks, grind the soaked cashews with 2-3 tbsp of water to a very smooth paste.
5. 5

   Finish the Curry

   • Add the smooth cashew paste to the pan. Cook for 2-3 minutes, stirring continuously, until it is well incorporated.
   • Pour in 1.5 cups of warm water, stirring to combine. Bring the gravy to a gentle boil.
   • Reduce the heat to low, cover the pan, and let the gravy simmer for 8-10 minutes to allow the flavors to meld together.
   • Turn off the heat. Stir in the fresh cream, crushed kasuri methi, and the remaining 0.5 tsp of garam masala. Mix gently.
6. 6

   Assemble and Serve

   • Just before serving, gently place the fried koftas into the warm gravy. You can also place the koftas in a serving bowl and pour the hot gravy over them to prevent them from breaking.
   • Let the koftas soak in the gravy for 2-3 minutes.
   • Garnish with the remaining 1 tbsp of chopped coriander leaves. Serve immediately with naan, roti, or steamed basmati rice.