A delightful twist on classic kofta curry! Savory, deep-fried egg and potato dumplings are simmered in a rich, creamy, and aromatic onion-tomato gravy. A perfect main course for a special meal.
Prep25 min
Cook35 min
Soak15 min
Servings4
Serving size: 1 cup
436cal
12gprotein
30gcarbs
Ingredients
4 large Eggs (for hard boiling)
1 large Potato (boiled and mashed)
3 tbsp Besan (acts as a binder)
1 small Onion (finely chopped, for koftas)
1 pc Green Chili (finely chopped, adjust to taste)
1 tbsp Ginger-Garlic Paste (divided use)
0.75 tsp Turmeric Powder (divided use)
1.5 tsp Red Chili Powder (divided use, adjust to taste)
A simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
Creamy, aromatic Egg Kofta Curry with Jeera Rice - a soul-satisfying, protein-packed meal!
This rajasthani and north_indian dish is perfect for lunch or dinner. With 756.79 calories and 17.75g of protein per serving, it's a nutritious choice for your meal plan.
31gfat
(divided use)
3 tbsp Coriander Leaves (chopped, divided use)
1.5 tsp Salt (divided use, or to taste)
2 cup Vegetable Oil (for deep frying)
2 tbsp Ghee (for gravy)
1 tsp Cumin Seeds
1 pc Bay Leaf
1 inch Cinnamon Stick
1 cup Tomato Puree (from 2-3 medium tomatoes)
1.5 tsp Coriander Powder
12 pcs Cashews (soaked in warm water for 15 minutes)
1.5 cup Water (warm)
2 tbsp Fresh Cream
1 tsp Kasuri Methi (crushed between palms)
Instructions
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
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
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
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
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
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.
4
Serving size: 1 cup
321cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.