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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.
For 4 servings
Prepare the Kofta Mixture
Shape and Fry the Koftas
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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.
This north_indian recipe takes 60 minutes to prepare and yields 4 servings. At 422.38 calories per serving with 12.01g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Start the Gravy
Cook the Masala
Finish the Curry
Assemble and Serve
For a nut-free version, replace the cashews with 1 tablespoon of melon seeds (magaz) or poppy seeds (khus khus), soaked and ground into a paste.
Instead of deep-frying, you can cook the koftas in an air fryer at 180°C (350°F) for 12-15 minutes, or bake them in a preheated oven at 200°C (400°F) for 20-25 minutes, until golden brown.
For a richer flavor, use fried onion paste (birista paste) instead of raw onion paste. You can also add a tablespoon of full-fat yogurt (whisked) along with the tomato puree for extra creaminess and tang.
Replace the eggs with 200g of grated paneer or a mix of grated vegetables like carrots and cabbage to make Paneer or Vegetable Kofta Curry.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
The combination of carbohydrates from potatoes and healthy fats from ghee and cashews provides a sustained release of energy, making this a hearty and fulfilling meal.
This curry contains ingredients like tomatoes (rich in Vitamin C and Lycopene), onions, and various spices like turmeric, which have anti-inflammatory and antioxidant properties.
One serving of Egg Kofta Curry contains approximately 450-500 calories, depending on the amount of oil absorbed during frying and the type of cream used. This estimate is for one of four servings from this recipe.
This dish is a good source of protein from eggs. However, since the koftas are deep-fried and the gravy contains cream and ghee, it is high in fat and calories. It's best enjoyed as an occasional treat rather than a daily meal. For a healthier version, consider air-frying or baking the koftas.
Koftas usually break for two main reasons: too much moisture in the mixture or incorrect oil temperature. Ensure your mashed potato is dry and not mushy. Add a little more besan (gram flour) if the mixture feels too wet. Also, make sure the oil is medium-hot; if it's not hot enough, the koftas will absorb oil and disintegrate.
Yes, you can make and fry the koftas ahead of time. Let them cool completely and store them in an airtight container in the refrigerator for up to 2 days. Reheat them in an oven or air fryer to regain crispness before adding them to the freshly prepared hot gravy.
Absolutely. To maintain the creamy texture, you can substitute the cashews with 1 tablespoon of soaked melon seeds (magaz), poppy seeds (khus khus), or even 2 tablespoons of thick yogurt or coconut cream added at the end.