Gatta Kofta Curry

Rajasthani Gatta Kofta Curry

Why gatta kofta? I used the gatta dough and made koftas out of it. Didn’t feel like doing the gatta shape because you can get dry gatta easily in the market..so what’s so different about making it at home!! However the dough is very different from the normal kofta mix. The dish turned out niceee!!!

For the Gatta/kofta

2 cups besan

3 tbsp oil

1 tsp salt

Pinch of sugar

Pinch of baking soda

1 tsp turmeric powder

1 tsp garam masala powder

1 tsp coriander powder

2 tsp kasuri methi

2 tsp yogurt (can add 1 tsp more to make the dough)

 For the curry

2 large onions, puréed

2 large tomato, puréed

1 tsp ginger paste

1 tsp garlic paste

1 tbsp crushed whole coriander seeds

1 tsp cumin seeds

 A pinch of asafetida

1 tsp turmeric powder

1 tsp red chilli powder

1 tbsp coriander powder

1 tsp garam masala powder

3 tbsp yogurt

 The difference between this kofta dough and the gatta dough is that this dough is softer. So you might have to add some extra yogurt.

Mix together besan, baking soda, salt, chilli , turmeric, oil, kasuri methi, coriander powder, garam masala and sugar. 

Make a soft sticky dough using the yogurt.

Make small koftas and stuff them with a piece of cashew or kishmish. Put the koftas in boiling water and cook for 5 minutes. 

Drain and reserve the stock.

Deep fry the koftas.

Now in the same oil add cumin seeds, coriander seeds and asafetida. 

Add the tomato and onion purée. Fry till the oil starts separating. 

Add the ginger and garlic paste. Sauté for 2 minutes. Add the coriander powder, garam masala powder, salt, turmeric and red chilli. 

Fry for 2 minutes and then add beaten yoghurt.

 Once the oil separates add a cup of reserved stock, boil and simmer. 

Add the koftas and simmer for 4 minutes.

Serve garnished with chopped coriander leaves and cream.