Tuesday, 25 September 2012

Rangeen Kofta Curry

Make delicious kofta with colourful vegetables filling, cooked in rich tomato gravy.


For Kofta covering

2 potatoes, boiled & mashed
2 bread slices, squeezed out of water
1/4 tsp pepper
1 tsp tomato ketchup
Salt to taste

For Kofta filling

1/2 capsicum, shredded
1/2 carrot, shredded
2 tbsp cabbage, shredded
2 tbsp cheese, grated
Salt and pepper to taste

For the gravy

4 tablespoon oil
1 brown cardamom
1” cinnamon stick
1 tsp ginger, finely grated
2 large tomatoes
1 large onion
1/4 cup milk
1/2 tbsp tomato ketchup
1 tsp coriander powder
1 tsp red chilli powder
1 tsp garam masala
Salt to taste


  • For the covering, mix all the ingredients for covering till well blended. 
  • Divide into equal balls. Keep aside.
  • For the filling, mix all vegetables and cheese in a bowl, sprinkle salt and pepper to taste.
  • Flatten each potato ball, place filling in the center.
  • Lift the sides to cover the filling and form small balls.
  • Deep fry koftas carefully to a golden brown color.

  • For gravy, grind onions, tomatoes and ginger together.
  • Heat oil, add cardamom, cinnamon and cook for 20 sec.
  • Add onion-tomato paste and cook on low heat till well dried.
  • Add red chilli powder and coriander powder. Mix and fry till oil separates.
  • Add milk gradually, 2-3 tbsp at a time, stirring continuously till all the milk is used.
  • Cook on low flame for 5 min.  Add enough water to get thick gravy. 
  • Add salt, garam masala, and tomato ketchup and cook covered for 5 - 7 minutes after the first boil. Keep aside.
  • Just before serving, pour gravy in serving dish, arrange half cut koftas over gravy,  and microwave for few sec. Enjoy with naan/ roti.


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