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  • Writer's pictureDEVANSHI DOSHI

Jain Style Kofta Curry Recipe

Author: Jain Recipes Category:-Curry , Cuisine: Indian

Yields: 8 Serving

Difficulty: Medium

Prep Time: 10 mins

Cook Time: 30 Mins

Total Time: 40 Mins


3 cup bottle gourd

2 tablespoon garam masala powder

1 teaspoon cinnamon

2 tablespoon crushed to paste green chilli

1 teaspoon coriander powder

2 pinch baking soda

1 teaspoon powdered turmeric

1 1/2 tablespoon red chilli powder

3 cup tomato puree

1 cup gram flour (besan)

2 1/4 cup refined oil

2 tablespoon semolina

1 teaspoon cumin powder

7 tablespoon coriander chutney

salt as required

For Garnishing

parmesan cheese as required


Step 1.To start with, take a bowl and grate bottle guard in it. Expel the extra water by pressing it. Now, add gram flour, baking soda, salt, semolina, green chili paste and coriander paste. (Note: if the water is still oozing out of grated bottle guard, then dry roast it a little. It will dry the guard and there will be no juices left.)

Step 2.Mix the ingredients well to incorporate with each other. Take a small portion of mixture in between the palms and shape it into a round small ball. In a similar way, make as many balls as possible.

Step 3.Now, heat 2 cups of oil in a deep-bottomed pan and deep fry the kofta balls until golden brown in color. Drain the excess oil by using absorbent paper.

Step 4.Heat the remaining oil in a broad pan and add tomato puree in it. Cook for a few minutes until the bubble starts coming out. Now, add turmeric powder, salt, red chili powder, garam masala, coriander powder, cinnamon powder and cumin powder.

Step 5.Let it simmer for 5 minutes, then add fried koftas and cook for a while. When done, transfer the kofta curry to a serving bowl and garnish with chopped coriander and parmesan cheese. Serve hot.

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