Dilpasand Kofta Curry is a beloved dish that brings together juicy meatballs and a rich, spiced gravy. The name ‘Dilpasand’ means ‘close to heart’ in Urdu, and this recipe truly lives up to its name. I learned this recipe from my grandmother, who would make it for family gatherings. The unique addition of lotus stems adds a special touch that sets it apart from regular kofta curries.
About the Recipe
This recipe puts a unique spin on traditional kofta curry by adding lotus stems, which give it an interesting texture and flavor. The meatballs are crispy outside and tender inside, while the gravy is rich and full of warming spices. It’s not your everyday curry, but it’s not difficult to make either. The steps are straightforward, and the results are always impressive.
Why You’ll Love This Recipe
You’ll love how the koftas turn out golden and crispy on the outside but stay juicy inside. The gravy has layers of flavor from the fresh herbs and spices. The lotus stems add a nice crunch and make this dish special. Even though there are several steps, none of them are complicated. You can make the koftas ahead of time, and the whole dish tastes even better the next day.
Dilpasand Kofta Curry
Cooking Tips
– Don’t skip boiling the kheema – it helps the koftas hold their shape
– Make sure the oil is hot but not smoking when frying the koftas
– Grind the onion paste finely for a smooth gravy
– If lotus stems aren’t available, you can skip them or use carrots instead
– Let the gravy simmer until it thickens naturally
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 1 hour 30 minutes. Serve hot with naan or rice. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop, adding a splash of water if needed.
Similar Recipes
- 1. Malai Kofta Curry
- 2. Mutton Kofta Curry
- 3. Lauki Kofta
- 4. Vegetable Kofta Curry
Dilpasand Kofta Curry
Ingredients
For Curry
- 2 Onions (medium and grated)
- 1 tsp Ginger paste
- 1 tsp Garlic paste
- 2 Potatoes (medium, boiled, peeled and quartered)
- Salt and Chilli powder to taste
- 1 tsp Coriander seeds
- 1 tsp Cumin seeds
- 1 tsp Garam masala
- 2 Red Chillies (minced)
- 2 Green Chillies (minced)
- 100 gms Tomatoes (grated)
- 250 gms Lotus Stems (Bhein, cleaned, sliced and boiled)
For Koftas
- 250 gms Kheema
- 1 Egg (beaten)
- few Coriander leaves
- 8 Mint Leaves
- 4 Green Chillies
- 1 Onion (small)
- 1 tsp Coriander powder
- 1/2 tsp Garam Masala
- 1 tsp Ginger (grated)
- 1 cup Bread Crumbs (fine)
- Salt and Chilli powder to taste
Instructions
- Boil kheema in salted water till it becomes tender and dry.
- Mix in kheema and rest of the kofta ingredients.
- Form the mixture into round balls and roll them in the bread crumbs.
- Deep fry the balls to a golden colour.
- Grind onion, ginger and garlic to a paste.
- Heat 4 tblsp of ghee and fry the ground paste till soft.
- Add tomatoes, coriander leaves, chillies, all the spices and salt.
- Cook the mixture till the oil oozes out.
- Add 2 cups of water, potatoes and lotus stems.
- Cook for 5 minutes and pour the curry over the koftas.
- Sprinkle garam masala on top and serve hot.
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Frequently Asked Questions
Can I make the koftas in advance?
Yes. You can form and fry the koftas up to a day ahead. Store them in the fridge and add to hot gravy just before serving.
What can I use instead of lotus stems?
You can substitute lotus stems with bamboo shoots, water chestnuts, or just add more potatoes.
Can I bake the koftas instead of frying?
Yes, brush them with oil and bake at 375°F (190°C) for 20-25 minutes, turning halfway through.
Is this recipe spicy?
The spice level is moderate but can be adjusted by reducing or increasing the number of green chilies.
Can I freeze this curry?
The gravy freezes well, but koftas are best made fresh. If freezing, store gravy and koftas separately.
