Sunheri Kofta Curry

A golden curry made with mix vegetable balls served in a rich cashew nut gravy. Learn how to make sunheri kofta curry.

For the kofta:
1/4 cup boil (tel)ed and chopped french beans (flas beans)
1/4 cup boil (tel)ed and chopped cauliflower (phool gobi)
1/4 cup boil (tel)ed and chopped green peas (matar)
1/4 cup boil (tel)ed and chopped carrot (gajar)s
1 medium sized boil (tel)ed and grated potato (aloo)
1 chopped green chilli
1/4 tsp turmeric (haldi) powder
8-10 cashew nut (kaju)s
8-10 raisins (kishmish)
1 tsp chat masala
1/4 cup green coriander leaves (dhania patta)
salt (namak) to taste

For the gravy:
1 cup boil (tel)ed cashew nut (kaju) paste
1/2 cup boil (tel)ed Onion (Pyaj) paste
1 tblsp ginger (adrak) paste
1 tblsp garlic (lasan) paste
5 gms mixed whole garam masala
2 tblsp chopped green coriander leaves (dhania patta)
2-3 green chillies-slit
2 tblsp cream (malai)
2 tblsp oil (tel)
1 tblsp butter
a few strands of kesar soaked in hot milk
salt (namak) to taste

How to make Sunheri Kofta Curry:

  • Mix together all the ingredients needed for kofta and mix them well.
  • Now make small balls of this mixture from the mixture of equal size and shape and deep fry the balls till light golden brown in color.
  • Heat the oil and add the mixed whole garam masala. Sauté it.
  • Now add the onion paste, sauté it for 10 minutes and add the ginger and garlic paste.
  • Then add the green chillies and the cashew nut paste along with little water and saffron.
  • Now cook it on a slow fire for 10-15 minutes, add salt, cream and butter.
  • Put the koftas in the gravy and cook it for few seconds.
  • Serve it hot.