Dakhini Kofta Curry
As many regions, as many cuisines in our country. Each cuisine differs from others in the use and method of cooking the same basic ingredients, leading to a unique flavor and taste. This kofta curry is unique to the Deccan region, often referred to as Dakshin, in Hindi. It omits the addition of tomatoes and makes use of sour curd in its place. Many of the cuisines develop keeping in mind the local ingredients available and omitting those or substituting the ones not easily procured. Addition of dry fruits and cream make this dish a festive one, worthy of being served on any special occasion or as a part of any festive meal.
- 75 grams Paneer (grated)
- 1 small Potato (boiled and mashed)
- 1 Bread Slice (moistened and crumbled)
- 2 tablespoons Cornflour
- 2 Cashew Nuts (crushed coarsely)
- 2 Almonds (chopped coarsely)
- 6 Raisins
- 2 Pistachios (chopped coarsely)
- ½ teaspoon White Pepper Powder
- 2 Green Chillies (de-seeded and chopped finely)
- 2 cups Oil (for frying koftas)
- 1 large Onion (ground to paste)
- 2 Green Chillies (ground to paste)
- 1 teaspoon Ginger Juice
- 80 grams Sour Curd (whisked)
- 20 grams Fresh Cream
- Water as needed
- 1 teaspoon White Pepper Powder
- ¼ teaspoon Amchoor Powder
- Salt to taste
- 2 tablespoons Oil
Take 2 cups oil in a thick bottom pan and heat on low flame.
To prepare koftas, mix together the paneer, mashed potato, crumbled bread pieces, salt to taste, white pepper powder, and green chillies.
Make equal, medium-sized balls from the mixture.
Press each and add a little of dry fruits stuffing like raisins, pistachios, cashew nuts, and almonds.
Cover the stuffing and make smooth round koftas.
Now, roll them in oval shapes.
Ready all the koftas similarly.
Roll them in the cornflour so that they get coated with it.
Deep fry them to a golden brown color on low to medium heat.
To make the gravy, heat 2 tablespoons oil in a thick bottom pan on low flame
Add the onion paste, whisked curd, ginger juice, green chillies paste, and salt.
Stir-fry till the mixture changes color to light golden brown.
Season with white pepper powder and amchoor.
Add water as per the gravy consistency needed.
Let it come to a boil.
Shut off the flame and add the fresh cream.
To serve, add koftas to the gravy and heat them only for a few seconds, else they will crumble.
Garnish with fresh coriander leaves.
Serve hot with kulchas or ghee parathas.
Do not add the koftas to the gravy and keep for long.
Better to add at serving time