Awadhi Kofta Curry

Introduction to Awadhi Kofta Curry

Awadhi Kofta Curry is a regal dish that hails from the Awadhi cuisine of Lucknow, known for its rich flavors and royal heritage. The dish consists of flavorful koftas, which are deep-fried dumplings made from a mixture of paneer, potatoes, spices, and often stuffed with nuts. These koftas are then simmered in a luscious and aromatic curry. Awadhi Kofta Curry epitomizes the sophistication of Awadhi cooking, showcasing its mastery of spices and slow-cooking techniques.

Ingredients for Awadhi Kofta

• Paneer - 250g, grated
• Potatoes - 2 medium-sized, boiled and mashed
• Coriander powder - 1 teaspoon
• Cumin powder - 1/2 teaspoon
• Red chili powder - 1 teaspoon
• Salt - to taste
• Cashews - 10, roughly chopped
• Raisins - 10
• Cornflour - 2 tablespoons
• Oil - for deep frying

Ingredients for the Curry

• Oil - 2 tablespoons
• Cumin seeds - 1 teaspoon
• Onions - 2 large, finely chopped
• Ginger-garlic paste - 2 teaspoons
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1 teaspoon
• Coriander powder - 2 teaspoons
• Garam masala - 1 teaspoon
• Tomatoes - 2 large, pureed
• Heavy cream - 1/2 cup
• Salt - to taste
• Kasuri methi (dried fenugreek leaves) - 1 teaspoon, crushed
• Water - as needed

Preparation of Koftas

1. In a large mixing bowl, combine the paneer and potatoes. Mix well until they form a smooth dough.
2. Add coriander powder, cumin powder, red chili powder, and salt. Mix thoroughly.
3. Toss in the chopped cashews and raisins.
4. Add cornflour to the mixture and bind to form a dough that holds shape.
5. Divide the mixture into equal portions and shape them into balls or oval-shaped koftas.
6. Heat oil in a deep pan for frying. Once the oil is hot, fry the koftas until they turn golden brown and crisp. Remove and drain on paper towels.

Making the Curry

1. In a separate pan, heat oil and add cumin seeds. Allow them to crackle.
2. Add finely chopped onions and sauté until they turn golden brown.
3. Mix in the ginger-garlic paste and cook until the raw aroma dissipates.
4. Add turmeric powder, red chili powder, coriander powder, and garam masala. Stir well.
5. Pour in the tomato puree and cook until the oil separates from the sauce.
6. Add salt to taste and a little water if the curry is too thick.
7. Stir in heavy cream and mix until the curry is smooth and creamy.
8. Sprinkle in crushed kasuri methi for added aroma. Stir well and cook for two more minutes.

Bringing It All Together

1. Gently add the fried koftas into the simmering curry and coat them well with the sauce.
2. Let the koftas simmer in the curry for about 5 minutes, allowing them to absorb the flavors. Adjust the consistency of the curry with water, if needed.
3. Check for seasoning and add more salt if necessary.

Serving Suggestions

Serve your Awadhi Kofta Curry hot, garnished with a drizzle of cream or a sprinkle of chopped coriander leaves. Pair it with aromatic basmati rice or Indian breads like naan or roti for a complete meal. Enjoy each bite of the soft and flavorful koftas, balanced perfectly with the rich, creamy curry. It's a dish that’s sure to delight your taste buds and leave your guests wanting more.

Tips for Enjoyment

• Use a cooking timer to ensure that nothing is overcooked while preparing this dish, especially the koftas.
• Leftover koftas can be enjoyed in sandwiches or over a simple salad for an exciting twist to a meal.