Monthly Archives: October 2012

Dahi Ke Kofte

I am writing this blog after about four months. Actually I was with my daughter and grand daughter in the US. So this long absence is perhaps understandable and execusable.

Today I want to tell you about  a dish which is not very common viz. Dahi Ke Kofte. In fact I also had  eaten Dahi Ke Kofte  so long ago that I had almost forgotten about it. I suddenly remenbered  it recently and decided to try it out. I must admit,  I had to do it a couple of times before I finally  got it right.  Here it is.


 Dahi                                  Red Chili Powder
Tomato                             Haldi Powder
Onion                                Dhania Powder
Garlic                                 Lawang whole
Ginger                               Choti Elaichi whole
Green Chilis                     Dalchini stick
Dhania Leaves                Garam Masala
Maida                               Cooking oil


  • It is important to get good quality curd. The curd should be thick and only mildly sour. It would be better to use low fat curd  say 1 % or  2% fat curd – the lower the better.
  • Hang the curd in a fine muslin cloth to drain out the water. After the water is drained out, let the curd remain in the cloth and put a weight on it and leave it overnight so that water is fully drained out and the curd becomes solid.  One kilogram of curd would normally give a about one and half cup of hung curd.
  • Break  it  up. Add   two spoons of maida and mash it well with the bottom of your palm.
  • Add  finely chopped onion,  green chilis, dhania leaves, 1/4 tea spoon garam masala powder and salt according to taste.
  • Mix it well.
  • Make round balls like kofta. One Kilogram of curd would normally give about eight to ten koftas.


  • Fry the koftas on slow fire till golden brown. This has to be done carefully as the koftas have a tendency to stick to the bottom of the pan. If the koftas break up during frying, some more maida may need to be added to the dough.

  • Keep the koftas aside and prepare the curry.
  • Put a deep bottom pan on fire and pour some oil.
  • Add four to five cloves of lawang, four to five pods of unpeelled green elaichi and two half inch sticks of dalchini and some whole jeera.
  • When they crackle, add chopped onions.
  • When the onions start turning brown add  dhania powder, turmeric powder, red chili powder, two or three slit green chilis.
  • Add two or three tea spoons of water and fry the masala  till the oil starts separating and the mixture starts leaving the bottom of the pan.
  • Add 3/4  cup of tomato puree and salt and cook  the mixture for two minutes.   Add water and bring to boil.
  • Add the koftas and bring it to boil on medium fire
  •  Add 1/2 tea spoon of  garam masala and remove from fire.

The koftas are ready to serve. Put them in a serving bowl craefully so that the koftas do not break. Caramelise some sugar in ghee and pour on the koftas. Garnish and serve.

It goes very well with pulao, plain  rice  as well as  rotis, puris, parathas, nans etc.