The 7 Best Kofta Recipes: Quick and Simple Home Recipes

The 7 Best Kofta Recipes

The 7 Best Kofta Recipes – Enjoy devouring scrumptious koftas? You can cook and enjoy the greatest kofta dishes at home thanks to us! We guarantee that you will never run out of selections with anything from mouthwatering Nargisi koftas to delicious Malai koftas.

The Top 7 Kofta Recipes You Should Try at Home Are:

1. Ajwaini Paneer Kofta Curry Recipe

A creamy, luxurious paneer kofta curry is ideal for gatherings with family and friends when you don’t want to prepare a formal supper but still want to provide something unique. You may also enjoy this during the Navratri fasting season as it is prepared with water chestnut flour and rock salt. This kofta dish is excellent with naan or paratha because it has cottage cheese and ajwain inside and is cooked in a curry with tomato and other spices.

Ingredients of Ajwaini Paneer Kofta Curry

  • 100 gms cottage cheese
  • 40 gms singhare ka atta (water chestnut flour)
  • to taste sendha namak
  • 200 gms fresh tomato puree
  • 5 gms ajwain (caraway seed)
  • 20 gms deggi mirch
  • 10 gms coriander, chopped
  • 100 ml oil


Prepare kofta:

1.Mash the cottage cheese and include the senda namak and singare ka atta.

2. Form roundels and cook them in oil.

Prepare gravy:

1. Remove the eye before boiling, pureeing, and staining the tomatoes.

2. Add ajwain to hot oil in a pan and cook for one minute. The discoloured tomato puree is then added, and it is cooked for 5 minutes.

3. Include the sendha namak and deggi mirch.

4.Next, add the fried kofta to the gravy and serve immediately with coriander on top.

2. Kanchkolar Kofta Recipe

In kanchkolar kofta, a flavorful kofta dish from the diverse Bengali cuisine, mashed potatoes and bananas are blended with a variety of spices, including cumin powder and garam masala, to form kofta balls. Kanchkolar kofta, which has been deep-fried and served in a spicy tomato-onion sauce, would go well with rice or roti.

Ingredients of Kanchkolar Kofta

  • For the Koftas:
  • 4-5 nos raw banana
  • 2 nos potato (boiled)
  • 4 tbsp gram flour
  • 1 tsp cumin powder
  • 1/2 tsp garam Masala
  • to taste salt
  • 1 cup oil
  • For the Gravy:
  • 2 Onion
  • 1 tsp garlic cloves
  • 1 tsp ginger
  • 2 nos tomato, chopped
  • 5 tbsp mustard oil
  • 2 nos bay leaf
  • 4 nos cloves
  • 4 nos cardamom
  • 1 tsp sugar
  • 2 tsp lal mirch
  • 1 tsp turmeric powder
  • to taste salt
  • 4 tbsp coriander seeds
  • 2 Dry red chilli
  • 2 tbsp cumin seeds
  • 1 tbsp fennel seeds
  • 1 tsp fenugreek seeds
  • 2 Black cardamom


1. Dry roast all of the dry spices. Next use a blender to dry crush these spices into a coarse powder. In a dish, set aside.

2. Clean the unripe bananas. The skins of the potatoes and bananas are removed before they are pressure cooked. Mix them together gently.

3. Add 2-3 teaspoons of the made masala powder and cumin powder.

4. Add the gramme flour and stir to create a mixture that resembles smooth dough.

5.Now portion out the ingredients into little balls.

6. Deep-fry the koftas in hot oil.

Prepare the gravy:

1. Combine an onion, ginger, garlic, and mustard oil into a paste.

2. In a heavy-bottomed pan, warm the mustard oil. Bay leaf and sugar should be added. Wait approximately a minute for the sugar to melt and caramelise.

3. Add the onion-ginger paste, crushed cardamom, and cloves. Continue to stir-fry.

4.Add salt, the remaining masala powder, red pepper flakes, and turmeric powder.

5. Add a few drops of water and the finely diced tomato. For 4-5 minutes, stir.

6.The masala is prepared if oil begins to separate from the pan’s edges.

7. Now add 3 to 4 glasses of water. For 8 to 10 minutes, simmer under cover.

8. Place the fried veggie koftas in the pan and seal the lid. Give it a minute or two to cook.

9. Stir in roughly a teaspoon of ghee and a half-teaspoon of garam masala. Let it sit for a couple of minutes.

10.Top the kanchkolar kofta stew with chopped coriander leaves and serve it hot with roti or rice.

3. Lauki Kofta Recipe

Lauki kofta is a joy to prepare and eat, making it the ideal meal for a tea party. In a flavorful sauce of spices, tomatoes, and onions, tender lauki (bottle gourd) dumplings are filled within a deep-fried gramme flour kofta and cooked to perfection. The flavour of the masaledar prevents the realisation of the lauki’s existence.

Ingredients of Lauki Kofta

  • For Koftas:
  • 2 cups lauki, grated
  • 1 tsp salt
  • 1 tsp red chilli powder
  • 1/2 cup besan
  • Tamarind
  • For Gravy:
  • 1 1/2 cups onion , finely chopped
  • 1 tsp salt
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 2 tsp coriander powder
  • 3 tbsp lauki water
  • 5 nos tomato, pureed
  • 2 tbsp coriander leaves
  • 2 cups water


For Preparing Koftas:

1. Grate the lauki, press off the extra liquid, and save the liquid for gravy in a separate basin. Keep the grated Lauki in a large basin right now.

2. Season with salt, red chilli powder, and besan. Well combine the components. If the mixture is too liquid, add a bit more besan to make it thicker.

3.Oil your palms, then create flat balls with one piece of tamarind inside each one.

4.Make a ball with a spherical form after adequately covering the filling. Apply the same procedure to the remaining balls.

5.Now deep fried the balls over medium heat until crisp and golden brown.

For Preparing Gravy:

1.Add the onion, which has been chopped, to the hot oil in a heavy-bottomed pan. Stir-fry the onion until it is fully done.

Salt and turmeric powder are now added. Stir thoroughly, then place a lid on the pan for four to five minutes. To prevent overcooking, check the mixture often.

3. Add the coriander and red chilli powders now. Add the Lauki water and thoroughly combine. Once more, place a cover on the pan and cook it for a few more minutes.

4.After that, stir-fry for 5 minutes while adding the tomato puree and coriander leaves.

5. Add some new water and heat it to a boil. Intermittently stir is okay.

6.Fry the koftas in a little extra oil and add them to the gravy.

7.Extinguish the heat and pour the Lauki kofta curry onto a serving bowl. Add coriander leaves as a garnish.

4. Kashmiri Mutton Koftas Recipe

With this really tasty mutton kofta dish, which you can cook at home with relative ease, you can add protein to your dinner. Using a variety of spices, including Kashmiri mirch, asafoetida, saunf powder, sonth powder, coriander, and curd, the lamb mince in this dish is combined and sautéed. This kofta dish, which is prepared in a tangy tadka, is ideal for a gathering or dinner party at home. For non-vegetarian fans, it is a feast when served with parathas or naan.

Ingredients of Kashmiri Mutton Koftas

  • For the koftas:
  • 500 gms boneless lamb leg (double minced)
  • 5 gms kashmiri mirch
  • Few drops hing (soaked in water)
  • 5 Garam masala
  • 5 gms saunf powder
  • 5 gms saunth powder
  • 5 gms dhaniya powder
  • 20 gms yogurt
  • 15 ml mustard oil (pre-smoked)
  • to taste salt
  • For the tadka:
  • 75 ml mustard oil
  • Few drops hing (soaked in water)
  • 2-3 small elaichi
  • 1 large elaichi
  • 2 gms jeera
  • 1 Star anise
  • 3 gms red chili powder
  • 175 ml water


1. Combine all of the kofta ingredients with the lamb mince, give it a good knead, and set aside for 45 minutes.

2. In a flat, heavy-bottomed pan, heat the mustard oil until it smokes. Let it cool somewhat.

3.Add all the spices, sauté for a moment, then add the water and let it simmer.

4.Use your hands to mould the koftas into somewhat cylindrical shapes, then place them in the tadka.

5. Fry the koftas without using any slicers and turn the pan to turn them.

6. Remove the pan from the heat and cover it for five minutes.

7. Serve steaming rice and hot koftas.

5. Stuffed Malai Kofta Recipe

Malai kofta is the ultimate vegetarian dish for a dinner party. It is made of melt-in-your-mouth potato-paneer-stuffed balls that are deep-fried till crisp and served with a delectable creamy sauce. Malai koftas go well with naan or plain rice and are ideal for lunch or dinner.

Ingredients of Stuffed Malai Kofta

  • 4 Potatoes, boiled
  • 250 gms paneer, mashed
  • 2 nos green chillies, chopped
  • 1 1/2 bunch coriander leaves, chopped
  • 2 tsp salt
  • 1 1/2 cup khoya
  • Dry fruits
  • Maida
  • 2 nos onions, chopped
  • 1 tsp ginger-garlic paste
  • 1/2 tsp turmeric
  • 1 tsp red chilli powder
  • 1 cup tomato puree
  • 2 tsp kasoori methi
  • 2 tsp cashewnut paste
  • 1/2 cup khoya
  • 1/2 cup milk
  • 3 tsp cream


1. Add boiling potatoes, paneer, green peppers, coriander leaves, a teaspoon of salt, and a cup of khoya to a bowl of potatoes.

2.To form a thick paste, thoroughly mash the components.

3. Form the dough into little balls and fill them with dried fruits.

4. Then, roll the packed balls in some maida.

5.Fry the packed balls in a wok full of hot oil until they are golden brown.

6.Add salt, turmeric, red pepper flakes, and ginger-garlic paste to a skillet of chopped onion for sautéing. Mix for some time.

7. Add the tomato puree, combine well, and simmer. Put some kasoori methi, khoya, and cashew paste now. Mix thoroughly.

8. After a short while, add the milk, coriander leaves, and cream. Stir well. Stir well, then simmer.

9.Add the finished curry to the fried koftas. Hot Stuffed Malai Kofta is best served.

6. Mushroom Palak Kofta Recipe

This recipe for lamb kofta boasts of the healthiness of spinach and mushrooms with a combined filling of both, making it a real blue healthy pleasure. mashed potatoes, paneer, khoya, cardamom powder, salt, black pepper, saffron, maida, and coriander blended with sauteed, salted mushrooms. a well-combined mixture that has been crisp-fried and simmered in a flavorful, thick sauce.

Ingredients of Mushroom Palak Kofta

  • For kofta Filling:
  • 200 gram Palak, chopped
  • 2 cups Water
  • 1 tbsp Butter
  • 1/2 cup Mushroom, chopped
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper Powder
  • For Kofta Balls:
  • 1/2 cup Boiled Potato
  • 2 tbsp Paneer
  • 1 tbsp Khoya
  • 1/2 tsp Cardamom Powder
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper Powder
  • 1/4 tsp Saffron
  • 1 tbsp Maida
  • 1 tsp Chopped Coriander
  • 1/2 cup Oil
  • For Gravy:
  • 2 tbsp Ghee
  • 1/2 cup Onion , chopped
  • 1 tsp Ginger Garlic Paste
  • 2 Tomatoes, chopped
  • 1 tsp Turmeric Powder
  • 1 tsp Red Chilli Powder
  • 1 tsp Garam Masala
  • 1 tsp Coriander Leaves
  • 2 tsp Tomato Puree
  • 1/2 cup Water
  • 1/4 cup Khoya + Water


1. Boil palak in 2 cups of water in a pan to make the kofta filling.

2. Drain the water when it has boiled.

3. Add butter and chopped mushroom to another pan.

4. Add salt and ground black pepper. Cook for approximately a minute after thoroughly mixing it.

Preparing Kofta Balls:

1. Add paneer to a dish of boiling potatoes.

2. Add Khoya, saffron, salt, cardamom powder, and black pepper powder.

3. Combine thoroughly, then add the boiling palak and mushroom.

4. Now include maida and cilantro. To properly incorporate all the ingredients, stir them together.

5.Oil your hands, then form oval-shaped Kofta balls.

6.In oil, deep-fry the balls until they are golden brown.

Preparing the Gravy:

1.In a skillet, heat the ghee, then sauté the onion until it becomes golden-pink.

2. Add the ginger-garlic paste now and thoroughly combine.

3. After approximately a minute of cooking, add tomatoes.

4.Add one teaspoon each of salt, garam masala, turmeric powder, and red chilli powder. Completely combine.

5. Add tomato puree and coriander leaves. Stir it thoroughly, then simmer it for a minute.

6. Let it to cool to ambient temperature before pulverising to create a fine paste.

Pour the paste and 1/2 cup of water back into the same pan. To make a thick paste, cook the mixture for about 2 minutes.

8. Add 1/4 cup of water- and Khoya-mixed Khoya to the gravy and completely combine. Ladle it out.

9. Stir in the fried koftas and simmer for a minute.

10. Place heated food in a serving basin.

7. Kesari Nargisi Koftas Recipe

The most well-known kofta recipe ever is nargisi kofta, which is renowned for being an amazing, regal meal. Nevertheless, did you know that it is quite easy to make at home? You can enjoy this tempting dish at home in little over an hour. This recipe for nargisi kofta has flavorful minced beef folded around an egg, deep-fried, and covered in a finger-licking sauce, as well as the additional benefit of saffron and kewra combined with milk.

Ingredients of Kesari Nargisi Koftas

  • 5-6 hard boiled eggs, cooled and shelled a little
  • Flour to roll the eggs in
  • Mix together:
  • 2 cups minced meat
  • 1/2 tsp garlic paste
  • 1/2 tsp ginger paste
  • Salt to taste
  • 1/4 tsp powdered black pepper
  • 1/4 tsp garam masala
  • For the gravy:
  • 1 Tbsp chopped ginger
  • 1 Tbsp chopped garlic
  • 1 1/2 cups roughly chopped onions, boiled in very little water
  • 1 cup oil
  • 2 bay leaves
  • 2 tsp black cumin seeds
  • 6-7 green cardamoms-lightly roasted and powdered
  • 6-7 cloves-lightly roasted and powdered
  • 1 tsp broken cinnamon-lightly roasted and powdered
  • 1 blade mace-lightly roasted and powdered
  • Salt to taste
  • 1/2 tsp turmeric
  • 2 Tbsp coriander powder
  • 1/2 tsp chilli powder
  • 1 cup chopped tomatoes
  • Large pinch of kesar
  • 1/2 tsp kewra
  • 2 Tbsp warm milk
  • 1/4 cup chopped coriander leaves
  • 2 Tbsp cream


1. Mix the milk with the kesar and kewra.

For the koftas:

1. Make five or six equal parts of the meat mixture, and then divide each into round patties. Place the eggs in the centre of each patty after rolling them in the flour and shaking off any excess.

2.Raise the meat up around the egg in step 2.2 to get a uniform coating. So that there are no wrinkles left, smooth the surface. Place in the fridge for at least an hour.

3. Warm up part of the oil that is given with the ingredients for the gravy in a kadahi. Fried the koftas in it by first heating it at a high temperature, then lowering it until they are thoroughly cooked. Remove from oil once they are all equally browned and place aside.

4. In the kadahi, fry as many koftas as would fit comfortably. Take care not to damage them.

For the gravy:

1. Create a fine paste by pulverising the ginger, garlic, and cooked onions.

2. Add the bay leaves and spice powder to the remaining oil that has been heated in a saucepan. Add the onion combination when the spices start to get a bit darker. Fat separates and browns during stir-frying.

3.After the fat separates, stir-fry the tomatoes, salt, turmeric, coriander powder, and chilli powder once more.

4. Add around 2 cups of water. Add half of the chopped coriander leaves and the milk that has been combined with the saffron, etc., then bring to a boil and simmer for about 10 minutes.

5. Cut the koftas lengthwise before serving. Place them in a serving dish and cover with the hot gravy. Serve with the remaining chopped coriander leaves and cream as garnishes.

With so many kofta recipes to try at home, surprise your family and friends by cooking one every weekend. Share your favourite dish with the rest of the community in the comments area below.


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