How to make Kala Chana Kofta Curry for dinner at home

If you are a kofta lover and looking for something beyond lauki and paneer, then this Kala Chana Kofta Curry is for you. It is a protein-rich kofta made with black chickpeas shaped into soft koftas and simmered in a rich, spiced gravy. It’s a great vegetarian alternative to meat koftas and can be made very easily at home with very basic ingredients and spices. Scroll down to read the detailed recipe.

1 cup kala chana, 1 onion, 2 green chillies, 1 tsp ginger-garlic paste, 2 tbsp besan, ½ tsp cumin powder, 1/2 tsp garam masala, salt to taste, oil for frying, 2 tomatoes, 1 onion, 1 tsp ginger-garlic paste, 1 tsp red chilli powder, 1 tsp coriander powder, 1/2 tsp turmeric, 1 tsp garam masala, 2 tbsp fresh cream, 1 tbsp oil or butter, salt to taste, and coriander leaves

First of all wash and soak kala chana overnight. Next morning pressure cook it for 2 whistles.

Once it cools down, mash the boiled kala chana coarsely.

Add onion, green chillies, ginger-garlic paste, spices, salt, and besan. Mix well and shape into small balls and deep fry them.

In another pan, heat oil or butter and add chopped onions and sauté until golden.

Add ginger-garlic paste and cook till aromatic. Also, add tomato puree and cook until oil separates.

Add turmeric, red chilli powder, coriander powder, and salt. Cook the masala well until oil separate.

Add water to adjust consistency and bring the gravy to a gentle boil. Add kofta balls and simmer for 5 minutes.

Add cream for richness and garnish with coriander leaves. Enjoy with roti or rice.