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JamunKoftaGravy1
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Jamun Kofta Curry Recipe

Jamun Kofta Curry is a creamy delicious curry made with soft jamun koftas in a onion tomato based gravy. This is a great side dish for rice meal, naan, roti and other Indian breads. The koftas are soft inside with a light crisp outside and the smooth gravy makes it satisfying. 
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings2 people
AuthorSharmilee J

Ingredients

For the kofta:

  • 1 ½ cups jamun mix
  • ¼ cup carrot grated
  • ¼ cup chopped onions
  • 1 tablespoon coriander leaves
  • water as needed

For the gravy:

  • 1 medium sized big onion roughly chopped
  • 2 medium sized tomatoes roughly chopped
  • 5 nos cashews
  • 1 tablespoon oil
  • ¾ teaspoon shahi jeera
  • 1 teaspoon ginger garlic paste
  • 1 teaspoon red chilli powder
  • ¾ teaspoon garam masala powder
  • 1 tablespoon fresh cream
  • ⅓ cup milk
  • 1 teaspoon coriander leaves finely chopped - just for garnish
  • salt to taste
  • water as needed

Instructions

  • To a pressure cooker - add onion, tomatoes and cashews. Add ½ cup water and pressure cook for 2 whistles. Cool down completely.
  • Transfer to mixer jar and make a fine puree, set aside.
  • Heat a pan with oil - add jeera let it crackle. Add ginger garlic paste fry for a minute.
  • Add onion tomato puree and let it boil in low flame.
  • Now add required salt along with red chilli powder and garam masala powder. Simmer for 5mins in low flame.
  • Add fresh cream mix well then add milk. Mix it and bring to a boil, garnish with coriander leaves and switch off.
  • In a mixing bowl - add jamun mix along with carrot,onion and coriander leaves. Mix well first.
  • Then sprinkle little water to a form a dough. Roll small lemon sized balls. Arrange in a plate.
  • Heat oil in a kadai - fry the balls, roll and cook for even browning and cooking.
  • Fry 3-4 balls at a time. Fry in batches. Fry until golden brown.
  • Drain in tissue paper. At the time of serving add the balls to the gravy and serve.
  • Serve Jamun Kofta Curry hot with roti or chapathi.

Video

Notes

  • Jamun Mix Consistency – I keep the jamun mix slightly thick before making koftas. If it is too thin, add little rice flour or cornstarch to help bind the dough properly.
  • Forming Koftas – I make lemon sized balls and they cook evenly this way. If you make them too big, inside stay raw and outside get burnt.
  • Frying Koftas – I fry 3-4 koftas at a time in batches so they cook evenly. Don't overcrowd as they might not cook evenly.
  • Cooking Gravy – I let the gravy simmer in low flame after adding spices to make the gravy thick and creamy.
  • Adding Koftas – I add koftas to the gravy just before serving so they stay crisp. If added to the gravy they might turn soggy and soft.
  • Cream and Milk – I always add fresh cream first then milk and mix well. This prevent curdling and make the gravy smooth and silky.
Nutrition Facts
Jamun Kofta Curry Recipe
Amount Per Serving (100 g)
Calories 670 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 19g119%
Trans Fat 0.03g
Polyunsaturated Fat 3g
Monounsaturated Fat 14g
Cholesterol 106mg35%
Sodium 412mg18%
Potassium 1844mg53%
Carbohydrates 54g18%
Fiber 4g17%
Sugar 46g51%
Protein 30g60%
Vitamin A 5089IU102%
Vitamin C 32mg39%
Calcium 973mg97%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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