Gulab Jamun Kofta Curry Recipe – Cashew Poppy Seed Gravy

Last Updated on 2 months by Neha Deshmukh

Gulab Jamun Kofta Curry Recipe – Cashew Poppy Seed Gravy

Introduction

Okay, you guys, prepare to have your minds blown! I know, I know – Gulab Jamun in a curry? Trust me on this one. I first stumbled upon this recipe years ago, and it’s been a family favorite ever since. It’s a beautiful blend of sweet and savory, and the cashew-poppy seed gravy is just…divine. It’s a little different, a little unexpected, and totally delicious. Let’s get cooking!

Why You’ll Love This Recipe

This Gulab Jamun Kofta Curry isn’t your everyday Indian dish. It’s special! Here’s why you’ll fall in love:

• Unique Flavor Profile: The sweetness of the gulab jamun perfectly complements the rich, spicy gravy.
• Luxurious Texture: The cashew and poppy seed paste creates a wonderfully smooth and creamy sauce.
• Impressive Presentation: It’s a showstopper that’s sure to wow your guests.
• Surprisingly Easy: While it sounds fancy, it’s totally achievable for a weeknight dinner.

Ingredients

Here’s what you’ll need to create this magic:

• 100 gms instant gulab jamun mix
• 1 big onion, finely chopped
• 1 boiled & mashed potato
• 1 green chilli, finely chopped
• 1 tsp red chilli powder
• 2 tbsp coriander leaves, chopped
• As needed oil, for deep frying
• 1 tomato, chopped
• 1 big onion, finely chopped
• 1 green chilli, finely chopped
• 10 cashews
• 1 tsp poppy seeds
• 2 tbsp cooking oil + ghee
• 0.5 tsp cumin seeds
• 1 tsp ginger garlic paste
• 1 big onion, finely chopped
• 1.5 tsp red chilli powder
• 1 tbsp coriander powder
• 1 tsp garam masala powder
• 0.125 tsp turmeric powder
• 0.33 cup fresh curd
• 1 cup milk
• 0.5 tsp kasuri methi
• As needed salt

Ingredient Notes

Let’s talk ingredients! A few tips to make sure everything comes together perfectly:

• Gulab Jamun Mix: Yes, you read that right! Using instant gulab jamun mix is a total time-saver and gives the koftas that signature sweetness.
• Cashews & Poppy Seeds: Soaking the cashews and poppy seeds is key. It makes them grind into a super smooth paste, which is what gives the gravy its luxurious texture. Don’t skip this step!
• Spice Blend: Feel free to adjust the spices to your liking. I like a good kick, but you can tone down the red chilli powder if you prefer a milder curry.
• Ghee: Using a combination of oil and ghee adds a beautiful richness and aroma to the gravy.

Step-By-Step Instructions

Alright, let’s get cooking! Here’s how to make this amazing Gulab Jamun Kofta Curry:

1. First, let’s make the koftas. Grind the tomato, onion, and green chilli (to grind-1) into a smooth paste. Separately, soak the cashews and poppy seeds in warm water for at least 30 minutes.
2. In a bowl, mix the instant gulab jamun mix, chopped onion, mashed potato, green chilli, red chilli powder, and coriander leaves. Add a little water to form a soft dough.
3. Shape the dough into small balls (about 1 inch in diameter). Heat oil in a deep frying pan and deep fry the koftas until they are golden brown. Set aside.
4. Now, for the gravy! Grind the soaked cashews and poppy seeds into a smooth paste.
5. Heat oil and ghee in a pan. Add cumin seeds and let them splutter. Then, add the chopped onions and sauté until golden brown. Add ginger-garlic paste and sauté for another minute.
6. Add the tomato-onion paste, red chilli powder, coriander powder, turmeric powder, and salt. Cook until the raw smell disappears.
7. Mix the cashew-poppy paste and curd. Add this mixture to the pan and cook until the oil starts to separate from the gravy.
8. Add milk and simmer to adjust the gravy consistency. You want it to be thick and creamy.
9. Stir in the crushed kasuri methi and garnish with coriander leaves.
10. Gently add the fried koftas to the gravy and simmer for about 10 minutes before serving. This allows the koftas to soak up the flavors without becoming soggy.

Expert Tips

• Don’t overcrowd the pan when frying the koftas. Fry them in batches to ensure they cook evenly.
• If the gravy becomes too thick, add a little more milk.
• Taste and adjust the seasoning as needed.

Variations

• My Mom’s Touch: My mom always adds a pinch of sugar to the gravy to balance the flavors. It’s a lovely little addition!
• Friend’s Favorite: A friend of mine loves to add a handful of chopped spinach to the kofta mixture for extra nutrients.
• Spicy Kick: If you like things really spicy, add a pinch of cayenne pepper to the gravy.

Vegan Adaptation

Want to make this vegan? No problem!

• Substitute the curd with plant-based yogurt.
• Use plant-based milk instead of dairy milk.
• Ensure your gulab jamun mix is vegan-friendly (some contain dairy).

Gluten-Free Adaptation

This recipe is naturally gluten-free, but always double-check the ingredients of your gulab jamun mix to be sure!

Spice Level Adjustment

• Mild: Reduce the red chilli powder to 0.5 tsp.
• Medium: Use 1 tsp of red chilli powder.
• Hot: Use 1.5 tsp or more of red chilli powder, and add a pinch of cayenne pepper.

Festival Adaptations

This curry is perfect for special occasions!

• Diwali: Serve it as part of your Diwali feast for a unique and flavorful dish.
• Holi: The vibrant colors of the curry make it a festive choice for Holi celebrations.

Serving Suggestions

This Gulab Jamun Kofta Curry is best served with:

• Steamed basmati rice
• Naan bread or roti
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
• The koftas are best enjoyed fresh, but you can store them in an airtight container at room temperature for a day.

FAQs

What is the best way to prevent the koftas from becoming soggy in the gravy?

Adding the fried koftas to the gravy just 10 minutes before serving helps them retain their texture. Don’t let them simmer for too long!

Can I make the koftas ahead of time? If so, how should I store them?

Yes, you can! Fry the koftas and let them cool completely. Then, store them in an airtight container at room temperature for up to a day.

What is the significance of using both oil and ghee in this recipe?

The combination of oil and ghee adds a beautiful richness and aroma to the gravy that you just can’t get with oil alone.

Can I use pre-made cashew paste instead of making it from scratch?

You can, but the flavor won’t be quite as fresh and vibrant. If you’re short on time, it’s a good substitute, but I highly recommend making it from scratch if you can.

What side dishes complement this Gulab Jamun Kofta Curry best?

Steamed basmati rice and naan bread are classic choices. A cooling raita and a simple salad also pair well with the rich curry.