Roti Kofta Curry Recipe – Potato & Cashew Kofta in Spicy Gravy

Last Updated on 2 months by Neha Deshmukh

Roti Kofta Curry Recipe – Potato & Cashew Kofta in Spicy Gravy

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Roti Kofta Curry. It’s the perfect way to use up leftover rotis and transform them into something truly special. Trust me, this isn’t just about using leftovers; it’s about creating a comforting, flavourful dish that everyone will love. I first made this when I was trying to reduce food waste, and it quickly became a family favourite!

Why You’ll Love This Recipe

This Roti Kofta Curry is a delightful blend of textures and tastes. You get the soft, melt-in-your-mouth koftas, a rich and spicy gravy, and a lovely aroma that fills the kitchen. It’s a little bit of effort, but totally worth it for a satisfying and delicious meal. Plus, it’s a fantastic way to introduce someone to the wonderful world of Indian cuisine!

Ingredients

Here’s what you’ll need to make this amazing Roti Kofta Curry:

• 4 roti/chapati (leftover) pieces
• 4 potato (boiled & mashed) pieces (about 200g)
• 2 tablespoons cashew & raisins (chopped)
• 2 tablespoons coriander (finely chopped)
• 0.5 teaspoon cumin powder
• 0.25 teaspoon chilli powder (adjust to your spice preference!)
• 0.5 teaspoon salt
• 2 green chilli, finely chopped
• 0.5 teaspoon ginger paste
• 2 tablespoons oil (for frying & tempering)
• 1 teaspoon cumin seeds
• 2 cardamom pods
• 1 inch cinnamon stick
• 4 cloves
• 1 onion (finely chopped)
• 1 tablespoon ginger garlic paste
• 0.5 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 2 cups tomato puree (about 400ml)
• 0.5 cup curd (yogurt), whisked
• 0.25 teaspoon garam masala
• 1 teaspoon kasuri methi (crushed)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Roti/Chapati – Utilizing Leftovers: This recipe is perfect for using up those leftover rotis. Don’t worry if they’re a little stale – that actually works to your advantage! You want them nice and dry so they grind easily.

Spices – The Heart of Indian Flavor: Cumin, coriander, turmeric, and chilli powder are the foundation of Indian cooking. Don’t be shy with them! Freshly ground spices always give the best flavour, but good quality store-bought spices work well too. (About 5g cumin powder, 2.5g chilli powder, 5g salt, 5g coriander powder, 2.5g turmeric powder)

Cashew & Raisins – Adding Texture and Sweetness: The chopped cashews and raisins add a lovely bit of crunch and a subtle sweetness that balances the spice. Feel free to use other nuts like almonds if you prefer. (About 20g cashews & raisins)

Kasuri Methi – The Secret Ingredient for Aroma: Kasuri methi (dried fenugreek leaves) is a game-changer. It adds a unique, slightly bitter aroma that’s so characteristic of North Indian cuisine. You can find it at most Indian grocery stores. (About 2g kasuri methi)

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the koftas. Toast the leftover rotis until they’re nice and crisp. Then, grind them into a fine powder.
2. In a bowl, combine the roti powder, mashed potatoes, chopped cashews and raisins, chopped coriander, cumin powder, chilli powder, salt, and green chillies. Mix everything well to form a soft dough.
3. Shape the dough into small, round kofta balls – about 1-inch in diameter.
4. Heat oil in a kadai (or deep frying pan) over medium heat. Carefully deep-fry the koftas until they’re golden brown and crispy. Set them aside on a paper towel to drain excess oil.
5. Now, for the gravy! Heat the remaining oil in the same kadai. Add the cumin seeds, cardamom pods, cinnamon stick, and cloves. Sauté for a few seconds until they become fragrant.
6. Add the finely chopped onion and ginger-garlic paste. Sauté until the onions turn golden brown.
7. Stir in the turmeric powder, chilli powder, coriander powder, and cumin powder. Cook for a minute until fragrant.
8. Add the tomato puree and cook until the oil starts to separate from the sides. This usually takes about 5-7 minutes.
9. Mix in the whisked curd and cook for another 2-3 minutes. Be careful not to let it curdle – keep the heat on low.
10. Pour in about 2 cups of water (about 480ml), adjust the consistency to your liking, and bring the curry to a boil.
11. Gently add the fried koftas to the gravy. Simmer for 2 minutes, allowing them to absorb all those delicious flavours.
12. Finally, finish with garam masala, fresh coriander, and crushed kasuri methi. Give it a good stir and serve hot!

Expert Tips

• Don’t overcrowd the kadai when frying the koftas. Fry them in batches to ensure they get evenly crispy.
• If the gravy is too thick, add a little more water. If it’s too thin, simmer for a few more minutes to reduce it.
• Taste and adjust the seasoning as needed. Everyone’s spice tolerance is different!

Variations

Spice Level – Adjusting the Heat: I like a little kick, but you can easily adjust the spice level by adding more or less chilli powder. You can also remove the green chillies altogether for a milder flavour.

Vegan Adaptation: Simply substitute the curd with a plant-based yogurt alternative. Coconut yogurt works really well!

Gluten-Free Adaptation (Roti Substitute): If you need a gluten-free option, you can use mashed potatoes and gram flour (besan) to make the koftas instead of roti.

Festival Adaptations: This dish is perfect for special occasions like Diwali or Holi. You can add a touch of sweetness by adding a tablespoon of sugar to the gravy.

Serving Suggestions

Roti Kofta Curry is best served hot with roti, naan, or steamed rice. A side of raita (yogurt dip) and a simple salad complements it beautifully.

Storage Instructions

Leftover Roti Kofta Curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The koftas might lose a little of their crispness upon reheating, but the flavour will still be amazing!

FAQs

Can I make the koftas ahead of time?

Yes, absolutely! You can make the koftas a day in advance and store them in the refrigerator. Fry them just before you’re ready to make the gravy.

What type of oil is best for deep-frying the koftas?

Vegetable oil, sunflower oil, or peanut oil are all good choices for deep-frying.

Can I use store-bought roti instead of leftover roti?

You can, but leftover roti works best as it’s drier and easier to grind. If using fresh roti, you might need to toast it lightly to dry it out a bit.

How can I adjust the consistency of the gravy?

Add more water to thin it out, or simmer for longer to thicken it.

What is Kasuri Methi and where can I find it?

Kasuri Methi is dried fenugreek leaves. It adds a unique aroma to Indian dishes. You can find it at most Indian grocery stores or online.