Navalkol kofta curry

4 servings
25 min
15 min
This recipe is too good, easy to be useful and it will be also pretty in a sauce tomatoey.


Number of serving: 4

1)For Kofta:

1 bulb of Navalkol/ Kohrabi, grated

1/2 cup Chickpea flour/besan

1/4 cup or more wheat flour

1/2 teaspoon garam masala

oil to fry

2)For the gravy:

2 tomatoes chopped

2 onions chopped

2 green chilies

1 teaspoon ginger garlic paste

1 teaspoon any special curry masala ( use Catch's Shahi paneer masala)

-2 teaspoon oil



  • 1)For Kofta:
    Put all the ingredients in a bowl and knead together. Shape into small balls the size of a gulabjamun and deep fry using the appam pan. Turn over to get even color. Fry till golden brown on slow heat.
  • 2)For the gravy:
    Heat the oil. Fry the onions till trasluscent. Add the ginger garlic paste and green chilies and stir well. Add the tomatoes and cook till soft. Puree this masala in a blender. Heat the ground masala and thin it a bit to make it into gravy as thick or thin as you like. Add the curry masala and salt. Boil for 10 mins. Till masala blends well into the curry. To serve put the kofta in a bowl and ladle the gravy over it. You cannot even make out what the kofta was made with. Yet it is fragrant with the unmaskable Navalkol smell.


Navalkol Kofta Curry, photo 1Navalkol Kofta Curry, photo 2Navalkol Kofta Curry, photo 3Navalkol Kofta Curry, photo 4


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