Irani Kofta Curry



  • 2 cups curd;
  • 3/4 cup gram flour;
  • 1 cup coriander leaves, chopped fine;
  • 2 tbsp. ginger, grated;
  • 1 tsp. cummin seeds;
  • 1/2 tsp. turmeric powder;
  • 8 curry leaves;
  • 4 round red chillies;
  • 3 flakes garlic, minced;
  • 2 green chillies, minced;
  • salt to taste;
  • 1/3 cup ghee.

For the pakodas:

  • 250 g. minced meat, steamed;
  • 1 1/2 cup gram flour;
  • 1 onion, chopped;
  • 2 tbsp. coarse peanut powder;
  • 1 tbsp. coriander leaves;
  • 1 tbsp. coriander seeds and
  • cummin seeds, coarsely ground;
  • 1/2 tsp. ginger, grated;
  • 1/4 tsp. turmeric powder;
  • 1/4 tsp. soda bi carb;
  • 1 green chilli, minced;
  • salt to taste;
  • ghee for frying
Preparation Method: 


  1. Beat curd with two cups water. Add gram flour and blend so that no lumps are left. Add ginger, garlic, turmeric and green chillies. Blend and set to boil. Simmer till thick and keep aside.

To prepare the pakodas:

  1. Mix meat, gram flour, soda bi carb, coriander leaves, green chilli, onion, coriander-cummin seed powder, grated ginger; 1 tbsp. hot ghee, peanut powder and salt. Add water to make a batter of dropping consistency. Heat two cups ghee in a pan. Drop spoonfuls of mixture in the hot ghee, leaving the top of the pakoda above the ghee level. Fry on low flame till golden and cooked. Drain all pakodas and dip them for a minute in a bowl of milk. Remove and add to curry. Add salt to the curry. Heat thoroughly and sprinkle chilli powder over the surface.
  2. Heat 4 tbsp. ghee. Add cummin seeds and curry leaves. Add round red chillies, when they pop, pour over the curry. Garnish with coriander leaves before serving.
Chef's Name: 
Zainab jasdanwala