Mushroom Kofta Curry

Ingredients

For the Mushroom Koftas

• 1 cup Sun-Dried Milky White Mushrooms (rehydrated & mashed)
  Soak in warm water for 30 minutes until soft. Drain well and mash.

• 1/4 cup gram flour (besan)
  Helps bind the mixture and adds a subtle nutty taste.

• 2 tbsp fresh coriander leaves, finely chopped

• 1 tsp garam masala

• Oil, for frying

For the Tomato-Onion Gravy

• 2 cups tomato-onion gravy
  Prepared by sautéing onions, adding tomato puree, salt, and spices to taste.

Method

1. Prepare the kofta mixture
   In a bowl, combine mashed mushrooms, gram flour, chopped coriander, and garam masala. Mix gently until a soft, uniform dough forms.

2. Shape the koftas
   Divide the mixture into small portions and roll into firm, round balls.

3. Fry the koftas
   Heat oil in a deep pan over medium heat. Fry the koftas in batches until evenly golden brown (4–5 minutes). Remove and drain excess oil.

4. Prepare the gravy
   Heat oil in a pan, sauté onions until lightly caramelized. Add tomato puree, salt, and spices. Simmer for 10–15 minutes until thick and aromatic.

5. Simmer together
   Gently add fried koftas to the gravy and simmer for 10 minutes so they absorb the flavors.

6. Finish & garnish
   Remove from heat and garnish with fresh coriander leaves.

Serving Suggestions

Serve hot with naan, chapati, or steamed rice. Ideal for festive meals or comforting family dinners.