There is something about shahi kofta that makes it feel a little more special than an everyday curry. Maybe it’s the soft texture of the koftas or the creamy gravy that smells rich with ghee and cardamom. It’s one of those dishes that you serve on quiet weekends or when you want to make a meal feel like a celebration. It’s called “shahi” for a reason — it looks royal, tastes royal, and fills the table with a lovely aroma when served with jeera rice.
The koftas are usually made from mashed potatoes, grated paneer, and a little bit of cornflour or bread crumbs to hold them together. Sometimes people add dry fruits in the centre to make it fancier. They are shaped into small balls and fried till golden brown, crisp outside and soft inside. The gravy is rich and creamy, cooked with onions, tomatoes, ginger-garlic, and a few whole spices that give it depth. A bit of cashew paste or cream makes it thick and smooth.
Once the koftas are ready, they are added to the curry just befor
There is something about shahi kofta that makes it feel a little more special than an everyday curry. Maybe it’s the soft texture of the koftas or the creamy gravy that smells rich with ghee and cardamom. It’s one of those dishes that you serve on quiet weekends or when you want to make a meal feel like a celebration. It’s called “shahi” for a reason — it looks royal, tastes royal, and fills the table with a lovely aroma when served with jeera rice.
The koftas are usually made from mashed potatoes, grated paneer, and a little bit of cornflour or bread crumbs to hold them together. Sometimes people add dry fruits in the centre to make it fancier. They are shaped into small balls and fried till golden brown, crisp outside and soft inside. The gravy is rich and creamy, cooked with onions, tomatoes, ginger-garlic, and a few whole spices that give it depth. A bit of cashew paste or cream makes it thick and smooth.
Once the koftas are ready, they are added to the curry just before serving so that they stay soft but don’t fall apart. When you pour the gravy over the koftas, it looks rich and bright, with a little shine from the ghee. A sprinkle of cream on top makes it even more beautiful. It is mildly spiced but full of flavour — the kind that makes you want to take a second serving without thinking twice.
Jeera rice goes with it perfectly. The light aroma of cumin in rice balances the richness of the curry. The two together make a full royal-style dinner that looks impressive but can be made easily in a home kitchen. When served hot with a few fried papads and salad, it feels like a restaurant meal, but one that has a lot more warmth.
It is the kind of dish that brings everyone to the table without calling. Once it’s made, the smell fills the whole house. A spoon of the creamy gravy with soft rice feels comforting and rich, something that suits both festivals and family dinners.
