Jamun Kofta Curry is a creamy delicious curry made with soft jamun koftas in a onion tomato based gravy. This is a great side dish for rice meal, naan, roti and other Indian breads. The koftas are soft inside with a light crisp outside and the smooth gravy makes it satisfying. 

This makes lunch really special and is perfect for weekends and special occasions. It comes together in about less than an hour and doesn't need much effort. The texture is soft and creamy with little crispy kofta pieces throughout, together it makes a satisfying meal.

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About Jamun Kofta Curry

Jamun Kofta Curry is a quick and easy recipe, has soft jamun koftas and creamy tomato gravy together. You can make it ahead and keep in the fridge until serving time. The flavours blend together well and gives nice taste.The soft koftas in the creamy gravy makes it our family favourite.

The texture is soft and creamy with little crispy kofta pieces throughout. Each spoon has soft kofta with the creamy tomato gravy. The gravy is smooth with mild tomato flavour and hints of ginger garlic. Cashews and fresh cream make it rich and delicious.

The recipe is flexible and depends on the things you add according to your taste, some people prefer thicker gravy while others like it slightly thin. You can also adjust how much cream you use based on what you like and prefer extra rich or lighter curry.

I usually make this on weekends or when we have guests coming for lunch or to make the weekend special for my family. My family likes it best when served with chapathi or naan. 

Once when I was searching for ideas to use up the jamun mix this popped up in my mind and immediately tried it out. I was so content to see all the happy faces at home after tasting this, the koftas are breadish texture with a great taste to go with the makhani gravy, yum!

Jamun Kofta Curry Ingredients

• Jamun Mix - I have used jamun mix as the base for koftas. It tastes great when mixed with other ingredients and vegetables.
• Carrot - I added grated carrot for sweetness and texture to the kofta.
• Onion - I use chopped onion in the kofta dough for flavour and binding.
• Coriander Leaves - I added fresh coriander leaves for fresh taste and aroma. 
• Tomatoes - I use medium sized tomatoes for making the gravy. Fresh ripe tomatoes gives better flavour than canned ones.
• Onion for Gravy - I use roughly chopped onion for making the gravy base. It gives a creamy base for the gravy.
• Cashews - I added some cashews for richness and creaminess to the gravy. It gives richness and creaminess to the gravy.
• Oil - I use oil for frying koftas and for tempering spices. You can use any cooking oil you have at home.
• Shahi Jeera - I use for tempering and it gives nice flavour to the gravy.
• Ginger Garlic Paste - I added for flavour and aroma to the gravy.
• Red Chilli Powder - I added for colour and mild heat. Adjust quantity based on how spicy you like the curry.
• Garam Masala Powder - I used it for flavour and taste.
• Fresh Cream - I added fresh cream for richness and smoothness. It make the gravy creamy and rich.
• Milk - I added milk to make the gravy smooth and balance the spices. It also adds creaminess without making it too heavy.
• Salt - I added to taste. Always adjust salt at the end as per your preference.

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How to make Jamun Kofta Curry Step by Step

1.To a pressure cooker - add onion, tomatoes and cashews. Add ½ cup water and pressure cook for 2 whistles. Cool down completely.

2.Transfer to mixer jar and make a fine puree, Set aside. Heat a pan with oil - add jeera let it crackle.

3.Add ginger garlic paste fry for a minute. Add onion tomato puree and let it boil in low flame

4.Now add required salt along with red chilli powder and garam masala powder.Simmer for 5 minutes in low flame.

5.Add fresh cream mix well then add milk.

6.Mix it and bring to a boil, garnish with coriander leaves and switch off.

7.In a mixing bowl - add jamun mix along with carrot, onion and coriander leaves. Mix well first.

8.Then sprinkle little water to a form a dough. Roll small lemon sized balls.

9.Arrange in a plate.Heat oil in a kadai - fry the balls, roll and cook for even browning and cooking. Fry 3-4 balls at a time. Do in batches.

8.Fry until golden brown. Drain in tissue paper. At the time of serving add the balls to the gravy and serve.

Add the koftas to the gravy while serving time. Drizzle fresh cream, garnish with coriander leaves.Serve hot with roti or chapathi.

Expert Tips

• Jamun Mix Consistency - I keep the jamun mix slightly thick before making koftas. If it is too thin, add little rice flour or cornstarch to help bind the dough properly.
• Forming Koftas - I make lemon sized balls and they cook evenly this way. If you make them too big, inside stay raw and outside get burnt.
• Frying Koftas - I fry 3-4 koftas at a time in batches so they cook evenly. Don't overcrowd as they might not cook evenly.
• Cooking Gravy - I let the gravy simmer in low flame after adding spices to make the gravy thick and creamy.
• Adding Koftas - I add koftas to the gravy just before serving so they stay crisp. If added to the gravy they might turn soggy and soft.
• Cream and Milk - I always add fresh cream first then milk and mix well. This prevent curdling and make the gravy smooth and silky.

Serving and Storage

Serve this hot with roti, chapathi or steamed rice and it tastes perfect. You can also serve with naan for a special meal. Store the gravy in fridge for up to one day and add the koftas just before serving for best texture.

FAQS

1.Can I make the koftas ahead?

Yes you can just make the base ahead and fry the jamuns later and add. Add them just before serving so they stay crispy and don't get soft.

2.Can I add in other vegetables?

Yes you can add peas, beans or boiled potato. It gives different flavour and texture to experiment.

3.Why are my koftas breaking?

The mixture may be too wet so add little rice flour or cornflour to bind. Make them slightly thicker.

4.Can I make the gravy thinner?

Yes you can add little milk or water. Add slowly and check until you get the thickness you like.

5.Can I skip the fresh cream?

Yes you can skip it, the gravy will still taste good but will be less creamy and rich.

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