Suran Kofta Curry


by: Everyday and Not so Everyday

I have generally seen suran or zimikand kofta recipes with cooked suran, but I made it with raw suran and it had a lovely taste. Non-suran lovers will never guess what the koftas are made of...I tried it with one :-).


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 4-5

For the Koftas

250 grams of suran,

1/2 cup to 3/4 roasted gram flour,

1 medium-sized chopped onion,

Green chilli paste to taste,

1 tsp ginger paste,

Juice of half a lemon,

Salt to taste,

1 tsp turmeric

1/2 tsp garam mssala powder,

4 cloves chopped garlic

leaves A good handful of coriander

Oil for deep frying

For the Gravy

2 big sliced onions,

4 small tomatoes,

1 inch piece of ginger,

12 cloves of garlic,

1/2 tsp red chilli powder,

1/2 tsp cumin powder,

1 tbsp coriander powder,

leaves A few coriander

Salt to taste,

2 tbsp oil

Nutrition Facts
Suran Kofta Curry

Servings Per Recipe: 4

Amount per Serving

Calories: 223

  • Total Fat: 7.8 g
  •     Saturated Fat: 0.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 115 mg
  • Total Carbs: 36.8 g
  •     Dietary Fiber: 5.3 g
  •     Sugars: 8.2 g
  • Protein: 4.5 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  To Make the Koftas

2.  Peel, wash and grate the suran. Mix in all the kofta ingredients, except the oil.

3.  Heat oil in a frying pan and when it is hot add small quantities of the mixture in the shape of balls and fry on a low heat till done and dark brown in colour. Drain and keep aside.

4.  To Make the Gravy

5.  Heat the oil and add the sliced onion, garlic cloves and sliced ginger. Fry on a low flame till the onion turns brown in colour. Grind this to a paste along with the tomatoes.

6.  Add all the powdered spices to the paste and let it cook for 5 minutes then add about 2 cups of water and let it come to a boil. Simmer for some time and then slip in the koftas and switch off the heat.

7.  Garnish with coriander leaves and serve with phulkas.

related recipes