Recipe for Raw Papaya Kofta Curry

Traditionally, Kofta, known in the middle east or African countries, is a meatball made by mincing meat, combining it with spices, shaping it into balls then deep frying or grilling them. As this recipe came to India, the meatball changed into a veg ball and like many other Indian dishes, gravy got added.

In India, there are many kofta dishes, the most popular ones being Malai Kofta ( made with Paneer), Kache Kele Ka Kofta ( made with raw banana), Lauki Ka Kofta ( made with bottle gourd) and Kache Papite Ka Kofta ( made with raw papaya). While Malai Kofta is the most commonly available in restaurants, the latter three are mostly made in homes.

Today, the recipe I am sharing is Raw Papaya Kofta Curry. In Germany, where I live presently, I have never seen papaya ( raw or ripe) in any German supermarket. However, thanks to a good Indian and Asian population in my city, we have plenty of Indian and Asian shops that sell ingredients needed for our everyday cooking.

On my recent visit to an Indian shop near my home, I was lucky to find raw papaya. The first thought that came to my mind on seeing it was to make this dish that I hadn’t made for ages. I made it a few days back, and it tasted great with freshly made rotis. Today, I am jotting it down to share this recipe with my readers 🙂

This recipe has two components- Kofta and Curry. They are separately prepared and then combined in the end. So, let us start with the recipe:

Ingredients needed for Raw Papaya Kofta Curry:

Ingredients for Payaya Kofta:

• 1 Raw Papaya, Small
• 1 tsp Salt
• 1 tsp Carom Seeds (Ajwain)
• 1 tbsp Fresh Coriander Leaves, Chopped
• 1 tbsp Dry Fenugreek Leaves (Kasuri Methi)
• 8-10 tbsp Gram Flour (Besan)
• Oil, for Frying

Ingredients for the Gravy:

• 2 tbsp Oil
• 3 Bay leaves
• 1 Black Cardamom
• 1 tbsp Chopped Garlic
• 1 tbsp Chopped Green Chillies
• 1 Medium-Sized Onion, Chopped
• 1 tsp Cumin Seeds
• 1 tbsp Fresh Coriander Leaves, Chopped
• 3 Medium-Sized Tomatoes, pureed
• ½ tsp Turmeric Powder
• 1 tsp Kashmiri Red Chili Powder
• 1 tbsp Coriander Powder
• ⅓ tsp Cumin Powder
• 150 ml Yoghurt
• 3 cups Water
• Salt, to taste
• 1 tbsp Dry Fenugreek Leaves ( Kasuri Methi)
• ½ tsp Garam Masala

To Garnish

• Fresh Cream
• Chopped Fresh Coriander Leaves

Method to make Raw Papaya Kofta Curry: 

• Wash and peel the papaya. Deseed it and then grate it.
  
  
  
• Add salt. Mix well and keep it aside for 10-15 minutes.
  
  
  
• Meanwhile, start working on the gravy—heat Oil in a Kadhai (deep-bottomed pan).
• Add bay leaves and black cardamom. Fry them on medium heat for 15 seconds.
  
  
  
• Add chopped garlic and green chillies. Fry them on medium heat for about 30 seconds.
  
  
  
• Add chopped onions, cumin seeds and fresh coriander leaves. On medium heat, fry them till the onions turn translucent.
  
  
  
• Add tomato puree.
  
  
  
• Add turmeric powder, cumin powder, red chilli powder, coriander powder and about 1/3 tsp salt.
  
  
  
• Cover with a lid. Lower the heat and let it cook for about 10-12 minutes.
  
  
  
• Now, while the gravy is cooking, check the grated papaya. You will notice that the papaya has released its juices Squeeze and separate the water. Don’t throw this water. You can add this later to the curry.
  
  
  
• Add fresh coriander leaves, dry fenugreek leaves, carom seeds, and gram flour to the dry grated papaya. Mix well.
  
  
  
• You will get a semi-loose mixture.
  
  
  
• Heat oil in a pan. Take small portions of this mixture, round them gently and put them in medium-hot oil.
  
  
  
• On medium heat, cook the koftas.
  
  
  
• Prepare all the koftas and keep them aside. Let them cool.
  
  
  
• Meanwhile, check the gravy. You will notice that the gravy has reduced a little.
  
  
  
• Add beaten yoghurt. On high heat, continuously mix the gravy for about 1-2 minutes.
  
  
  
• Then let it cook for about five more minutes on medium heat.
  
  
  
• Add 2 cups of water and the water squeezed for the papaya. Let it come to a boil. Taste the gravy and adjust the salt.
  
  
  
• Add garam masala and dry fenugreek leaves. Boil for a minute more.
  
  
  
• Now add the fried kofta balls. Add them only after they have cooled completely.
  
  
  
• Boil for another 1 minute. Turn off the heat. Garnish with chopped fresh coriander leaves and fresh cream.
  
  

Here is one more picture of my delicious Kofta Curry with fresh rotis.

A note for my readers in Germany:

While you can get some of the ingredients needed for this recipe for local supermarkets, you can get all the ingredients from Spiceland. They are big grocery store in Frankfurt, Germany and they supply all across Germany and a few neighbouring countries too.

Alternatively, you can even buy these ingredients from amazon.de. Links are given below:
Salt: https://amzn.to/3ACstDM
Carom Seeds: https://amzn.to/44uQkmF
Fresh Coriander Leaves: https://amzn.to/3Vzt9mZ
Dry Fenugreek Leaves: https://amzn.to/3nrvrIv
Gram Flour: https://amzn.to/3LCenHD
Sunflower Oil: https://amzn.to/42tg3dc
Bay Leaves: https://amzn.to/418sMAY
Black Cardamom: https://amzn.to/3LAicNA
Garlic: https://amzn.to/3LEz5Xc
Onion: https://amzn.to/3AXZPNE
Tomato: https://amzn.to/3HF8po4
Turmeric Powder: https://amzn.to/3nxa5JI
Kashmiri Red Chilli Powder: https://amzn.to/3nugN39
Coriander Powder: https://amzn.to/415I8Xa
Cumin Powder: https://amzn.to/44vGzVe
Garam Masala Powder: https://amzn.to/4279Yn8
Yoghurt: https://amzn.to/44yDkw6
Fresh Cream: https://amzn.to/3NGae84

Equipment needed for the recipe:
Please note that I use all these in my kitchen. I am happy and satisfied with these products, and hence, I recommend these to my readers.

Mixing Bowl: https://amzn.to/3V8ZPU
Grater: https://amzn.to/4288qZN
Cutting Board: https://amzn.to/3n9IXjM
Knife Set (includes a bread knife): https://amzn.to/3Lg64Bj
Pan: https://amzn.to/3nxwXZy

Here is the recipe in printable format:

Please note that this article contains affiliate links. If you buy using these links, I receive a small commission. This has no effect on the price for you.

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