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Radish Kofta Curry Recipe

Radish curries seem to be the rage. It is searched on google pretty often. I think most people do not know what to do with radishes, like me. Hence google to the rescue. This is probably the best dish that I have made with radishes so far. If you have come up with something better with radishes, leave a comment below.

I was browsing the net a while back and came across many kofta recipes. Usually koftas consist mainly of potatoes or paneer (cottage cheese) in them. I changed it up to use white radish in them. I also included them in the gravy of the dish. You could always omit radishes in the gravy.  This curry is great as a spread on bread too. I tried 🙂

Serves 4



  • 1  long white Radish (grated long)
  • 1 small Onion
  • Gram Flour/Besan as necessary
  • 1/2 tsp chili powder
  • 1/2 tsp Salt
  • Coriander leaves chopped

  First squeeze out most of the water from the grated radish and mix it with all the ingredients. Add besan little by little till the mixture takes form and then make small balls/patties of the mixture. Besan/Gram flour is the binding agent here. You can use Corn flour if you do not have besan. Fry these in shallow oil(hot). You can also deep fry them. They taste better when deep-fried( obviously). I shallow fried them by making patties and waited till they were golden brown on both sides. . Set the koftas on paper towels to remove excess oil.



For Gravy

  • 2 tbsp of Oil
  • 1 medium Tomato chopped
  • 2 tsp Ginger Garlic paste
  • Salt to taste
  • 1 tsp Cumin seeds
  • 1 tsp Chili Powder
  • 1 tbsp Coriander Powder
  • 1 tsp Chole/Channa Masala Powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp sugar/honey or to taste
  • Coriander Leaves for garnishing


Heat oil in a pan and once its hot, add cumin seeds. Once they sputter, add onions. Once they are light brown, add ginger garlic paste. The ginger garlic paste should emit a nice aroma after which you can add the chopped tomato. After the tomatoes cook through, I added some of the leftover radish mixture into the gravy to make it thick. For this, make sure there is no water content in radish since this could give a slight bitter taste. Saute for a while and then add all the ingredients from salt to sugar to the pan. Mix and check for taste.


Add some water to make a gravy like consistency. Let it cook for 10 -15 minutes on medium low heat. Garnish with coriander leaves.In the pic, I hadn’t sprinkled coriander leaves yet. I thought the mint leaves looked better. Chefs serve a lot of Indian curries with mint leaves but really who eats them !? or do they ? 


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