Ready In


Tre Stelle® Ricotta Kofta Curry

‘Kofta’ translates to meatball. Get creative and try using ground chicken or lamb in this recipe!

Prep Time:
30 minutes
Ready In:
1 hour or less
Serves 2-4
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1 cup | 250 mL Tre Stelle® Traditional Ricotta Cheese 1 cup | 250 mL cooked potatoes, mashed 2 Thai green chilies, finely chopped 1/4 tsp | 1 mL cayenne pepper or Indian red chili powder 2 tbsp | 30 mL golden raisins, chopped 2 tbsp | 30 mL cornstarch pinch salt oil for deep frying Sauce 2 tbsp | 30 mL oil 1 medium onion, boiled until softened and pureed 1 tsp | 5 mL ginger paste 1 tsp | 5 mL garlic paste 2 Thai green chilies, finely chopped 1/2 tsp | 2 mL ground coriander 1/4 tsp | 1 mL ground turmeric 1/4 tsp | 1 mL cayenne pepper or Indian red chili powder pinch salt 4 roma tomatoes, blanched, peeled, seeded and pureed 1/2 tsp | 2 mL garam masala powder 1/4 cup | 60 mL heavy cream 1/3 cup fresh cilantro, finely chopped


In a medium bowl combine Ricotta Cheese, potatoes, chilies, cayenne pepper, raisins, cornstarch and salt, stir to combine. With dampened hands form mixture into 1 1/2" balls. Set aside or refrigerate until ready to use. Deep fry in 375°F (190°C) oil. Drain on paper towels and keep warm until ready to use. Sauce: In a medium skillet over medium heat add oil and pureed onions; cook for approximately 5 minutes. Add ginger, garlic, chilies, coriander, turmeric, cayenne and salt. Continue to cook for 5 minutes, stirring often. Add pureed tomatoes and cook for an additional 10 minutes; stir in garam masala and cream. Place koftas on a serving plate; pour sauce over top and garnish with cilantro. Serve with steamed rice or naan bread

Other recipes for:

Curry ricotta

Created by:

Cheese: Ricotta

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