Kofta Curry/Meat Ball Curry
Kofta Curry/Meat Ball Curry
I have always loved Kofta Curry or Meat Ball curry since childhood. I used to ask my Mummy everyday after school if Kofta Curry was for lunch. I love to have this Kofta Curry with some Peas Pilau and fresh salad. I like to season the Meat Balls and fry it prior to putting it in the curry. If you fry the Meat Balls prior then it will be smooth in the gravy and will not have any cracks. You may use fatty mince for making the Kofta Balls.
Ingredients
Ingredients for the Kofta/Meat Balls
- 1/2 kgs Mince Lamb/Beef/Mutton/Chicken
- 1 Onion Medium Sized (Finely chopped)
- 1 tbsp Ginger & Garlic Paste
- 1.5 tbsp Green Chillies Finely chopped
- 2 tbsp Coriander leaves Finely chopped
- 1 tbsp Mint leaves Finely chopped
- 1 tsp Cumin Powder
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Garam Masala powder
- 1/4 tsp Black Pepper Powder
- 1 tbsp Yogurt
- 1 Egg Beaten
- Salt According to taste
Ingredients for the Gravy
- 2 Onions Medium (Sliced)
- 4 Potatoes Peeled & Cut in 2's
- 4-5 Green Chillies
- 1 tbsp Ginger & Garlic Paste
- 1 cup Tomato Puree
- 1/4 cup Yogurt
- 3-4 Green Cardamom
- 3-4 Cloves
- 1 tsp Black Peppercorn
- 1 Bay Leaf
- 1 tsp Red Chilli Powder
- 1/4 tsp Turmeric Powder
- 1 tsp Coriander Powder 1
- 1 tsp Garam Masala Powder
- 1 tsp Cumin Powder
- Salt According to taste
Instructions
Instructions for the Kofta/Meat Balls
- Add all the ingredients to the Mince besides for the yogurt and egg
- Now mix well and grind it in a chopper
- Now take out the mixture in a bowl and add the yogurt and egg and mix well
- Now refrigerate the mixture for about 20 minutes
- Lightly grease hands and make round balls. You may let the balls rest in the fridge for 15 minutes before frying
- Now lightly fry the Kofta balls in a pan until light brown
- Remove the Kofta Balls in a plate once done and keep aside
Instructions for the Gravy
- Fry the Onions until Golden Brown
- Add the Ginger & Garlic Paste and fry until aromatic
- Now add the Red Chilli powder, Turmeric powder, Cumin Powder, Coriander Powder ,Garam Masala Powder and Salt and mix well
- Add the Tomato Puree and mix well until the Oil separates
- Now add the Yogurt and mix well again
- Once the oil separates remove the gravy and blend until smooth and keep aside
- Now heat some oil in the same dish and add the Whole Garam Masalas (Green Cardamoms, Cloves, Black peppercorn and Bay Leaf). Fry lightly until aromatic
- Now add the blended gravy and mix well
- Add the potatoes and mix well until the Oil floats
- Add 1-2 cups of water and cover the gravy until the Potatoes are cooked
- Once the Potatoes are cooked add the Kofta Balls
- You may add about 1 cup of water if the gravy is too thick
- Cover the dish and let the Kofta balls simmer for about 10-15 minutes
- Once the Oil floats, add some Green chillies and mix well
- Cover for another 5 minutes
- Garnish with Coriander and serve hot
- Best to serve with some Pea Pilau or Rotis
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