Kofta Curry
To have an incredibly delicious kofta curry, just make the curry base with onions, ginger, garlic, tomatoes, and yogurt and season it with aromatic and savory spices. Then take out the frozen meatballs and drop them in the steaming hot curry and let them cook for a couple of minutes.
Ingredients
- 500 grams koftas (16 meatballs)
- 250 grams onion
- 125 grams tomato paste
- 1½ tsp ginger-garlic paste
- 1 tsp salt or to taste
- ¾ tsp red chili powder
- ½ tsp red chili flakes
- ¼ tsp turmeric powder
- ½ tsp cumin powder
- ½ tsp coriander powder
- ½ tsp garam masala powder (hot spices powder)
- ½ cup yogurt
- 1½ cup water
- fresh green chilies and coriander leaves for garnishing
- ½ cup cooking oil (100 grams)
Instructions
Kofta Curry Preparation
- Mince the onions and give them a good squeeze to wring out the excess water. Prepare ginger-garlic paste and tomato paste. Take a wok and pour cooking oil into it. Keep the flame medium. Heat the oil. Pour minced onions into it.
- Add ginger-garlic paste. Fry the onions and ginger-garlic paste till a light golden color. Remember to fry ginger-garlic paste before you add tomatoes.
- Take the frozen meatballs out of the freezer. I used one packet containing 16 meatballs and weight of ½ kg.
Adding Savory Spices
- When you see a light golden color on the onions and ginger-garlic paste, add tomato paste.
- Fry all the ingredients well and continue frying till the oil separates. It will take 4-5 minutes.
- When the oil separates, add red chili powder, salt, turmeric powder, and red chili flakes. Fry them well for 2-3 minutes. During this whole process keep the flame medium.
Adding Koftas to the Curry Base
- Add meatballs to the curry base. Fry them in the curry for 2-3 minutes. Stir the koftas gently to keep them from breaking.
- Add ½ cup yogurt to it. Whisk the yogurt well before adding it to the curry base. Sauté to dry the water.
- Next, season the kofta curry with cumin powder and coriander powder. Fry it for 1 minute.
- Now add 1 ½ cup water to prepare the gravy. Stir to mix in the water. Cover the wok for 6-7 minutes and keep the flame medium to low.When you'll remove the cover after 7 minutes, you'll feel a nice fragrance. You can keep the gravy thick or watery to your choice.
Garnishing the Kofta Curry
- Garnish the kofta curry with sliced fresh green chilies and chopped fresh coriander leaves. Now sprinkle garam masal and mix in. Then turn off the flame. Cover the wok and keep the curry on dum (steaming) for 2-3 minutes.
- After this process when you’ll remove the cover, you’ll feel a tempting fragrance coming out of the kofta curry. Now dish it out. Spicy kofta curry full of flavors with soft and juicy meatballs is ready to serve.This kofta curry pairs well with non/roti, chapati, or with boiled rice along with salad and raita.
