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We hope you got benefit from reading it, now let’s go back to kofta curry recipe. You can cook kofta curry using 32 ingredients and 20 steps. Here is how you do it.
The ingredients needed to cook Kofta Curry:
- Prepare For the meatballs:
- Take 1 small onion (120 grams after peeling) roughly chopped
- You need 1 green chilli pepper stem removed and roughly chopped
- Get 1 tbsp mint leaves optional
- Use 1 1/2 tsp crushed garlic
- Get 1 tsp crushed ginger
- Take 1 lb ground beef
- Provide 2 tbsp chickpea flour also called gram flour or besan
- Get 1 egg lightly whisked
- Get 1 tsp freshly squeezed lemon juice
- Take 1/2 tsp each(cumin powder, coriander powder, turmeric powder, black pepper powder, red chilli powder, and garam masala)
- Provide 1 tsp salt
- Take For the curry:
- Provide 1 large onion roughly chopped
- You need 2 medium (or 3 small) tomatoesroughly chopped
- You need 1 inch cinnamon stick
- Take 1/4 cup oil
- Take 1 tsp cumin seeds
- Get 3 whole cloves
- Prepare 1 bay leaf
- Get 1-2 green cardamom pods
- Provide 4-5 cloves garlic crushed
- Get 1/2 inch piece ginger crushed
- Provide 3 tbsp plain whole milk yogurt
- Use 1 tsp cumin powder
- You need 1 tsp coriander powder
- You need 1/2-1 tsp red chilli powder
- Get 1/2 tsp turmeric powder
- Use 1/4 tsp paprika powder (regular or smoked) (optional)
- Provide 1 1/2 tsp salt
- Provide 2 cups water
- You need 1/2 tsp garam masala
Steps to make Kofta Curry:
- Combine the onion, green chilli pepper, cilantro leaves, and mint leaves (if using) in a food processor.
- Use the pulse function to chop so that the onions are finely chopped but not blended. You don’t want the onions to break down too much and release water.
- Then add the rest of the ingredients listed under meatballs (including the meat) and process to combine for about 30 seconds or just until mixed.
- Using a bit of oil to grease your hands, form into meatballs about 1 ½ inch in diameter. It should make around 25 meatballs. Set aside.
- For Curry: Rinse your food processor. Then use the pulse function again to chop the onion.
- Remove and set aside.
- Then chop the tomatoes and green chilli pepper. Set aside.
- Heat a large, heavy bottomed pan over high heat.
- Add the oil and whole spices, and allow them to sizzle for a few seconds.
- Then add the chopped onion and sauté, stirring often, for 7-8 minutes, or until golden. Lower the heat to medium-high.
- Add the garlic and ginger & sauté another 2 minutes, until the onions have deepened even more in colour.
- Add the tomatoes and green chilli pepper mixture, followed by the yogurt, spices and salt.
- Sauté for 4-5 minutes or until the oil starts to separate from the mixture.
- Add 2 cups water and rise the heat to bring to a boil.
- When the water comes to a boil, lower the heat to the lowest setting. Once it has stopped boiling, arrange the kofte in a single layer.
- Rise the heat to medium, cover and allow it to cook for 10 minutes. Uncover and gently stir the kofte.
- Lower the heat to low-medium. Cover and allow it to simmer for another 35 minutes, stirring once in between, until cooked through.
- Sauté to evaporate water to make the kofte to desired consistency.
- Taste and add salt, if needed. Sprinkle in garam masala.
- Serve hot with Naan.
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