KOFTA CURRY
Kofta Curry has deep roots in South Asian cuisine, particularly within Indian and Pakistani culinary traditions. The term "kofta" is derived from the Persian word "kufta," which means "to grind" or "to crush," reflecting the method of preparing the meat or vegetables used in the dish. Kofta dishes are popular not just in South Asia but also in Middle Eastern and Mediterranean cuisines, each with its own regional variations.
Indulge in the exquisite taste of our Kofta Curry, where tender, spiced meatballs made from minced meat and aromatic herbs are simmered to perfection in a creamy, spiced tomato sauce. Each bite is a delightful explosion of flavors that warms the heart and tantalizes the taste buds.Kofta Curry has deep roots in South Asian cuisine, particularly within Indian and Pakistani culinary traditions. The term "kofta" is derived from the Persian word "kufta," which means "to grind" or "to crush," reflecting the method of preparing the meat or vegetables used in the dish. Kofta dishes are popular not just in South Asia but also in Middle Eastern and Mediterranean cuisines, each with its own regional variations.
- 1 & 1/2 kg mince (lamb/mutton/beef)
- 1 large onion
- 2 green 2-3 chillies
- 2 inches ginger
- 4 cloves 4-5 garlic
- 1 & 1 1/2 tsp salt
- 1 tsp chilli flakes
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1 tsp coriander powder
- 1 tsp cumin powder
- 3 tbsp chickpea flour
- 1 egg
- Oil for frying
- 2 medium onions (ground)
- 4 medium tomatoes (ground)
- 1/2 cup yogurt
- 1/2 cup oil
- 1/2 tsp turmeric
- Salt (to taste)
- 1 tsp chilli powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- Chopped coriander and green chillies for garnish
- - In a bowl, mix the mince with finely chopped onion, ginger, garlic, and green chillies.
- - Squeeze out excess moisture from this mixture using a muslin cloth to prevent the koftas from becoming too watery.
- - Add chickpea flour, egg, cumin powder, coriander powder, garam masala, chilli flakes, turmeric, and salt to the mixture.
- - Knead the mixture well for 12-15 minutes to ensure all the spices are evenly distributed.
- - Shape the mixture into small balls and either freeze them for later use or proceed to fry them.
- - Heat oil in a deep pan for frying.
- - Carefully add the prepared kofta balls into the hot oil and fry them until they turn golden brown. This should take about 6-7 minutes.
- - Once cooked, remove the koftas from the oil and drain them on a paper towel to remove excess oil.
- - In a separate pot, heat oil.
- - Add the ground onion paste and cook until it turns translucent. This will take a few minutes.
- - Add crushed ginger and garlic to the pot and cook until fragrant.
- - Stir in the ground tomato paste and cook until the water evaporates and the mixture thickens.
- - Season with salt, cumin powder, coriander powder, chilli powder, and turmeric. Mix well and cook until the oil separates from the mixture.
- - Add yogurt to the pot and cook until the oil separates again.
- - Add the fried koftas to the gravy and mix gently to coat them with the sauce.
- - Pour in some water to adjust the consistency of the gravy and cover the pot.
- - Let the kofta curry simmer until the gravy thickens to your liking.
- - Finally, add garam masala, chopped coriander, and green chillies to the curry for added flavor and garnish.
- - Serve the hot and delicious kofta curry with steamed rice or freshly made naan.
- - Enjoy the flavorful combination of tender koftas in a rich and aromatic gravy.
- When shaping the kofta mixture into balls, aim for uniformity in size to ensure even cooking. It's recommended to make medium-sized balls, around 1.5 to 2 inches in diameter, for a good balance of texture and flavor.
- If you choose to freeze the kofta balls before frying, make sure to thaw them completely before frying to ensure even cooking and avoid any raw spots.
- Feel free to adjust the amount of spices in the kofta mixture and gravy according to your taste preferences. You can increase or decrease the amount of chilli powder, chilli flakes, or green chillies to suit your desired spice level.
- Keep an eye on the consistency of the gravy while cooking. If it thickens too much, you can add more water to achieve the desired thickness.
- Allow the curry to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
- For longer storage, freeze the Kofta Curry in a freezer-safe container for up to 3 months. If freezing, it’s best to freeze the koftas and sauce separately to maintain their texture.
- Instead of meat, use grated vegetables like zucchini, carrots, or potatoes, combined with paneer and spices to create flavorful vegetarian koftas.
- While traditional koftas use lamb or beef, you can experiment with chicken, turkey, or even fish, each adding a unique flavor to the dish.