KOFTA - MEATBALL CURRY
This is curry popular in Pakistan and India and there are other variations to it. This one here is the one I find suits the palate of my family and friends.
INGREDIENTS FOR KOFTA
1) 500gms fine mince of beef/lamb/mutton
2) 1 Small shallot - crushed
3) 1 Tbsp Ginger Paste
4) 1 tsp Garlic Paste
5) Half a Cup of Breadcrumbs
6) 1 Heaped Tbsp Garam Masala Powder
7) 1 tsp Chilli Powder
8) 1 tsp Salt or to taste
PREPARATION
Place the mince in a bowl and all the ingredients listed above. Knead well with your hand. The mince should be of a consistency that is pliable and to hold its shape, with as little moisture in it as possible. If you find it is still too moist, add a little more breadcrumbs to it. Cover and keep aside for at least 20 to 30 minutes. Best to keep it in the fridge for an hour or two. The longer it marinates, the better the overall taste.
Take small portions in the palm of your hand and make walnut sized ball out of all the mince. Wetting your hands with either water or oil helps in making the task easier. Make sure there are no cracks in the mince balls. Set them aside.
INGREDIENTS FOR CURRY
1) 2 Medium Sized Shallots - finely sliced
2) 1 Heaped Tbsp of Ginger and Garlic Paste
3) 3 Medium sized Tomatoes - Pureed
4) 1 Cup Yoghurt - whisked smooth
5) Peppercorn, Cinnamon, Cloves (Whole) - a few of each spice
6) Chilli Powder - 2 tsps
7) Turmeric Powder - 1 tsp
8) Garam Masala Powder - 1 tsp
9) Salt to taste
10) One and a half cup of cooking oil
11) A few sprigs of Cilantro and 4 Green Chillies
12) 4 boiled eggs (Optional)
PREPARATION
Take a wide cooking pan or pot and pour in the cooking oil. Tip in the sliced onions and brown them on slow heat. Remove with slotted spoon and spread out on absorbent kitchen paper. Set aside. Crush them once cool. Alternatively, add some water to a blender jug, add the fried onions and make paste.
In the same oil, add the whole spices, let cook for some seconds and add the ginger and garlic paste and cook for a minute.
After cooking the ginger and garlic paste, add the tomato puree and the crushed onions or onion paste.
Add the chilli powder, turmeric powder, salt and yoghurt and stir to blend well. Cover and let it simmer on medium heat for about 10 minutes.
Uncover after 10 minutes and the oil will have separated by then. Place the meatballs evenly in this gravy. Do not use a spatula for stirring. With kitchen mittens, grab the pan firmly from both sides and gently swirl the meatballs around in the gravy. Let cook again and then once again swirl the pan until you see that the meatballs have changed colour. Very gently pour about 3 cups of water in the pan, taking care not to pour any directly on the meatballs. Now with the help of a spatula, stir them around gently in order to ensure even cooking.
Let it boil uncovered for about 10 minutes on medium heat. Add Garam Masala powder, green chillies and some of the chopped cilantro. Cover and take off the heat. Let it sit for some minutes before serving.
Transfer into serving bowl, place the boiled eggs if using (whole or cut in half), garnish with the rest of the chopped cilantro and serve with plain rice, zeera rice, roti or naan.
Take small portions in the palm of your hand and make walnut sized ball out of all the mince. Wetting your hands with either water or oil helps in making the task easier. Make sure there are no cracks in the mince balls. Set them aside.
INGREDIENTS FOR CURRY
1) 2 Medium Sized Shallots - finely sliced
2) 1 Heaped Tbsp of Ginger and Garlic Paste
3) 3 Medium sized Tomatoes - Pureed
4) 1 Cup Yoghurt - whisked smooth
5) Peppercorn, Cinnamon, Cloves (Whole) - a few of each spice
6) Chilli Powder - 2 tsps
7) Turmeric Powder - 1 tsp
8) Garam Masala Powder - 1 tsp
9) Salt to taste
10) One and a half cup of cooking oil
11) A few sprigs of Cilantro and 4 Green Chillies
12) 4 boiled eggs (Optional)
PREPARATION
Take a wide cooking pan or pot and pour in the cooking oil. Tip in the sliced onions and brown them on slow heat. Remove with slotted spoon and spread out on absorbent kitchen paper. Set aside. Crush them once cool. Alternatively, add some water to a blender jug, add the fried onions and make paste.
In the same oil, add the whole spices, let cook for some seconds and add the ginger and garlic paste and cook for a minute.
After cooking the ginger and garlic paste, add the tomato puree and the crushed onions or onion paste.
Add the chilli powder, turmeric powder, salt and yoghurt and stir to blend well. Cover and let it simmer on medium heat for about 10 minutes.
Uncover after 10 minutes and the oil will have separated by then. Place the meatballs evenly in this gravy. Do not use a spatula for stirring. With kitchen mittens, grab the pan firmly from both sides and gently swirl the meatballs around in the gravy. Let cook again and then once again swirl the pan until you see that the meatballs have changed colour. Very gently pour about 3 cups of water in the pan, taking care not to pour any directly on the meatballs. Now with the help of a spatula, stir them around gently in order to ensure even cooking.
Let it boil uncovered for about 10 minutes on medium heat. Add Garam Masala powder, green chillies and some of the chopped cilantro. Cover and take off the heat. Let it sit for some minutes before serving.
Transfer into serving bowl, place the boiled eggs if using (whole or cut in half), garnish with the rest of the chopped cilantro and serve with plain rice, zeera rice, roti or naan.
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