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Authentic Kofta Curry Recipe

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4.3 from 7 reviews

This Authentic Kofta Curry Simplified recipe offers a rich and flavorful Indian dish where tender beef keema meatballs simmer in a spiced yogurt-based curry sauce. The detailed preparation guides you through making perfectly textured koftay mixed with traditional spices and a luscious onion and whole spice gravy, ideal for a hearty and satisfying meal served alongside rice or bread.

  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings

Ingredients

Koftay (Meatballs)

  • 1 lb extra lean beef keema
  • 3 tbsp roasted besan (chickpea flour)
  • 1 onion (tennis ball sized)
  • 5-6 mint leaves
  • 1/3 cup dhania (coriander/cilantro)
  • 3 green chilies (tops removed)
  • 3/4 tsp ginger paste
  • 3/4 tsp garlic paste
  • 1 slice bread, crusts removed, sprinkled with 2 tbsp milk
  • 3/4 tsp salt
  • 1/2 tbsp coriander powder (roasted preferred)
  • 1/2 tbsp cumin powder (roasted preferred)
  • 3/4 tsp red chilli powder
  • 1/4 tsp garam masala

Koftay Ka Salan (Curry Sauce)

  • 3 onions
  • 1 inch long piece cassia bark or cinnamon
  • 1/2 tsp whole black pepper
  • 2-3 green cardamom pods
  • 1/2 tsp cumin seeds
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tsp green chilli paste (optional)
  • 1 tsp salt
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 3/4 tsp cumin powder
  • 1/2 cup yogurt
  • 1/2 tsp garam masala
  • Additional cilantro for garnishing
  • Generous amount of oil for frying and sautéing
  • 2 cups hot water

Instructions

  1. Making the Koftay: Run the onion, green chilies, mint leaves, and coriander through a food processor to combine finely. Add the remaining koftay ingredients and pulse just enough to form a slightly coarse paste. Scrape the sides to ensure even mixing. Adjust the consistency if necessary.
  2. Test Fry: Fry a small piece of the mixture in oil to check seasoning and texture. Adjust salt, spices, or moisture as needed based on the taste and binding.
  3. Shape the Koftay: Using greased or wet hands, shape the mixture into roughly 40g meatballs, pressing firmly to ensure they hold together during cooking. Set aside.
  4. Prepare the Curry Base: Whisk the yogurt and keep it near the stove ready for use. Puree the onions with a very small amount of water or grate them finely for the sauce.
  5. Cook the Whole Spices: Heat a generous amount of oil in a pot. Add the cassia bark, whole black pepper, green cardamom pods, and cumin seeds. Let them sizzle to release their fragrance.
  6. Sauté Onions: Add the pureed onions to the spiced oil and sauté over medium heat for 8-10 minutes, stirring regularly until the onions become caramelized, developing a rich brown color for depth of flavor.
  7. Add Pastes and Spices: Stir in the green chilli paste (optional), garlic paste, and ginger paste. Cook for about a minute, then add red chilli powder, coriander powder, cumin powder, and salt. Sauté until the spices are well incorporated and the oil begins to separate from the mixture.
  8. Add Water and Simmer: Pour in 2 cups of hot water and bring the mixture to a boil. Reduce the heat to a simmer and carefully add the koftay meatballs into the curry base.
  9. Simmer the Koftay: Cover the pot and allow the koftay to simmer gently for 30-35 minutes, ensuring the meatballs cook through and absorb the flavors of the curry.
  10. Finish with Yogurt: Remove the pot from heat. Temper the whisked yogurt by adding a spoonful of the hot curry into it to prevent curdling, then slowly stir the yogurt into the curry. Adjust the curry's consistency and seasoning as desired.
  11. Garnish and Serve: Sprinkle garam masala over the finished kofta curry and garnish generously with fresh cilantro. Serve hot with rice or Indian breads.

Notes

  • Greasing or wetting your hands helps in shaping smooth koftay that hold together during cooking.
  • Frying a test piece helps adjust seasoning and consistency before shaping all koftay.
  • Caramelizing onions properly is essential for the distinctive flavor of the kofta curry sauce.
  • Tempering yogurt prevents it from splitting when added to the hot curry.
  • If you prefer less heat, reduce or omit the green chili and red chili powders.
  • Use roasted besan to add a nutty flavor and better binding to the koftay.
  • This dish pairs well with plain basmati rice or Indian flatbreads like roti or naan.
  • Author: Amelia
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian

Find it online: https://recipesvibe.com/authentic-kofta-curry-recipe/