kofta | Meatballs curry
Yum
Tender meatballs cooked in a spicy flavorful way, its made easy and in a more approachable way.
Kofta's are traditionally fried and then cooked in a curry sauce, for more healthier reasons I'm making them more flavorful without deep frying the meatballs.
My other turkey recipes are my favorite super quick stove top turkey bombs are great as an appetizer.
ginger garlic green chili paste - 1 teaspoon
chili powder - 1 teaspoon
turmeric - 1/2 teaspoon
tomatoes 2 - finely chopped
ginger garlic paste - 1 tablespoon
red chili powder - 1 teaspoon
curry powder( blend of coriander,cumin )- 2 teaspoons
fennel seeds - 1 teaspoon
pepper - 1/2 teaspoon
coconut slices - 2 tablespoon
PREP TIME: 10 minutes, COOK TIME : 30 minutes, SERVES : 3
Preparation starts by making the kofta's or meatballs, begin by adding all the ingredients listed in the meatball making. Shape them to a nice roundels of that of a meatball size and refrigerate for at least 2 hours , if not overnight. As i will not be frying the meatballs,i will be marinating them, in that way it is more flavorful.
For making the curry, in a pan, pour the oil, add all the whole spices, once fried, add in the onions, saute until soften, to this add the ginger garlic paste, saute on medium for few seconds, to this add the tomatoes. Close the lid and cook the tomatoes until they turn mushy. Meanwhile in a separate stove and separate pot add the spice powder and dry roast on medium low heat, it might take a minute or so, make sure you don't burn the spices, when you see a slight color changes and smell from the spice, switch off the stove and remove the pot from the stove as further heat may burn the spices, this roasting of spice powders gives that smokiness to curry and it enhances the flavor.
Drop the marinated meatballs and Add the roasted spice powders to the curry, mix well, close the lid and let it cook for 5 mins. Then pour half a cup f warm water, mix and cover it with a lid , let the meatballs cook for about 20 minutes. Meanwhile blend the fennel seeds, pepper and coconut slices in a blender with some water until smooth. This gives creaminess and freshness to the curry. Use fresh coconut or frozen coconut on room temperature. There is also other variation which is adding cream instead of coconut, i like the taste of coconut in my curry.
Bring it to a boil, switch off the stove and garnish with coriander leaves.
This kofta curry or meatball curry tastes divine with steamed rice or naan or any bread. Especially when the meat balls cook along with the curry they remain juicy and tender, if you want to reduce the heat of this curry, skip adding the green chili's or use mild hot chili powder. I used a medium hot chili's here. It tasted great and was a huge hit in my family
If you tried this recipe,please let me know in the comments below or tag me your pictures in INSTAGRAM, i would love to see them.
As always happy cooking!
Kofta's are traditionally fried and then cooked in a curry sauce, for more healthier reasons I'm making them more flavorful without deep frying the meatballs.
My other turkey recipes are my favorite super quick stove top turkey bombs are great as an appetizer.
For making the Kofta /Meatballs
ground turkey/any meat - 1 pound| 500 gramsginger garlic green chili paste - 1 teaspoon
chili powder - 1 teaspoon
turmeric - 1/2 teaspoon
For making the Curry
oil - 3 tablespoon
Whole spices
onion 1 - slicedtomatoes 2 - finely chopped
ginger garlic paste - 1 tablespoon
red chili powder - 1 teaspoon
curry powder( blend of coriander,cumin )- 2 teaspoons
fennel seeds - 1 teaspoon
pepper - 1/2 teaspoon
coconut slices - 2 tablespoon
PREP TIME: 10 minutes, COOK TIME : 30 minutes, SERVES : 3
Preparation starts by making the kofta's or meatballs, begin by adding all the ingredients listed in the meatball making. Shape them to a nice roundels of that of a meatball size and refrigerate for at least 2 hours , if not overnight. As i will not be frying the meatballs,i will be marinating them, in that way it is more flavorful.
For making the curry, in a pan, pour the oil, add all the whole spices, once fried, add in the onions, saute until soften, to this add the ginger garlic paste, saute on medium for few seconds, to this add the tomatoes. Close the lid and cook the tomatoes until they turn mushy. Meanwhile in a separate stove and separate pot add the spice powder and dry roast on medium low heat, it might take a minute or so, make sure you don't burn the spices, when you see a slight color changes and smell from the spice, switch off the stove and remove the pot from the stove as further heat may burn the spices, this roasting of spice powders gives that smokiness to curry and it enhances the flavor.
Drop the marinated meatballs and Add the roasted spice powders to the curry, mix well, close the lid and let it cook for 5 mins. Then pour half a cup f warm water, mix and cover it with a lid , let the meatballs cook for about 20 minutes. Meanwhile blend the fennel seeds, pepper and coconut slices in a blender with some water until smooth. This gives creaminess and freshness to the curry. Use fresh coconut or frozen coconut on room temperature. There is also other variation which is adding cream instead of coconut, i like the taste of coconut in my curry.
Bring it to a boil, switch off the stove and garnish with coriander leaves.
This kofta curry or meatball curry tastes divine with steamed rice or naan or any bread. Especially when the meat balls cook along with the curry they remain juicy and tender, if you want to reduce the heat of this curry, skip adding the green chili's or use mild hot chili powder. I used a medium hot chili's here. It tasted great and was a huge hit in my family
If you tried this recipe,please let me know in the comments below or tag me your pictures in INSTAGRAM, i would love to see them.
As always happy cooking!
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