Kofta Curry is a lovely dish, very smooth and silky, do try it and enjoy …
Ingredients:
MEATBALLS
- 8 – 12 meatballs
- Oil for deep frying (light)
CURRY
- 1 onion chopped
- 1 tomato chopped
- 1 cup hot water
- 1 ½ cup yogurt
- ¼ cup oil
MASALA
- Some salt
- 6 – 10 dried red chillies (2 tspns red chilli powder)
- Few methi seeds
- A pinch of Kasoori methi (OPTIONAL)
- ½ tspn turmeric powder
- 1 tbspn whole dried coriander (1 tspn coriander powder)
- 1 tbspn garam masala ( 1 piece of cinnamon stick, 1 black cardamom whole, 2 green cardamoms, few cloves, few cumin seeds, 1 piece of bay leaf, 2 black peppercorns)
- A pinch of aamchur powder (OPTIONAL)
WHOLE GARAM MASALA
- 2 curry leaves
- 2 dried red chillies
- A piece of bay leaf
- Few cumin seeds
Procedure:
-Gather all the things given for masala (not whole garam masala) in a spice blender and make a fine powder, otherwise use powdered form of all the spices and keep aside.
-Heat oil and fry meatballs lightly and keep them aside.
-Heat oil and fry onions, when they are slightly cooked add tomatoes and the powdered masala. Mix and cook on low heat. Meanwhile mix some hot water with yogurt and whisk. When tomatoes lose their stiffness, introduce this buttermilk kind of thing to the whole content.
-Stir and add this mixture to the blender and blend to a fine paste.
-Heat some shortening (fats, oil, butter, ghee) in a pan and add whole garam masala. When it begins to splatter, pour the blended mixture and stir well. After 2 minutes add fried meatballs and let this mixture simmer for 15 minutes on medium heat. Adjust seasonings and serve hot with chapattis.
Outcome:
Tasty and slightly different kofta curry is ready to serve.
Ayesha's Kitchen
Tips:
-Blend the mixture into very fine paste.
-Keep in mind we don’t need chunks of tomatoes and onions, so first cook them nicely on low heat and then introduce buttermilk to it.
Servings:
This will serve 4 persons easily.
