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Kofta curry is a recipe for deliciously spiced traditional Pakistani meatballs, that are served in a creamy sauce and saffron rice.
Prep Time: 15 mins Cook Time: 40 mins Total Time: 55 mins
INGREDIENTS :
For Koftas :
Chicken Kheema 500 gms
Onions (finely chopped) 150 gms
Garam masala 2 tsp
Ginger-garlic paste 1 tbsp
Chili powder 2 tsp
Coriander leaves (chopped) 2 tbsp
Green chillies (finely chopped) 1
Salt & Pepper to taste
Oil 2 tsp
For Curry :
Onions (ground into paste) 3 medium size
Tomatoes (ground into paste) 2 large
Ginger-garlic paste 1 tbsp
Garam masala 2 tsp
Red chili powder 2 tsp
Turmeric powder 1/2 tsp
Coriander and cumin seed powder 2 tsp
Tomato ketchup 1/4 cup
Yogurt 1 cup
Vegetable oil 2 tbsp
Salt to taste
PREPARATION :
Koftas :
Mix all the kofta ingredients in a bowl, form small meatballs the size of a walnut and place on a parchment paper-lined baking sheet. Place in the refrigerator for 10 minutes.
Heat 2 tsp of oil in a non-stick pan and shallow fry the koftas for few minutes and keep aside (you don't need to cook them fully, just lightly brown from all sides).
Curry :
In a pan heat oil over medium heat. Add the onion paste, garlic,ginger-garlic paste, and spices; sauté for 5 minutes.
Add the tomato ketchup and the tomato paste, season with salt and pepper, and cook over medium heat till oil separates.
Add the yogurt and water, stir well and add the fried koftas into the curry and continue cooking on low heat for about 10 - 15 minutes.
Serve the meatballs, topped with the curry. Sprinkle with chopped fresh coriander.
Enjoy it with Saffron rice or Dry fruit Pulao.
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