Kofta Curry Food

KOFTA CURRY

Steps:

• Put the minced beef or lamb into a large bowl, add all the remaining meatball ingredients and mix well with your hands. Roll the mixture into small balls and put aside on a floured plate until required.
• To make the curry sauce, heat the ghee or butter in a saucepan over a moderate heat and fry the chopped onion and garlic for about 10 minutes, or until the onion is soft and buttery.
• Reduce the heat, then add the curry powder and cardamom pods (or seeds) and cook for a few minutes, stirring well.
• Slowly stir in the stock, then add the tomato puree, yoghurt and coriander and stir well. Simmer for 10 minutes.
• Add the koftas a few at a time, cook briefly and then add a few more, until all are in the pan. Simmer, uncovered, for about 20 minutes, or until the koftas are cooked. Avoid stirring, but gently shake the pan occasionally to move the koftas around.
• The curry should thicken slightly, but if it is too dry add more stock or water. Serve hot on rice, garnish with coriander.

KOFTA CURRY

Steps:

• PREPARATION:.
• Using a morter and pestle (such as Thai green granite) or a small blender, grind the green chilis (if used) or cayenne, ginger, fenugreek, coriander, turmeric, cumin, mustard seed, pepper, salt and lime juice into a curry paste.
• Soak the Basmati rice for about 30 minutes befre cooking.
• Begin to cook the rice at about the time you start to cook the meatballs.
• METHOD:.
• Mix the meat, cinnamon, cardamom, pepper, garlic, onion and egg into a stiff paste.
• With floured hands, form the meat paste into round balls about the size of a walnut.
• Heat the oil in a skillet and fry the meatballs over moderate heat to a light brown.
• Remove the meatballs from the fat and drain them on paper towels or a rack.
• Add the chopped onion for the curry gravy in the fat remaining in the skillet and fry it until it is just soft, then add the curry paste and cook for five minutes.
• Then transfer the fried curry paste and onion mixture to a pot and add the coconut milk.
• Stir very well over medium heat while bringing the curry gravy to a simmer.
• Then add the meatballs and simmer them in the gravy (curry) for 30 minutes.
• It is recommended that you serve this dish with fried Poppadoms, Rasmati rice, a select assortment of chutney and pickles, shredded coconut, sultanas (golden raisins), and pine nuts, all arranged in small side dishes.

KOFTA MEATBALL CURRY

Steps:

• TO MAKE THE KOFTAS.
• In a pan place half of the meat with the ginger, garlic, and the water. Cook over medium heat till the water has evaporated. Remove from the heat and allow to cool.
• To the cooled meat add the rest of the meat, chilli, coriander leaves, mint leaves and the salt.
• In a blender blitz the meat till fine.
• Form the mixture into walnut sized balls with your hands.
• TO MAKE THE CURRY SAUCE.
• Heat the oil in a pan over medium heat and fry the onions till soft. Add the ginger and garlic and cook for 1 minute.
• Add the coriander, cumin, tumeric, and chilli powder, stir, add the tomatoes one by one, add the juice and stir. Cook till the mixture begins to dry out.
• Add the water salt, cardamoms, cloves, cinnamon and bay leaves, stir.
• Add the kofta balls, bring to the boil, reduce the heat and simmer for 5 minutes.
• Gently stir in the yogurt and almonds, cover and cook till the koftas are firm to the touch. Cook 10 minutes. Stir to prevent sticking.
• Stir in half of the coriander leaves.
• Serve garnished the rest of the coriander leaves.

KOFTA CURRY (MEATBALLS)

Steps:

• For Koftas:.
• Combine minced meat with all kofta ingredients.
• Shape into balls.
• shallow fry till golden brown.
• put aside.
• for Curry:.
• fry onions in a little oil, add ginger and garlic and fry together till golden brown.
• Add remaining Curry ingredients with enough water to make a gravy.
• Bring to a boil, add koftas and simmer for about 40-50 minutes.
• garnish with coriander and serve hot with naan bread or pitas or chapati.

DUDHI KOFTA CURRY (INDIAN SQUASH DUMPLINGS)

Steps:

• Prepare the dumplings: Shred zucchini using a food processor or box grater. Collect shreds in a large bowl and mix in salt. Let stand for about 30 minutes.
• Meanwhile, place onion, cashews, garlic, ginger and chiles in a food processor. Pulse until mixture forms a spicy-smelling, slightly chunky paste.
• Wrap zucchini in a clean kitchen towel and squeeze out all the liquid. (Discard the liquid.) Transfer squash back to bowl and stir in onion paste mixture until combined. Add chickpea flour, rice flour and cilantro and stir to combine into a slightly wet batter.
• Working quickly, place a heaping tablespoon of batter in the palm of your hand and squeeze it to condense it into a ball; transfer dumpling to a baking sheet. Repeat with remaining batter to make about 25 dumplings. (The longer you let the batter stand without shaping it, the more liquid the squash will release, making it difficult to handle. Adding more flour will make it manageable, but will also make the dumplings too dense.)
• Pour oil into a wok, Dutch oven or medium saucepan to a depth of about 1 inch. Set over medium heat until a candy or oil thermometer registers 300 degrees. Meanwhile, line a plate or baking sheet with paper towels.
• Once oil is hot, gently slide 8 dumplings into pan. Fry, turning occasionally, until they are honey brown and crisp, about 5 minutes. Remove dumplings with a slotted spoon and drain on the paper towels. Repeat with remaining dumplings. You may need to adjust heat to maintain the oil temperature.
• Make the sauce: Heat ghee or oil in a large saucepan over medium-high heat. Add cumin seeds and cook until they sizzle and darken, 5 to 10 seconds. Immediately add onions, chiles, cashews and raisins. Stir-fry until onion is soft and golden, chiles are pungent, cashews have turned honey brown, and raisins have swelled and darkened, about 5 minutes.
• Add tomatoes, salt and turmeric to the saucepan, stirring once or twice to combine. Transfer to a blender and purée, scraping the inside of the jar as needed, to make a smooth and spicy-sweet red sauce. Pour sauce back into saucepan. Pour 1/2 cup water into blender jar and swish it around; add this liquid to pan. Stir in half-and-half and garam masala.
• Gently add dumplings to sauce, making sure they do not break apart. Heat curry over medium heat until sauce starts to bubble, then lower heat, cover the pan, and simmer until dumplings are warmed through and have absorbed some of the sauce, about 5 minutes; do not stir. Sprinkle with cilantro before serving.

VEGETARIAN KOFTA CURRY

Steps:

• Put the garlic, ginger and green chiles in a food processor, and pulse until you have a coarse paste. Put half the paste into a large bowl. Set the rest aside.
• Add the beans, spring onions, fresh herbs, bread crumbs, egg, garam masala, chile powder and salt to the large bowl with the paste. Mix well with a fork, mashing up the beans as you go into small pieces.
• Heat the oven to 400 degrees and line a sheet pan with parchment paper. Shape the mixture into 1-inch balls and arrange on the pan. Drizzle with 2 tablespoons oil, and bake until lightly browned, about 25 minutes. Set aside.
• Meanwhile, heat the remaining oil in a large skillet over medium. Sauté the onion until soft and translucent, about 5 minutes. Add the remaining garlic, ginger and chile paste, and sauté until light golden brown, about 10 minutes. If using fresh tomatoes, purée them until smooth in the food processor. Stir the tomato purée or crushed tomatoes, coriander and cumin into the skillet, and simmer for about 20 minutes, stirring occasionally.
• Add the kofta to the skillet, and turn the heat to low. If necessary, add enough water for the liquid to come about two-thirds of the way up the sides of the meatballs, then simmer another 15 minutes, stirring occasionally, until the kofta are warmed through and the sauce has thickened. Season with salt and pepper, and garnish with a light dust of garam masala and some extra herbs.

BEEF KOFTA CURRY

Steps:

• Place the minced beef in a mixing bowl along with the ginger, garlic, fennel, cinnamon and chilli powder. Season and, using your hands, mix thoroughly until well combined. From the mixture into small, walnut-sized balls and set aside.
• Place the turmeric, curry powder, passata and sugar in a medium saucepan and bring to the boil. Reduce the heat to a simmer, season well and carefully place the meatballs in the sauce. Cover and cook gently for 15-20 minutes, turning the meatballs occasionally, until they are cooked through.
• Remove from the heat and serve drizzled with very low fat natural yogurt, sprinkled with a pinch of chilli powder and garnished with fresh mint.

LAMB KOFTA CURRY

Steps:

• Combine lamb, chopped onion, garlic and eggs.
• Make small balls.
• Heat oil in a pan and sauté the sliced onions.
• Add the tomatoes and ginger and sauté till liquid evaporates.
• Add turmeric powder, coriander powder, cinnamon powder, pepper powder and chili powder and sauté.
• Add the vinegar and water and bring to boil.
• Gently put the lamb balls into this.
• Cover and simmer for 20 minutes.
• Then stir in curd, milk and peas and cook for 10 more mins.

EASY VEGETARIAN KOFTA CURRY

Steps:

• Heat olive oil and butter in a large saucepan over medium heat. Add cumin seeds, cardamom pods, whole cloves, cinnamon stick, and bay leaf. Cook until spices start to sputter, about 1 minute. Stir in onion, ginger, and garlic. Cook and stir until onion is softened and just starting to brown, about 5 minutes.
• Stir in diced tomatoes, coriander, turmeric, cumin, garam masala, cayenne, and salt. Bring mixture to a gentle simmer; add yogurt and stir well. Add frozen vegetable balls. Pour in hot water to thin sauce slightly to desired consistency. Bring mixture back to a simmer and cook, covered, until sauce is thickened and vegetable balls are heated through, 10 to 15 minutes.