Kofta Curry (Meatballs Curry)

By Swasthi's Recipes · 60 min

Ingredients

Instructions

1. If using nuts or seeds, soak them in half a cup of boiling water. While the curry simmers, drain and grind them with 1/4 cup water to a smooth, thick cream.
2. Heat the oil or ghee in a kadai or deep pot. Add the whole spices (shahi jeera, cloves, green and black cardamom). When they sizzle, add the onions and saute on medium heat for 10 minutes without burning.
3. Lower the heat and keep sauteing until the onions are deep golden brown but not burnt, about 4 more minutes.
4. Add 3 tablespoons water to deglaze and saute for another 3 minutes until the onions look jammy.
5. Stir in the ginger, garlic and green chilies and saute on medium heat for 1-2 minutes until aromatic.
6. Stir in all the ground spices, then the tomato puree. Cook until thick, about 3-4 minutes.
7. Lower the heat. Mix a tablespoon of the cooked masala into the whisked yogurt, then pour this into the pan and cook until blended.
8. Saute the masala for another 3 minutes, add water and bring to a rolling boil, then simmer for 5 minutes.
9. For the koftas, finely chop or pulse the onion, ginger, garlic, green chili (optional), mint and coriander until slightly coarse, without releasing too much moisture.
10. Mix this with the meat, ground spices, egg, oil and salt until well combined. Stir in the bread crumbs just until combined, then divide into 12 equal portions and roll into balls.
11. To deep fry: heat 1/4 to 1/2 cup oil until hot, then fry the koftas for 6-7 minutes in 2 batches and drain. To air fry: preheat the air fryer to the highest heat for 2 minutes, oil the basket, add the koftas, brush with oil and air fry at 380°F (190°C) for 10-12 minutes, shaking halfway through.
12. Cook the curry for at least 5-7 minutes more. Lower the heat, add the hot koftas to the simmering curry, mix gently, cover and cook on low for 25 minutes, stirring every 5-7 minutes.
13. Stir in 2-3 tablespoons of the nut cream and simmer 3-4 minutes until thick enough. Adjust salt and add black pepper for heat. Garnish with coriander leaves.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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