Ingredients with Measurements:
- 500g ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ginger paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 cup breadcrumbs
- 1 egg
- Salt to taste
- 2 tbsp oil
- 1 onion, sliced
- 2 tomatoes, chopped
- 1 tsp tomato paste
- 1 cup water
- 1/2 cup yogurt
- 1/4 cup cream
- Fresh coriander leaves for garnish
Special equipment needed:
- Food processor or blender
- Large skillet or wok
- Mixing bowl
Step-by-step instructions:
1. In a food processor or blender, grind the onion, garlic, and ginger paste into a smooth paste.
2. In a mixing bowl, combine the ground beef, onion paste, cumin powder, coriander powder, garam masala, red chili powder, turmeric powder, breadcrumbs, egg, and salt. Mix well to combine.
3. Using your hands, shape the mixture into small balls (koftas).
4. Heat the oil in a large skillet or wok over medium-high heat. Add the koftas and cook until browned on all sides, about 5-7 minutes. Remove from the skillet and set aside.
5. In the same skillet, add the sliced onion and cook until softened, about 3-5 minutes.
6. Add the chopped tomatoes, tomato paste, and water. Bring to a simmer and cook for 10-15 minutes, until the tomatoes have broken down and the sauce has thickened.
7. Add the cooked koftas to the skillet and stir gently to coat them in the sauce.
8. In a small bowl, whisk together the yogurt and cream. Add this mixture to the skillet and stir gently to combine.
9. Simmer the curry for another 5-10 minutes, until the koftas are cooked through and the sauce has thickened.
10. Garnish with fresh coriander leaves and serve hot with rice or naan bread.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 13g
Protein: 25g
Sodium: 400mg
Substitutions for ingredients:
- Ground lamb or chicken can be used instead of beef.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Greek yogurt can be used instead of regular yogurt.
- Coconut cream can be used instead of cream.
Variations:
- Add diced potatoes or peas to the curry for extra texture and flavor.
- Use different spices to customize the flavor of the curry.
- Make a vegetarian version of the koftas using mashed potatoes or paneer cheese.
Tips and tricks:
- Make sure to brown the koftas well before adding them to the curry to prevent them from falling apart.
- If the curry is too thick, add more water or broth to thin it out.
- Adjust the amount of spices to your taste preferences.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the curry in a large bowl or platter with rice or naan bread on the side.
Garnishes:
Fresh coriander leaves
Pairings:
- Basmati rice
- Naan bread
- Raita (yogurt dip)
Suggested side dishes:
- Cucumber salad
- Roasted vegetables
- Lentil soup
Troubleshooting advice:
- If the koftas are falling apart, add more breadcrumbs or egg to the mixture to help bind it together.
- If the curry is too spicy, add more yogurt or cream to help balance the heat.
Food safety advice:
- Make sure to cook the koftas and curry to an internal temperature of 165°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Charkassiye Kofta Curry is a traditional Pakistani dish that is typically served during special occasions or festivals.
Flavor profiles:
Spicy, savory, creamy
Serving suggestions:
Serve hot with rice or naan bread.
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Region: Indian