Ingredients with Measurements:
- 500g minced beef
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ginger paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp red chili powder
- 1 tsp salt
- 1/2 cup chickpea flour
- 1/4 cup water
- 2 tbsp vegetable oil
- 2 cups tomato puree
- 1 cup water
- 1/2 cup heavy cream
- Fresh cilantro leaves for garnish
Special equipment needed:
- Large mixing bowl
- Non-stick skillet
- Blender or food processor
Step-by-step instructions:
1. In a large mixing bowl, combine minced beef, onion, garlic, ginger paste, cumin powder, coriander powder, garam masala, red chili powder, and salt. Mix well until all ingredients are evenly distributed.
2. Add chickpea flour and water to the mixture and knead until it forms a smooth dough.
3. Divide the dough into small balls, about the size of a golf ball.
4. Heat vegetable oil in a non-stick skillet over medium heat.
5. Add the meatballs to the skillet and cook until browned on all sides, about 5-7 minutes.
6. Remove the meatballs from the skillet and set aside.
7. In a blender or food processor, puree tomato puree and water until smooth.
8. Pour the tomato puree into the same skillet used to cook the meatballs.
9. Add heavy cream to the tomato puree and stir well.
10. Bring the tomato puree mixture to a simmer over medium heat.
11. Add the meatballs to the tomato puree and simmer for 10-15 minutes, or until the meatballs are cooked through.
12. Garnish with fresh cilantro leaves and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 15g
Protein: 25g
Substitutions for ingredients:
- Ground lamb or chicken can be substituted for beef.
- All-purpose flour can be substituted for chickpea flour.
- Coconut milk can be substituted for heavy cream.
Variations:
- Add diced potatoes or peas to the tomato puree mixture for added texture.
- Use different spices or spice blends to customize the flavor of the meatballs.
- Make the meatballs smaller for bite-sized appetizers.
Tips and tricks:
- Make sure the meatballs are evenly sized for even cooking.
- Don't overcrowd the skillet when cooking the meatballs.
- Use a non-stick skillet to prevent the meatballs from sticking.
Storage instructions:
Store leftover kofta curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the kofta curry in a large serving dish with fresh cilantro leaves sprinkled on top.
Garnishes:
Fresh cilantro leaves
Pairings:
- Basmati rice
- Naan bread
- Raita
Suggested side dishes:
- Roasted vegetables
- Cucumber salad
- Lentil soup
Troubleshooting advice:
- If the meatballs are falling apart, add more chickpea flour to the mixture to help bind them together.
- If the tomato puree mixture is too thick, add more water to thin it out.
Food safety advice:
- Make sure the meatballs are cooked through to an internal temperature of 160°F to prevent foodborne illness.
- Store leftover kofta curry in the refrigerator and consume within 3 days.
Food history:
Kofta curry is a popular dish in South Asian cuisine, particularly in India and Pakistan. It is typically made with ground meat, spices, and a tomato-based sauce.
Flavor profiles:
Spicy, savory, and slightly tangy.
Serving suggestions:
Serve hot with rice or naan bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian