Ingredients with Measurements:
- 500g ground beef
- 1 onion, finely chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 green chilies, finely chopped
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala powder
- 1/2 cup breadcrumbs
- 1/4 cup chopped cilantro
- Salt to taste
- Oil for frying
- 2 cups tomato puree
- 1 cup water
- 1/2 cup heavy cream
Special equipment needed:
- Food processor or blender
- Large frying pan
- Wooden spoon
Step-by-step instructions:
1. In a food processor or blender, combine the ground beef, onion, ginger paste, garlic paste, green chilies, cumin powder, coriander powder, turmeric powder, red chili powder, garam masala powder, breadcrumbs, cilantro, and salt. Pulse until well combined.
2. Using your hands, form the mixture into small balls, about the size of a golf ball.
3. Heat oil in a large frying pan over medium heat. Add the meatballs and fry until browned on all sides. Remove from the pan and set aside.
4. In the same pan, add the tomato puree and water. Bring to a simmer and cook for 5 minutes.
5. Add the meatballs back to the pan and simmer for 10-15 minutes, or until the meatballs are cooked through.
6. Stir in the heavy cream and cook for an additional 5 minutes.
7. Serve hot with rice or naan bread.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 10g
Protein: 20g
Substitutions for ingredients:
Ground beef can be substituted with ground lamb or chicken. Tomato puree can be substituted with canned diced tomatoes.
Variations:
Add vegetables such as peas or potatoes to the curry for a heartier meal.
Tips and tricks:
To prevent the meatballs from falling apart, make sure to thoroughly combine the ingredients and do not overmix.
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 serving dish with a garnish of fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
Rice or naan bread
Suggested side dishes:
Cucumber raita or a side salad
Troubleshooting advice:
If the meatballs are falling apart, add more breadcrumbs to the mixture.
Food safety advice:
Make sure the meatballs are cooked through to an internal temperature of 160°F to prevent foodborne illness.
Food history:
Kofta curry is a popular dish in Indian and Pakistani cuisine.
Flavor profiles:
Spicy, savory, and creamy
Serving suggestions:
Serve hot with rice or naan bread.
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Region: Indian