Kofta Curry Recipe

Ah, Kofta Curry! This isn’t just a dish; it’s a warm, aromatic hug in a bowl, packed with spices and flavors that’ll transport you straight to the heart of culinary tradition. This recipe marries juicy, spiced meatballs with a rich, simmering curry sauce. Dive in with me, and let’s create something unforgettable!

Ingredients You’ll Need

Creating the perfect Kofta Curry involves a handful of essential ingredients that come together to create magic in your kitchen. Each component plays a key role, from the spices that provide depth and warmth to the base ingredients offering a luscious texture.

• Ground Meat: Choose lamb for a traditional twist, or beef for a familiar favorite.
• Serrano Pepper: Adds a zesty kick without overpowering the dish.
• Cumin Seeds: Essential for that earthy aroma you’ll recognize instantly.
• Tapioca Flour: A gluten-free binder for your koftas, ensuring they hold perfectly.
• Tomato Sauce: Provides the base for a rich, tangy curry.

Variations

This Kofta Curry recipe is wonderfully versatile, allowing you to adjust it based on your dietary needs or simply to mix things up a bit. Have some fun in the kitchen and make it your own!

• Vegetarian Version: Swap the meat with mashed chickpeas or paneer for a delicious meat-free alternative.
• Spice Level: Adjust the heat by adding more or fewer Serrano peppers to find your perfect balance.
• Creamier Curry: Stir in a splash of coconut milk near the end of cooking for a richer, silkier sauce.

How to Make Kofta Curry

Step 1: Prepare the Kofta

Begin by blending together the onion, garlic, ginger, and Serrano pepper until smooth. Combine this fragrant mixture with the ground meat, spices, and tapioca flour to form your kofta ‘dough’. Shape into 1-inch balls and let rest in the fridge to firm up.

Step 2: Cook the Curry Base

In a heavy pot, heat the avocado oil and toast the cumin seeds until aromatic. Add the cinnamon stick and bay leaves, followed by the onions, cooking until they brown. Stir in minced garlic, ginger, and the remaining Serrano pepper, cooking briefly before adding your spices and tomato sauce.

Step 3: Simmer and Serve

Introduce the water, mixing well, then gently place your koftas into the simmering curry. Cover and let cook until the meatballs are done. For the grand finale, remove the lid and increase heat to reduce the sauce, ensuring the flavors are intensified before serving, garnished with fresh cilantro.

How to Serve Kofta Curry

Garnishes

A sprinkle of fresh, finely chopped cilantro or parsley right before serving not only adds a pop of color but also an aromatic burst that enhances every spoonful.

Side Dishes

Pair your Kofta Curry with steamed basmati rice or warm, fluffy naan bread, which are both perfect accompaniments for soaking up that sumptuous sauce.

Creative Ways to Present

For a lavish presentation, serve your Kofta Curry in a wide-brimmed bowl with vibrant drizzles of yogurt, sprinkled curry leaves, and a side of lemon wedges for a touch of acidity.

Make Ahead and Storage

Storing Leftovers

Place leftovers in an airtight container and store in the refrigerator, where they will stay fresh for up to three days, allowing the flavors to meld beautifully over time.

Freezing

Kofta Curry freezes well! Simply transfer to freezer-safe containers or bags, and store for up to three months. Thaw overnight in the fridge before reheating.

Reheating

Gently reheat on the stove over low heat, adding a splash of water or broth to maintain moisture. Stir occasionally until heated through, and enjoy!

FAQs

Final Thoughts

This Kofta Curry truly offers a feast for the senses, blending tradition with tantalizing flavors. I hope this recipe brings as much joy to your table as it has to mine. Why not give it a try and taste the magic yourself?

Kofta Curry Recipe

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• Author: Villerius
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Gluten Free

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Description

Kofta Curry is a flavorful and aromatic dish featuring tender meatballs simmered in a rich tomato-based curry sauce infused with warm spices. Perfect for a comforting meal, this recipe combines fragrant herbs and spices to create a satisfying dish that’s both hearty and spicy, ideal for serving over rice or with naan bread.

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Ingredients

Units USM Scale 1x2x3x

Meatballs:

• 1/2 onion roughly chopped
• 2 cloves garlic roughly chopped
• 1 inch ginger roughly chopped
• 1/2 Serrano pepper roughly chopped
• 1 pound ground meat (beef or lamb)
• 1 teaspoon salt
• 1 teaspoon coriander powder
• 1/2 teaspoon Kashmiri chili powder
• 1 tablespoon tapioca flour or another type of flour

Curry:

• 1 tablespoon avocado oil
• 1/2 teaspoon cumin seeds
• 1 cinnamon stick
• 2 bay leaves
• 1 onion diced
• 2 cloves garlic minced
• 1 inch ginger minced
• 1/2 Serrano pepper
• 1 cup canned tomato sauce

Spices:

• 1 teaspoon salt
• 1 teaspoon coriander powder
• 1/2 teaspoon Kashmiri chili powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon black pepper

Additional:

• 2 cups water
• Cilantro garnish

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Instructions

1. Prepare the meat mixture: Add the onion, garlic, ginger, and Serrano pepper to a food processor or blender, and blend until smooth, scraping down the sides a few times if needed.
2. Combine meat and flavors: Add the ground meat to the food processor and blend until minced/smooth and well combined with the onion mixture. Pour this into a bowl, along with the spices and tapioca flour.
3. Form the meatballs: Form the meat mixture into 1-inch balls, and set aside in the fridge to firm up for now.
4. Cook the curry: Heat oil in a Dutch oven or heavy pot over medium heat. Once hot, add cumin seeds. When they start to splutter, add the cinnamon stick and bay leaves. Stir briefly, then add the diced onions and cook for 10 minutes until they begin to brown.
5. Add aromatics and sauce: Add garlic, ginger, and Serrano pepper; cook for 1 minute. Then stir in the tomato sauce and spices, cooking for 5-6 minutes, stirring frequently.
6. Add water and cook koftas: Pour in water, mix well, then gently add the meatballs. Cover the pot with a lid, reduce heat to medium-low, and simmer for 12-15 minutes until meatballs are cooked through.
7. Finish cooking: Remove lid, raise heat to high, and cook uncovered for an additional 5 minutes to thicken the sauce if desired.
8. Serve: Garnish with chopped cilantro and serve hot with rice or naan.

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Notes

• Depending on the type of meat and fat content, you might need to add more tapioca flour to help bind the meatballs properly.
• You can substitute tapioca flour with other gluten-free flours such as rice flour or chickpea flour if preferred.
• If you prefer, replace the tapioca flour with a beaten egg for better binding.
• Adjust the amount of Serrano pepper based on your spice preference.

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Nutrition

• Serving Size: 1 bowl
• Calories: 400 kcal
• Sugar: 8 g
• Sodium: 900 mg
• Fat: 25 g
• Saturated Fat: 8 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 4 g
• Protein: 30 g
• Cholesterol: 70 mg