Indian Kofta Curry
- 2 pounds 1 kilogram beef mince
- 2 onions (chopped very fine)
- 2 tablespoons garlic paste
- 1 tablespoon ginger paste
- 2 tablespoons garam masala
- 3 tablespoons tomato ketchup
- 1/2 cup coriander leaves (chopped fine)
- 1/2 teaspoon salt
- For the Gravy:
- 3 tablespoons vegetable cooking oil
- 3 onions (chopped very fine)
- 2 tablespoons garlic paste
- 1 tablespoon ginger paste
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon garam masala
- 4 large tomatoes (cubed)
- 2 cups warm water
- Salt to taste
- Steps to Make It
- HIDE IMAGES
- Make the Kofta
- Put the minced beef, chopped onions, garlic paste, ginger paste, garam masala, tomato ketchup, coriander leaves, and salt in a large bowl and mix well.
- Ground meat for kofta meatballs.
- Form the mixture into equal-sized balls and keep on a plate.
- Shaped kofta meatballs.
- Make the Gravy
- Heat the oil in a pan and add the remaining chopped onions. Fry until they are light brown. Add the ginger paste and garlic paste. Fry for 1 minute.
- Onions, garlic past and ginger in the frying pan.
- Add all the powdered spices (coriander, cumin, red chili powder, garam masala, and turmeric) and fry for 2 to 3 minutes.
- Kofta spices added to the frying pan.
- Add the tomatoes and mix well. Fry the masala until the oil begins to separate from the onions and tomatoes.
- Tomatoes added to the frying pan for kofta.
- Add the warm water to the masala and season with salt to taste. Gently add the meatballs and let sit; do not stir for at least 5 minutes.
- Kofta added to the masala to cook.
- Stir gently so as not to break the meatballs.
- Cook uncovered until the meatballs are done, about 10 minutes. The gravy can be as thick as you like, so feel free to add water or cook down gravy as needed.
- Serve with jeera rice and kachumbar salad and enjoy!
