Plain Kofta Curry

Recipe by
Total Time:
1 - 1.5 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • Mutton keema - 2 pounds
  • Fried onions - 3/4 cup
  • 1 small can - tomato sauce
  • 3 tbsp - whole dhania
  • 3 tbsp - whole jeera
  • 6 - dried whole red chillies
  • 1 tbsp - garam masala powder
  • 1/4 cup - chopped mint leaves
  • 1/4 cup - chopped coriander
  • 1 cup - plain yoghurt
  • 2 tbsp - garlic paste
  • 2 tbsp - ginger paste
  • 1 tbsp - oil
  • Salt to taste

How to Make Plain Kofta Curry

  • Dry roast and grind the whole dhania, jeera and red chillies.
  • Add half of the freshly ground dhania, jeera and red chillies to the keema, and add 1 tbsp of garlic and 1 tbsp of ginger paste.
  • Add the chopped mint leaves and salt.
  • Mix well and leave it aside for 15 mins.
  • In a pan, heat 1 tbsp of oil, add the fried onions and saute them for a few seconds.
  • Add a tablespoon of ginger and garlic paste.
  • Add the remaining dhania, jeera and red chilli powder and the garam masala powder.
  • Saute for another 2 mins.
  • Add the can of tomato sauce and a cup of yoghurt.
  • Add salt to taste and about 2-3 large cups of water.
  • Once the gravy starts to boil - make small balls (the size of a walnut) out of the keema and add them to the gravy.
  • Let the koftas cook in the gravy on high flame for 30 minutes.
  • By then the gravy should also start to thicken and the koftas will be cooked.
  • Now cover and simmer for another 5 minutes.
  • Garnish with coriander.

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