Kofta curry was one of the first curries I cooked in my very first home.
I remember it as I was revelling in that cosy feeling of being in our place. I love keema and this dish was one my children enjoyed as kids and we all still do even to this day.
I remember I had to count out equal kofta’s as they would bicker who got more!
30yrs ago chicken mince was not readily available as now but now we tend to have that more as a healthier option. You can use whatever you like, turkey, pork, beef, lamb or a mix of your choice.
All measurements are level measuring spoons and cups.
2kg chicken mince
1 tsp garlic mince
1 tsp ginger mince
1 small onion blended
1 tsp cumin powder
1 tsp coriander powder
2 tsp curry powder
1 cup fresh coriander chopped
2 tbsp kaduri methi leaves
3 green chillies finely minced
1 tsp salt.
3 tbsp oil
Mix the above together very well. Leave for as long as possible. I try leave overnight but as long as you can is fine.
Prepare a tray, place greaseproof paper and make kofta’s. Place under grill and cook till they are firm and slightly colored.
Retain any juices for the curry, it’s precious stock.
Quarter cup oil
2 sliced onions
2 green chillies slit
1 tsp garlic paste
1 tsp ginger
1 tsp salt
2 fresh tomatoes.
1 large or 2 med potatoes in 2 inch cubes
1 tsp chilli powder
1 tsp tumeric
2 tsp cumin powder
1 tsp coriander powder
1 tsp curry powder
2 tsp kashmiri chilli powder
Half teaspoon of cinnamon powder
Half teaspoon cardamom powder
Heat oil in pan and to it bay leaves and then garlic and ginger.
Sizzle for a few seconds then add the onions. Add salt and cook this on low till onions have softened.
Add your fresh tomatoes. Stir well cover on med/low and cook this till the tomatoes have totally cooked down with onions and oil is splitting.
Add 3 tbsp water and the powered spices.
Cook this down till oil splits.
Add splashes of water and keep cooking it out till oil splits. Cook this for about 5 mins.
Now add your potatoes. Cook potates in the spices for a few minutes covered till slightly done. Add splashes of water if needed to keep it slightly saucy.
When potatoes are half cooked add your retained stock juices and 3 cups of water, your kofta’s, green chillies and cook covered on med till potatoes are almost cooked.
Remove lid, add your cinnamon and cardamom powder good stir and cook for few minutes till oil floats to surface.
Garnish with fresh coriander and let it sit for about 10mins as the sauce will thicken more.
Serve with whatever you wish.
I like a simple pulao.
When your koftas release the juices in the grill, tip it out in a bowl or jug. This helps browning when they go back in.
Just jiggle the tray while they cook under grill to get good coverage instead after removing juices.
Make extra kofta’s and freeze in ziploc bags to use for meatballs, or wraps. Just defrost and grill.
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