kofta curry

Kofta curry is a delicious dish of succulent grilled or broiled beef meatballs in a rich, creamy and spicy sauce. It is full of fragrant Indian spices and makes a great weeknight dinner. This low carb meatball curry is also freezer friendly. Great tips for lightening it up also included.

Kofta Curry (Meatball Curry)

beef

onion (medium, grated)

egg (large)

bread crumbs

cilantro (chopped)

mint (fresh, chopped (or 1 teaspoon dry mint))

ginger garlic paste

garam masala (or tikka masala)

cumin (ground)

ground coriander (ground)

turmeric (ground)

paprika

red pepper flakes

salt

olive oil

onion (medium, chopped)

garam masala

chili powder (or paprika)

turmeric

coriander (ground)

salt ((adjust per taste))

chili pepper (chopped (jalapeno or cayenne

tomato paste

tomatoes (*)

yogurt (whole, whipped)

fenugreek leaves (chopped (or 1 tablespoon dried leaves))

water

heavy cream ((optional))

Cilantro (chopped for garnish)

Kofta Curry (Meatball curry)

Place all the ingredients for kofta (meatballs) in a mixing bowl. Mix and knead it well for 3-4 minutes. Let it rest as you prepare the curry.

Heat the olive oil in a cooking pot over medium heat. Add chopped onions and sauté until golden brown.

Add the ginger and garlic paste and stir for 2 minutes. Add the tikka masala, chili powder, turmeric, cumin powder, coriander powder, salt and mix well.

Then add the chili peppers, tomato paste and stir 2 minutes. Next add the crushed tomatoes and stir it in.

Add the whipped yogurt and stir thoroughly. Add the fenugreek leaves, which give a distinctive taste to this dish. 

Then add 1 cup of water and stir (adjust the water as needed). Let it simmer about 20 minutes, until some oil starts surfacing on the top.

Meanwhile, shape 16 smooth and cylindrical (or round) koftas and set aside. Place the koftas on a baking sheet lined with aluminum foil and broil it on high for about 3 to 5 minutes on both sides.

The broiling time may differ with each oven, so make sure to check initial progress. Alternatively the koftas may also be grilled. The koftas do not have to be completely cooked in this process as they will cook further in the sauce.

If necessary, you may use a blender and process the sauce. Add the koftas to the sauce. Adjust seasoning and consistency as needed. 

Increase the heat to medium high and once the curry starts bubbling, lower the heat and simmer for about 10 minutes.

Sprinkle chopped cilantro leaves on the top. You may drizzle cream or whipped yogurt on top.

Serve this beef meatball curry with rice or flat bread. Enjoy!

https://www.youtube.com/watch?v=E5lihEU_EGw

Kebab Kofta Masala is a delicious Indian dish of succulent grilled or broiled meatballs in a rich, creamy and spicy gravy. The gravy in this recipe is much lighter than traditional versions, while retaining its creamy consistency and taste. 

#thedeliciouscrescent #koftacurry #meatballcurry

Full Recipe and Nutrition Facts: https://www.thedeliciouscrescent.com/kofta-kebab-masala/


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How to Make Kebab Kofta Masala

Lauki kofta recipe without deep frying, using paniyaram pan to fry kofta making it one step healthier. Full video, stepwise photos.

Lauki kofta recipe | without deep frying

lauki (bottle gourd)

+ 2 tbsp Gram flour (besan)

green chilli chopped

Chilli powder

Coriander powder

tsp Garam masala

tsp Asafoetida

tsp Turmeric

Cooking soda

tbsp curd

coriander leaves

Salt

tbsp Oil

Onion

Tomato

Cumin seeds

tsp Ginger garlic paste

Cashews

slit green chilli

tsp Red chilli powder

coriander powder

tsp Kasuri methi

tsp Amchoor powder

Coriander leaves

First wash, peel the bottle gourd. Cut off stalk and bottom and cut into 3.

Grate holding it lengthwise, turning all around as you grate to leave out the seeds in middle.

I measured approximately 1 &amp; 1/2 cup lauki loosely packed.

Squeeze out the excess water from grated bottle gourd. Reserve the water.

Add all the other ingredients , spices required for kofta, except oil.

Mix well to get a sticky dough. Set aside until we prepare gravy.

Heat a pan with a tsp of oil. Add cubed onion and cashews.

Saute until the onion turn golden and soft.

Remove in plate for cooling.

In a blender, take cubed tomatoes, sauteed onion.

Grind smoothly without water.

Now again in the same pan, add remaining oil and temper with cumin seeds.

In goes slit chilli, ginger garlic paste.

Just give it a fry.

After that, add ground paste and the spice powders.

Mix and continue cooking until the paste becomes thick.

Add a drizzle of oil and it will be now non sticky and glossy.

In goes the reserved water from lauki. Mix in.

Then add 1 &amp; 1/2 cups water and mix throughly.

Simmer for 6-8 minutes.

While simmering, let's cook kofta.

For gravy

Heat a paniyaram pan and smear with little oil. Once hot, fill the hollows with the kofta batter.

Cook covered in low flame.

Once one side is golden, flip and cook the other side same way.

Make sure the inside of the kofta also cooked thoroughly. Once done, take out.

Transfer the kofta to simmering gravy.

Garnish with coriander leaves and cream if desired to serve.

Cooking kofta

https://www.youtube.com/watch?v=JYglEV4lR68

Lauki kofta recipe without deep frying, using paniyaram pan to fry kofta making it one step healthier. 
My blog post : https://rakskitchen.net/lauki-kofta-recipe-without-deep-frying/
⏱⏱ Time codes ⏱⏱
0:00 - Start
0:08 - Recipe card
0:30 - Grate Lauki 
0:42 - Squeeze liquid out from bottle gourd
0:54 - Add ingredients
1:24 - Batter ready
1:30 - Base gravy
1:32 - Cashews
1:46 - Tomato
1:54 - Ground
2:00 - Temper
2:12 - Ginger garlic paste
2:25 - Add ground mixture
2:28 - Spice powders
2:50 - Add reserved water
3:00 - Water
3:18 - Simmer
3:27 - Make kofta
4:25 - Kofta ready
4:38 - Add kofta to gravy
5:15 - The end

 Prep Time 15 minutes Cook Time 30 minutes
 Servings 18  Kofta
Ingredients
1.5 cups grated lauki bottle gourd
¼ cup + 2 tbsp Gram flour besan
1 green chilli chopped
1 tsp Chilli powder
1 tsp Coriander powder
¼ tsp Garam masala
¼ tsp Asafoetida
¼ tsp Turmeric
⅛ tsp Cooking soda
1 tbsp curd
2 tbsp coriander leaves
Salt
Oil as needed
For gravy
2 tbsp Oil
2 Onion
3 Tomato
1 tsp Cumin seeds
2 tsp Ginger garlic paste
8 Cashews
1 slit green chilli
1 tsp Red chilli powder
1 tsp coriander powder
1 tsp Garam masala
1 tsp Kasuri methi
½ tsp Amchoor powder
¼ tsp turmeric
Coriander leaves
Cream to garnish


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Lauki kofta curry, without deep frying | Bottle gourd kofta

This Indian-inspired kofta curry aka meatballs in curry sauce need nothing else but plain basmati rice and a big spoon!

Indian Spiced Meatballs in Curry Sauce

lbs pork

ginger

tbsp cumin

coriander

cloves

tsp ground cinnamon

nutmeg

tsp black pepper

cayenne pepper

tbsp plain yogurt

vegetable oil

onion

garlic

tbsp cilantro stalks (chopped)

tbsp Indian curry paste (not sauce)

400 gl/14 oz canned chopped tomatoes

black kale/cavolo nero or spinach (chopped)

125 milliliters/1/2 cup light cream/single cream (or coconut milk)

tsp garam masala (optional)

cilantro leaves (chopped)

In a large bowl combine pork, ginger, cumin, coriander, cloves, cinnamon, nutmeg, black pepper, cayenne pepper, salt and plain yogurt.

Roll into golf ball-sized meatballs and brown in 1 tbsp of vegetable oil until golden but not cooked all the way through. Remove to a plate and set aside.

Discard excessive fat but leave approximately 1 tbsp in the pan. Add onions, garlic, ginger and chopped cilantro stalks and cook over low heat without browning for 10 minutes, stirring occasionally.

Add curry paste and stir for a minute, then add canned tomatoes and water, stir to combine, return the meatballs to the pan, and spoon some curry sauce on them to coat them, then turn the heat up and bring to a boil, then turn the heat to low, cover with a lid and simmer for 20 minutes.

Add chopped kale and any other vegetables if using and cook uncovered for 10 minutes longer, stirring once in a while to avoid burning. In the last few minutes add light cream and taste for salt, add more if necessary. (I add no salt to this sauce as Patak's curry pastes are quite salty already!)

Sprinkle with garam masala and chopped cilantro leaves. Serve with basmati rice, naan and/or lentil dhal for a low carb version.

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