Keema Kofta Curry: Your All In One Experience

Posted by Gauri Satpute on September 21st, 2018

The meatballs in this Keema Kofta Curry recipe are not so deep fried, but it is allowed to cook it in simmering gravy, with the texture & taste of the curry. So, here is the yummy recipe with ingredients and procedure mentioned.

The meatballs are succulent & smooth & bursting with flavors. When preparing the recipe you must be cautious in handling koftas or they may disintegrate. We need to keep the flame low so that they don’t dissolve in gravy. The Kofta curry could be distributed with bread you like or the steamed rice. Try to make it at your home and enjoy with your dear ones.

Ingredients for Keema Kofta Curry:

• curd (yogurt)-1 cup
• tomato-2
• ghee-2 teaspoon
• red chilli-1 teaspoon
• salt as per the taste
• onion-3
• garlic-3 cloves
• turmeric-1 teaspoon
• garam masala powder-1 teaspoon

For Garnishing:

• coriander leaves-2 sprigs

For The Main Dish:

• minced mutton-1 kilograms
• garlic-3 cloves
• green chilli-1
• egg-2
• ginger-2 teaspoon
• green cardamom-3
• garam masala powder-1 teaspoon
• salt as per taste
• Making Keema Kofta Curry:

Step 1) Tip: The components marked under main dish are to be utilised in preparing koftas. To prepare the koftas, clean the keema. You would need a strainer for it. Drain away the water & put the meat beside.

Step 2) Grind together garlic, ginger & green chillies. Drop them into the keema & combine properly with a fork. Make round balls & keep on a greased plate.

Step 3) Heat ghee in a deep-bottomed vessel. Include the onions & cook until they turned pink in hue. Then drop the garlic. Cook until the mixture becomes brown.

Step 4) Drop two cups of water & bring for a boiling. Keep the flame little low & let it simmer for ten mins.

Step 5) Take the koftas one by one & drop them in the boiling water. Close the pan & let it simmer on slow fire for ten mins.

Step 6) Place salt, turmeric powder, curd, garam masala, tomato & chilli powder. Maintain the flame low. Cook until the tomatoes dissolve & gravy becomes thick.

Step 7) Decorate with coriander leaves. Serve piping hot with naan or chapatis. They are also can be eaten with the biryani or rice.

The Author is a foodie & always keep craving for the delicious foods. He is born and brought up in Mumbai. He is expert blogger of non vegetarian food items like keema, chicken, mutton, porks, etc. He literally loves to wander in search of different delicacies. Enjoy his food articles here.