Koftay Recipe – Kofta Curry

How to Make Kofta Curry

Kofta Curry is a South Asian and Middle Eastern dish that is made with mince. Small size balls are made with mince and spices mixture. In Pakisatn, India, Iran and Turkey koftas are usually made of lamb, beef, mutton or chicken. In Iran and Pakistan, koftas are served with a spiced gravy and simmer with boiled eggs. Kofta dishes are very popular with South Asian immigrants to the U.K., and are widely available from many Pakistani and Indian restaurants.

I have noticed many people made kofta after frying, once I also tried that way of cooking but I didn’t like that much. My mother cooks in another way and without any doubt it tastes great. Here is our family secret recipe. 🙂

Koftay Recipe

Ingredients

For Kofta

  • Dry mince ½ kg
  • Eggs 2
  • Chickpeas powder ½ cup
  • Salt to taste
  • Red chili powder 1tea spoon
  • Hot spice powder ½ tea spoon

 For the Curry

  • Onions 3 medium (sliced)
  • Ginger paste 2 tea spoons
  • Garlic paste 2 tea spoons
  • Green chilies 2 (chopped)
  • Salt ½ tea spoon or to taste
  • Red chili powder 1 tea spoon
  • Turmeric ½ tea spoon
  • Tomato 2 medium (chopped)
  • Garam masala powder 1 tea spoon
  • Fresh coriander leaves ½ cup
  • Green chilies 4 (sliced)
  • Water as required
  • Oil ½ cup
  • Boiled eggs 4

 

Method

For Kofta

  1. Add all kofta ingredients in food processor to mix well.
  2. Shapes mince mixture into balls. Set aside.

For the Curry

  1. Fry onion in oil until golden brown. Sauté ginger and garlic paste, add a splash of water. Put chopped tomatoes, chopped green chilies, red chili powder, turmeric powder, dry coriander powder and salt. Stir well and cook until tomatoes soft and a good mixture of masala prepares.
  2. Now pour 2 glass water, allow boiling. Put kofta’s one by one. Cover and cook over medium low heat until kofta’s mince tender. High the flame and dries up water.
  3. When oil floats on top, add water according to your required gravy. Cover and cook over medium heat for 5-8 minutes.
  4. Add hot spice powder, fresh coriander leaves and sliced green chilies. Turn off the flame. Simmer with boiled eggs.
  5. Serve hot with roti.

 

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