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Kheema Kofta Curry

- submitted by Dahlia on 06-03-2011
(Kola Urindai Kulambu, Meatball Curry)

For the Koftas
Kheema (ground or minced meat) - 1 lb (1/2 kg)
    (You can use ground turkey, ground lamb, ground chicken or any other ground meat. If you cannot find ground meat, grind boneless skinless meat in a blender/mixie and proceed.)
Ginger Garlic Paste - 1 tsp
Red Chilly Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Garam Masala - 1/2 tsp
Salt - 1 tsp
Cilantro - 2 springs (finely chopped)
For the gravy
Onion - 1 (chopped)
Tomatoes - 2 (pureed)
Ginger garlic paste - 2 tsp
Green Chillies - 2 
Cashews (or almonds) - 5
Turmeric Powder - 1/4 tsp
Red Chilly Powder - 1.5 tsp
Corriander Powder - 2 tsp
Garam Masala - 1 tsp
Fennel Powder (or crushed fennel seeds) - 1/2 tsp 
Cumin Powder (or crushed cumin seeds) - 1/2 tsp 
Coconut milk - 1/2 cup (you can also use beaten yogurt instead)
Oil - 1 + 1 tblsp
Salt - to taste
Cilantro - for garnish
1. Take the kheema in a big bowl and add ginger garlic paste, red chilly powder, turmeric powder, garam masala, salt and finely chopped cilatro.
2. Mix well and make lime sized balls with it. Wet your hands while making the balls to prevent the ground meat from sticking.
3. Arrange the koftas in a plate and let it rest while we prepare the gravy.
4. To make the gravy, heat 1 tblsp oil in a wide pan and saute the onions till they are golden brown.
5. Remove from the stove, cool a little and make a fine paste of the onions along with the cashew nuts. (You can skip step 4 by using store bought fried onions).
6. Heat another 1 tblsp of oil in the same pan and add the ground onions-cashew paste to it.
7. Add the ginger garlic paste and green chillies and saute together for a minute or so.
8. Next add the pureed tomatoes, cover and cook till the tomatoes are nicely cooked.
9. Add the turmeric powder, red chilly powder, fennel powder, cumin powder and corriander powder.
10. Add the coconut milk and required water. Add salt and bring the gravy to a boil. 
(You can also use beaten yogurt instead of coconut milk as a healthy alternative. Coconut milk and yogurt gives two different taste to the gravy but both are equally delicious.)
11. Reduce the flame and gently add the koftas to the gravy one at a time. Do not mix once you have added the koftas.
12. Cover and cook on medium low heat for 25-30 minutes till the koftas are well cooked.
13. By now the koftas and oil will be floating on top of the gravy.  Add the garam masala powder and chopped cilantro and simmer for another 5 minutes.
14. Switch off and serve with white rice, any roti varieties or any pulav varieties.

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