Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, beef kofta curry/meat balls. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
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.
Beef kofta curry/Meat Balls is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Beef kofta curry/Meat Balls is something which I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can cook beef kofta curry/meat balls using 24 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Beef kofta curry/Meat Balls:
- Get 1 kg beef mince without fat
- Get 2 tbsp ginger garlic paste
- Get 2 tbsp onion and green chili paste
- Take Sabz dhaniya as required
- Make ready 2 eggs
- Make ready 3 tbsp bhuna hua besan
- Make ready 8 almonds powder form
- Make ready 1 tbsp salt or add to taste
- Take 1 and half tbsp powderd red chili
- Take 1 tbdp crushed coriander
- Get 1 tbsp roasted and roughly crushed cumin seed
- Take Half tsp pisa gram masala
- Prepare For Curry:
- Prepare 1 cup oil
- Take 2 large onion paste
- Make ready 1 and half tbsp ginger garlic paste
- Make ready 3 tomatoes
- Make ready 1 tbsp salt
- Prepare 1 tbsp powderd chili
- Take 1 tbsp crushed coriander
- Get Half tsp haldi
- Take 1/4 tsp pisa gram masala
- Make ready 3 tbsp dahi
- Take Sabz dhaniya for garnishing
Add remaining Curry ingredients with enough water to make a gravy. Beef Kofta Curry, or simply kofte, is a traditional Pakistani curry made of tender meatballs simmered in a spicy, flavorful sauce. You can use any ground meat to make this - I personally prefer beef or lamb when making kofta curry. Whatever type of meat you choose - know that it'll be minced in a food processor, resulting in a truly melt-in-your-mouth meatball.
Instructions to make Beef kofta curry/Meat Balls:
- Qeemy ko hath waly kundi dandy se aik baar dubara koot lein. Besan ko gram tawey py dal ke 1 minut ke liey bhoon lein ke iska color chnge hony lgy or khushbu any lgy.
- Qeemy mn tamam dried ingredients with eggs besan and almond powder sabz,dhaniya dal ke hath se achi trah mix kar lein. Ta ke masala achy se mix hojaey
- Apni marzi ke size ke kofty shape dy kar aik tray mn rkhti jaen. Agar qeema hath ko chipkta ho to thora sa cooking oil hthon py lagake Grease kar lein. Wese beef qeema ni lgta hathon py
- Piyaz or tamatar ka achy se paste bana lein
- Pateely mn oil ko gram karein. Is mn onion and tomato paste dal dein or 4-5 minut ke liey bhunen or sath e ginger garlic paste b add karein
- Jab masaly ki khushbu any lgy or oil nikal aey to is mn baqi masaly add karein dahi b add karein. Or pani ka chhenta lagake bhunen even oil surface py ajaey
- 3 glass water add karein. Or ubaal any ka intzar karein jedy rice pkaty huey krty hn. Jab water boiled hona start ho to is mn one by one sary kofty add krti jaen
- Aanch medium e rkhni hy. Aisy ee halki aanch py 25-30 minut ke liey pkny dein. Chek kar ke dekhen gal gaey hn to flame off kar dein
- End mn sabz,dhaniya or pisa gram masala dalen. Serving bowl mn nikaal ke serve karein. Jazak-Allah
You can use any ground meat to make this - I personally prefer beef or lamb when making kofta curry. Whatever type of meat you choose - know that it'll be minced in a food processor, resulting in a truly melt-in-your-mouth meatball. Beef kofta curry is a very common dish in the Middle East as well as in Southern and Central Asian cuisine. 'Kofta' originates from the Persian word ' koftah ' which means pounded meat. Simply put, they are balls of ground meat, which usually consist of beef, pork, lamb or chicken. Koftas are basically meatballs, the kind you can find not only in the Turkish cuisine but also all over Eastern Europe, Middle Eastern, India or Central Asia.
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