Monday, January 07, 2013

Keema Kofta Curry

By Mala Ray Chatterjee

Mala Ray Chatterjee is an avid cook and is a fellow-member of the  Kitchen Raagas group on Facebook.  She makes her own homemade meatballs for this kofta curry. 

Stage 1:
Mix with
   300 gms (1/2 lb.) ground meat, washed and strained,
   4 tbsp sattu or roasted besan* (we don't get sattu here so i used the latter),
   1 tsp. garammasala powder,
   1/2 tsp. chilli powder,
   salt to taste,
   1 egg.
Knead well, make into round balls and keep aside.

stage 2: 
Fry 2 large sliced onions, 6 green chilies, 1 inch chopped ginger and 10-14 garlic pods. 
When half done, add 2 large tomatoes and fry till gravy becomes mushy and dark brown. 
Puree in blender.

stage 3:
Pour oil in wok and add kofta balls.
Lower heat to simmer, cover and cook for 10 minutes, then turn koftas over.
Cover and simmer for 10 minutes, add the ground masala from stage 2 3-4 Tbsp. yogurt. Simmer for 10-15 minutes, add 1/2 tsp. garam masala powder and hot water if necessary.
Remove from heat and serve with anything, or as a stand alone dish.

* Besan is gram flour which is available in Indian grocery stores.

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