Enjoy melt-in-the-mouth soft koftas in tangy spicy gravy. Make this easy and delicious kofta curry in under 40 minutes. So good and aromatic!
Kofta-h means pounded meat. Kofta is a Persian word that means meatballs. Although, vegetable balls and cream (malai) balls and paneer balls are a later adaptation of this dish.
Below you can see a visual presentation of the recipe.
Mix all ingredients of kofta balls in the bowl. Grind the mixture in the food processor to form a fine and thick dough-like mixture.
Roll out 1-inch kofta balls from the mixture and store them in the fridge to firm up until needed.
In a wok or wide pan, fry the onion on low heat until it starts to turn golden.
Add ginger, garlic, green chili, and soaked almond. Let it sizzle for a minute.
Now add ground spices and stir for a few moments until the onions are golden brown.
Then add the tomato chunks. Cover and let tomatoes soften on low heat for 5-7 minutes.
Cook tomato until melting soft and oil separates on the sides of the pan.
Remove from heat and transfer gravy with a slotted spoon to a bowl or food processor leaving excess oil in the wok. Blend the gravy until smooth and set aside. (watch video)
In the same wok heat the remaining oil and add whole spices.
Let it crackle and then add kofta balls in a single layer. Then cover the wok and let it cook on low heat for 5-7 minutes until the color of kofta balls change and they are firm to move.
Add blended gravy, yogurt, and water. Stir carefully and cover the pan again. Simmer on low heat until oil separates on top and the gravy reaches desired consistency.
1Garnish with cilantro, and serve with basmati rice or hot naan.
By Mariam Sodawater