Mrs HaloodieFoodie’s Kofte Curry

Mrs HaloodieFoodie’s Kofte Curry

Mrs HaloodieFoodie's Kofte Curry is a staple dish in our household. It's a quick weeknight meal, that packs a flavour punch.
The secret is browning the kofte/meatballs, which adds a savoury depth to the dish.
Prep Time 10 minutes
Cook Time 40 minutes
Course Lunch, Main Course
Cuisine Indian, Pakistani
Servings 5

Ingredients
  

Kofte/Meatball

  • 330 g beef, lamb or mutton mince (we used Hill Farm Finest beef mince)
  • 330 g chicken mince (we used thigh mince, as it gives a better texture)
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tsp green chilli paste
  • 1 handful coriander leaves diced finely
  • ½ tsp turmeric powder
  • ¾ tsp red chilli powder
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • 10 g salt Approx 1.5%

Kofte sauce

  • 4 tbsp oil
  • 1 tsp cumin seeds
  • 2 medium onions diced
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • ¾ tsp red chilli powder or to taste
  • ¾ tinned plum tomatoes we used a ¾ of 400g tin of plum tomatoes. Approx 300g.
  • 1 medium potatoes optional, cut into wedges
  • salt to taste

Garnishes

  • 3 boiled eggs cut into wedges
  • coriander leaves diced
  • 1 green chilli finely diced

Instructions
 

Kofte sauce

Any questions

  • What is the benefit of mixing meats?
  • Why do you dry fry the kofte?
  • Can you use just lamb, mutton, beef or chicken for the kofte?
  • Can you make the sauce smoother?
Keyword indian food, Kofte Curry, Meatballs

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