Kofta Curry Recipe

Put all the kofta ingredients in a bowl and knead with your hand for 3 to 4 minutes until the mixture turns sticky and holds together.

⏱ 4 min

With wet hands, roll into about 18 smooth balls with no cracks. Chill them on a plate in the fridge while you make the gravy.

⏱ 15 min

Heat the oil in a wide pot on medium heat and fry the sliced onions until golden brown.

⏱ 10 min

Add the ginger-garlic paste, tomatoes, salt, red chilli powder, coriander powder and turmeric. Bhuno until the tomatoes have melted.

⏱ 6 min

Lower the heat, stir in the yogurt and bhuno until the oil separates clearly from the masala.

⏱ 6 min

Add the hot water and bring to a steady simmer. Lower the koftay in one at a time in a single layer. Do not stir: cover and cook on low heat until they firm up.

⏱ 10 min

Now gently shake the pot by its handles to turn them, rather than stirring. Cover and simmer until the koftay are cooked through and the gravy has thickened with oil on top.

⏱ 15 min

Sprinkle over the garam masala and coriander, leave on dum for 3 minutes and serve.

⏱ 3 min