Keema Kofta Curry Recipe 2 | Minced Meat Balls in Gravy Step by Step Recipe

Kheema Kofta Curry was the other recipe that hubby dear's Aunty was to demonstrate to us. She did a pretty good job doing that and I am sure this recipe will be made many times going forward.

This recipe is really simple with very less ingredients than the other keema kofta I had already posted. Still looking at my draft I really wonder when I will complete the entire thali that was made and yes I have just one more to go on the list which is a vegetarian one.

Mid term tests are going on for Konda, someone asked me if I was studying. Well that's tough question, I dread thinking of giving an exam, especially at this age. So I empathize and support, there is no other contribution from me than that. I am kind of down with cold and throat infection, so it's kind of tough managing when you feel that you have two heads to carry.  So there is not much of a story I can share.

Make this at home and enjoy with your loved ones!

Kaccha Kheema Kofta Curry Recipe 1

Step by Step Picture Recipe

Keema Kofta Curry Recipe

Ingredients Needed:

For the Keema Balls:

Keema - 250 gms
Coriander leaves - 1/2 cup
Ginger - 2"
Garlic - 4-5 cloves
Green Chilies - 3 medium
Red Chili powder - 1 tsp
Coriander Powder - 1 tsp
Salt to taste

For the Masala Paste:

Onions - 2 medium
Coriander leaves - 1/2 bunch
Coconut, grated - 3 - 4 tbsp
Cloves - 4 -5
Cinnamon - 3"
Ginger - 2"
Garlic - 4 -5 cloves

For the Gravy:

Onions - 1 big
Tomatoes - 1 Big
Clove - 2 - 3
Cinnamon - 2"
Masala Paste - 2 tsp
Coriander powder - 2 tsp
Chili powder - 2 tsp
Turmeric powder a pinch
Salt to taste
Stock from the boiled keema

How to make the Keema Kofta Curry

Wash and drain the keema well. The keema should be really dry.

In a mixer, take half of the coriander leaves, green chilies, ginger, garlic and grind to a smooth consistency without adding water.

Then add chilli powder, salt, half the drained keema, top it with rest of the coriander leaves, coriander powder, remaining keema, cover and grind to a smooth paste.

Remove and make balls of ping pong size. Divide the entire batch into equal size balls.

For the Masala Paste:

As I showed in the Masala paste post, grind all the ingredients to a smooth consistency and use as per requirement.

For the Gravy:

Puree the onions and tomatoes to a smooth liquid.

In a wide pan, heat oil and then cloves, cinnamon. Then pour the onion tomato puree and fry well. When oil starts to come out, add the masala paste. Fry well.

Then add coriander powder, turmeric powder, saute. Then add chili powder, fry for 5 mins. At this stage add the stock you get from the boiled keema balls that you intend to fry.

Simmer for the gravy to cook, when the gravy starts to roll, gently add the kacha keema balls and place them in the gravy. Remember you should not use any ladle, simmer and allow to boil. Using a cloth, rotate the pan to make sure all the balls turn around and get cooked on all sides.

This takes about 10 - 15 mins for the gravy to thicken. The gravy is mostly a well coated keema balls that you can serve with rice or roti.

Notes:

The keema balls used in the gravy are the raw ones, you will have to use the stock that you get from boiling the balls that you fry.

Use a wide pan for making the gravy as all the balls have to be placed at the bottom and you shouldn't stir with ladle. The pan is rotated in a circular fashion, to make sure the balls are cooked on all sides.

Aloo Paneer Kofta Curry Recipe ~ Weekend Cooking!

Last weekend when I made the Tomato Pulao in microwave, I was thinking what should be done as the side dish for the pulao. Hubby dear doesn't like just Onion raitha being served along with the pulaos as they hardly ever spicy. So a spicy gravy is what he expects most times. Normally with the ground masala that we make for the tomato pulao, we make cauliflower curry. But this time thought should make something different.

Amma had made this Koftas with Aloo and Paneer. The curry made a great pair with the tomato pulao. I was sure it would have been ever more delicious if you were to serve this with Naans or even plain rotis. Try this for this weekend, I am sure you will love it!

Saturday is going to be an off and I already have fully packed plans. With the Blogging Marathon getting into its final few days, I still have one more dish to make for the final day. I am sure I will finalise by tomorrow.

Now let's get to the recipe!

Aloo Paneer Kofta Curry

For the Koftas
 

Paneer  1/2 cup
Aloo - 2 medium
Maida - 2 tbsp
Green Chilies - 1
Red Chili powder - 1/2 tsp
Salt to taste
Oil for deep frying

For the gravy

Onion paste - 1/2 cup
Ginger Garlic paste - 1 tsp
Tomato puree - 1 cup
Chili powder - 1 tsp
Garam masala - 1 tsp
Cumin powder - 1/2 tsp
Curds - 25 gms / 1.4 cup
Cashewnut paste - 10 nos
Salt to taste
Oil - 2 tsp

How to make the Koftas

When you make the paneer, it's better if you don't try to make a cube out of it. Just store it as such, since you will anyway need to crumble it for the koftas.

Take everything in a bowl, mix well. The maida and aloo should hold the mix well. Shape them into balls and deep fry, Keep it aside.

How to make the Gravy:

Heat a non stick pan with oil. Add the onion paste, saute well. Then add the ginger garlic paste. Keep stirring till the mix is well cooked.

Then add the tomato puree, and chili powder, cumin powder, turmeric powder, garam masala and salt. Simmer till the tomato is well cooked. Simmer and add beaten curds. Make sure to quickly mix everything.

Finally when the tomato sauce is well cooked, takes about 10 mins, add the cashew nut paste.

Simmer for couple of mins.

Finally add chopped coriander.

How to serve the Aloo Paneer Kofta Curry.

Place the fried koftas in a bowl, pour hot sauce over it and serve right away.

Notes: If you are not planning to eat the dish right away, it makes sense not to add the koftas as it will absorb all the sauces. Just before serving, heat the sauce again, if required, pour over the koftas to serve with Rice or roti.

Have a great weekend!

Microwave Carrot Kofta Curry Recipe | Step By Step Recipe

I made this Carrot Kofta Curry to be paired with Subz Pulao. It was quite a combo, though I felt it would have been much better with Naans. I felt the pulao was spicy on its own and would be fine with a raitha. This was the first time I was ever making a Koftas with Carrot and I was wondering how a kofta would hold up it's shape in microwave. I was pleasantly surprised that the shape was retained.

Just two more days to go for the school to close for the boys and they are so restless. But imagine my plight when Konda's and the twins common holiday is only for May. Come June I will again have to plan for lunch boxes. It becomes quite a task getting them agree to something they will want to eat. So when I made this Subz pulao, one wanted only the beans, while the other carrot. So it was a lunch that was exclusively for the elders at home.

This was another recipe I adapted from MW recipe book. The recipe called for Raisins to be stuffed in the Koftas but I avoided it completely. Though later I realized that might have balanced the spice in the koftas.

The book has many such pretty looking gravies, that I am planning to make. so look out!

Step by Step pictures.

Microwave Carrot Kofta Curry Recipe

Ingredients Needed

For the gravy

Onion - 1 medium, puree
Tomato - 2 medium, puree
Chili powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - a pinch
Garam masala - 1 tsp
Salt to taste
Oil - 2 tsp
Coriander leaves for garnish

For koftas:

Carrots - 2 medium, grated
Bread slices - 2 (churned in mixer)
Green Chili, chopped - 1
Ginger paste - 1 tsp
Salt to taste
Garam masala - 1/2 tsp
Yogurt - 1 tbsp

Method to prepare:

For the gravy:

Mix onion paste with oil, turmeric powder, garam masla and red chilli powder in a microwave safe bowl. Microwave for 5 minutes.

Add the tomato puree, mix and microwave for 5 more minutes.
Add 1 cup of water, microwave for 6 more minutes and keep aside.

For the koftas:

Grate Carrots. Then mix carrots with all the ingredients for koftas.

Mix well. Make round balls. Place them on a greased micro safe plate, microwave for 3 minutes.

At the time of serving, place koftas in a serving dish pour the curry over them and microwave for two minutes and serve warm.

Notes:
I made small koftas and got about 12 of them.
Original recipe calls for Chaat masala and Raisins to be added to the koftas but I didn't add them.
If you want to add the raisins, stuff them in the middle when you make the balls.

Sending this to Lataji who wanted us to make a lunch box menu using Microwave for Microwave Easy Cooking event that she is guest hosting this month.