Directions

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  1. Grind together onions, ginger, spices, fried onions, roasted chickpeas, and unroasted cashews.
  2. Add this paste into the mince and mix well.
  3. Run the mince in a chopper until it’s very smooth/fine (see the photo below).
  4. Leave the mince to marinate for a few hours.
  5. Heat oil and add 1 tsp chilli powder, 3-4 tbsp coriander powder, 1 cup onion paste, and 1 tbsp ginger & garlic paste. Cook on low/medium heat (slightly covered) stirring occasionally until the water dries out. This may take 30-45 minutes. When it’s ready, you’ll see net-like holes in the masala gravy (see the photo below).
  6. Make even balls of the mince and set aside on a plate.
  7. Add yogurt to the gravy and cook for a while till the water dries out again.
  8. Add water and the meatballs to the gravy. The amount of water is up to you, I like my kofta curry fairly thin.
  9. Bring the curry to a boil and then cover and cook on low heat until done.
  10. Garnish with fresh chopped coriander leaves and steamed rice.

The mince on the left is not chopped enough, the mince should look like the sample on the right.

The net-like holes in the gravy.

Add enough water so that the meatballs are completely immersed.