Description
A flavorful and aromatic dish featuring spiced beef meatballs simmered in a rich curry sauce.
Ingredients
Scale
- 450 grams ground beef
- 1 medium onion, grated
- 1 large egg
- 32 grams panko bread crumbs or 15 grams chickpea flour
- 2 tablespoons fresh cilantro, finely chopped
- 1 tablespoon fresh mint, chopped or 1 teaspoon dried mint
- 1 tablespoon ginger garlic paste
- 2 teaspoons garam masala or tikka masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon red pepper flakes or red chili powder
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 tablespoons ginger garlic paste
- 1 tablespoon garam masala
- 1 teaspoon chili powder or paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.75 teaspoon salt, or to taste
- 1 chili pepper, chopped (jalapeno, cayenne, or serrano)
- 1 tablespoon tomato paste
- 375 milliliters crushed tomatoes
- 240 milliliters whole yogurt, whipped
- 2 tablespoons chopped fresh fenugreek leaves or 1 tablespoon dried fenugreek leaves
- 240 milliliters water
- 2 tablespoons heavy cream (optional)
- Fresh cilantro, chopped, for garnish
Instructions
- Combine ground beef, grated onion, egg, bread crumbs or chickpea flour, cilantro, mint, ginger garlic paste, garam masala, cumin, coriander, turmeric, paprika, chili powder, and salt in a large mixing bowl. Mix thoroughly and knead for 3 to 4 minutes until the mixture is homogeneous. Allow to rest briefly.
- Divide the beef mixture into 16 equal portions and shape into smooth, round or cylindrical koftas. Place on a baking sheet lined with aluminum foil. Broil on high heat for 3 to 5 minutes per side, turning once, until lightly browned but not fully cooked through. Remove from oven and set aside.
- Heat olive oil over medium heat in a large pot. Sauté the chopped onion until golden brown. Add ginger garlic paste and cook for 2 minutes, stirring continuously.
- Add garam masala, chili powder, turmeric, cumin, coriander, and salt. Stir thoroughly to coat the onions and cook until fragrant.
- Add chopped chili pepper and tomato paste. Sauté for 2 minutes. Pour in crushed tomatoes and cook for a couple of minutes. Add whipped yogurt and mix thoroughly for a smooth sauce.
- Stir in fenugreek leaves. Pour in water, mixing well to combine. Bring to a gentle simmer and cook for approximately 20 minutes, or until oil begins to appear on the surface. Adjust water to achieve desired sauce consistency.
- Gently add broiled koftas to the simmering sauce. Taste and adjust seasoning or consistency as needed. Increase heat to medium-high until the sauce bubbles, then reduce heat and simmer gently for 10 to 15 minutes to finish cooking the koftas and integrate flavors.
- Garnish the curry with chopped cilantro. Optionally drizzle with cream or more whipped yogurt. Serve hot with steamed basmati rice or warm flatbread.
Notes
- Ensure koftas are not cooked through when broiling to ensure they cook fully in the sauce.
- Adjust the amount of chili peppers based on your spice preference.
- Use fresh cilantro and fenugreek for best flavor but dried alternatives can be used.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Broiling and Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 120mg