Indian Kofta Curry
For the full experience, make this recipe with the Drop Recipes app.
recipe by Tenina Holder https://bit.ly/TheWeekendTable
-
- Total Time
- 1hr 10mins
-
- Serves
- 6
-
- Calories
- 629
A fantastic meatball curry that will last for days and feed your entire neighbourhood. Double the meatballs for double the pleasure. YUM!
Inspired by: https://tenina.com/recipes/indian-kofta-curryrecipe updated 21 Dec. 2021
Ingredients
-
- Onion
- 5
-
- Coriander
- 1 handful
-
- Steamed rice
- as needed
-
- Garlic clove
- 8
-
- Ginger
- 40 g
-
- Extra virgin olive oil
- 50 g
-
- Garam masala
- 2 tablespoons
-
- Ketchup
- 50 g
-
- Pink himalayan salt flakes
- 3 pinches
-
- Ground beef
- 1 kg
-
- Ground coriander
- 2 teaspoons
-
- Ground cumin
- 1 teaspoon
-
- Ground turmeric
- 1 teaspoon
-
- Chili powder
- 1 teaspoon
-
- Garam masala
- 1 teaspoon
-
- Crushed tomatoes
- 800 g
-
- Water
- 400 g
-
- Coriander
- as needed
-
- Extra virgin olive oil
- as needed
Tools
-
Oven
-
Stove
-
TM5
-
Tm5 bowl
-
Frying pan
-
Ceramic baking dish - 13 x 9 x 2"
-
Large mixing bowl
Step preview
- Preheat oven to 200C
- Place onion, garlic, ginger and olive oil into the Thermomix bowl
- Chop with MC fitted - approx 4 sec, speed 5
- Cook - approx 5 min, Varoma, speed 1
- Add garam masala
- Cook *1 min/varoma/speed 1*
- Tip out into a large bowl and add the ketchup, coriander leaves, salt and minced beef
- Roll into balls
- Add extra virgin olive oil to a clean frying pan
- Fry koftas on medium heat until browned, but not cooked through then set aside
- Without cleaning the bowl, place onion, garlic, ginger and olive oil into the Thermomix bowl
- Chop with MC fitted - approx 4 sec, speed 5
- Cook *5 min/varoma/speed 1*
- Add coriander, cumin, turmeric, chilli and garam masala
- Cook *1 min/varoma/speed 1*
- Add tomatoes, water and salt
- Mix with MC fitted - approx 6 sec, speed 4
- Pour the sauce into a large baking dish and place koftas on top
- Bake uncovered - 20 min, 200°C
- Reduce oven temperature to 150°C
- Bake covered - 30 min, 150°C
- Serve with steamed rice and more fresh coriander to garnish