Hyderabadi kofta curry Recipe

Cooking Directions

• STEP 1.In a bowl, mix together minced meat, onions, ginger-garlic paste, green chilies, coriander leaves, red chili powder, turmeric powder, garam masala, and salt.
• STEP 2.Shape the mixture into small balls and deep fry them until golden brown. Set aside.
• STEP 3.In a separate pan, heat oil and add cumin seeds, cloves, cinnamon stick, and cardamom pods. Fry until fragrant.
• STEP 4.Add chopped onions and cook until golden brown. Then, add ginger-garlic paste and cook for another minute.
• STEP 5.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and mushy.
• STEP 6.Remove the mixture from heat and let it cool. Then, blend it into a smooth paste.
• STEP 7.In the same pan, heat oil and add the blended paste. Cook for a few minutes.
• STEP 8.Add yogurt, water, and garam masala. Stir well and bring the gravy to a simmer.
• STEP 9.Add the fried koftas to the gravy and let them simmer for a few minutes to absorb the flavors.
• STEP 10.Garnish with fresh coriander leaves and serve hot with rice or naan bread.

Cooking Tips

• Make sure to fry the koftas on medium heat to ensure they are cooked through and evenly browned.
• You can add a pinch of baking soda to the kofta mixture to make them extra soft and tender.
• For a healthier version, you can also bake the koftas in the oven instead of deep frying them.

Storage and Serving

• Leftover kofta curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry in a pan or microwave before serving.
• Serve the Hyderabadi kofta curry with steamed rice, naan bread, or roti for a complete meal.