Quick & Easy Kofta Curry
Serves: 4-5 people
1 packet of Frozen Koftay
1/2 cup crushed fried onion (or 1 large onion, sliced and fried brown)
4-5 tbsp rounded plain yogurt
1 tsp level ginger paste (or 1/2 tsp ginger powder)
1 tsp level garlic paste (or 1/2 tsp garlic paste)
1/2 tsp garam masala powder
1/2 tsp cayenne powder or to taste
1/4 tsp turmeric
1 tsp heaped coriander powder
1 tomato or 2 tbsp of tomato paste
1 tsp level salt
1/4 cup olive oil
- Blend all the above ingredients (except oil and koftay, ofcourse) to a fine paste in a blender. Set this masala paste aside.
- Heat oil in a wide pan at medium heat. Add masala paste and fry well until it becomes thicker and oil starts to leave the masala (about 6-8 minutes).
Stir in 2 cups of water and bring to a boil.
To subdue the masala taste, cover and cook on low for about 10-15 mins (optional step)
Add frozen or thawed koftas, one a time, to the pan. Cover and cook on low heat until koftas are cooked through (about 15 mins). Safe internal temperature is 165 degree F.
Sprinkle some chopped cilantro and serve with raita and rice/roti.
Tip: Kofta curry tastes delicious when garnished with boiled eggs, cut in half.