Recipe Description
Koftay is a traditional dish featuring tender, spiced meatballs simmered in a rich and flavorful curry. This dish is a staple in South Asian cuisine, enjoyed with naan, roti, or steamed rice. The perfect blend of spices and slow-cooked gravy makes Koftay a comforting and satisfying meal.
Serving Details
- Servings: 4-5
- Serving Size: 1 bowl per person
Cooking Time
- Preparation Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 25 g
- Fat: 18 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Sodium: 600 mg
Ingredients
For the Koftay (Meatballs):
- 500 g minced beef or lamb
- 1 small onion (finely chopped)
- 2 tablespoons gram flour (besan)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon salt
- 1 egg
- 2 tablespoons fresh coriander (chopped)
- 1 green chili (chopped)
For the Gravy:
- 3 tablespoons oil
- 1 large onion (finely sliced)
- 2 tomatoes (pureed)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt (or to taste)
- 1 teaspoon garam masala
- 1/2 cup yogurt
- 1 cup water
- Fresh coriander for garnish
Instructions
Step 1: Prepare the Koftay (Meatballs)
In a mixing bowl, combine minced meat, onion, gram flour, ginger-garlic paste, red chili powder, coriander powder, turmeric, garam masala, salt, egg, chopped coriander, and green chili. Mix well and form small meatballs. Refrigerate for 15 minutes.
Step 2: Fry the Onions
Heat oil in a pan and sauté the sliced onions until golden brown. Remove half of the fried onions and set them aside for garnish.
Step 3: Prepare the Gravy
Add ginger-garlic paste to the remaining onions and sauté for 1 minute. Then, add pureed tomatoes, red chili powder, cumin powder, turmeric, and salt. Cook until the oil separates.
Step 4: Cook the Koftay
Gently add the prepared meatballs into the gravy. Pour in the yogurt and water. Cover and cook on low heat for 20-25 minutes, stirring occasionally.
Step 5: Final Touch
Once the koftay are cooked, sprinkle garam masala and garnish with fresh coriander and fried onions.
Step 6: Serve
Enjoy hot with naan, roti, or steamed rice.
FAQs
Can I make Koftay with chicken?
Yes, you can substitute beef or lamb with chicken mince, but adjust the cooking time as chicken cooks faster.
Why do my Koftay break while cooking?
To prevent breaking, ensure the meat mixture is well-combined and firm. Adding an egg and gram flour helps bind the meatballs.
Can I make Koftay in advance?
Yes, you can prepare and freeze the meatballs before cooking. Simply thaw and cook when needed.
What can I serve with Koftay?
Koftay pairs best with naan, paratha, or steamed rice.
Can I make a white gravy for Koftay?
Yes, replace the tomato puree with extra yogurt and cream for a rich, white gravy version.
