Low Fat Kofta Curry Recipes

Steps:

• Heat olive oil and butter in a large saucepan over medium heat. Add cumin seeds, cardamom pods, whole cloves, cinnamon stick, and bay leaf. Cook until spices start to sputter, about 1 minute. Stir in onion, ginger, and garlic. Cook and stir until onion is softened and just starting to brown, about 5 minutes.
• Stir in diced tomatoes, coriander, turmeric, cumin, garam masala, cayenne, and salt. Bring mixture to a gentle simmer; add yogurt and stir well. Add frozen vegetable balls. Pour in hot water to thin sauce slightly to desired consistency. Bring mixture back to a simmer and cook, covered, until sauce is thickened and vegetable balls are heated through, 10 to 15 minutes.

Steps:

• For Koftas:.
• Combine minced meat with all kofta ingredients.
• Shape into balls.
• shallow fry till golden brown.
• put aside.
• for Curry:.
• fry onions in a little oil, add ginger and garlic and fry together till golden brown.
• Add remaining Curry ingredients with enough water to make a gravy.
• Bring to a boil, add koftas and simmer for about 40-50 minutes.
• garnish with coriander and serve hot with naan bread or pitas or chapati.

Steps:

• PREPARATION:.
• Using a morter and pestle (such as Thai green granite) or a small blender, grind the green chilis (if used) or cayenne, ginger, fenugreek, coriander, turmeric, cumin, mustard seed, pepper, salt and lime juice into a curry paste.
• Soak the Basmati rice for about 30 minutes befre cooking.
• Begin to cook the rice at about the time you start to cook the meatballs.
• METHOD:.
• Mix the meat, cinnamon, cardamom, pepper, garlic, onion and egg into a stiff paste.
• With floured hands, form the meat paste into round balls about the size of a walnut.
• Heat the oil in a skillet and fry the meatballs over moderate heat to a light brown.
• Remove the meatballs from the fat and drain them on paper towels or a rack.
• Add the chopped onion for the curry gravy in the fat remaining in the skillet and fry it until it is just soft, then add the curry paste and cook for five minutes.
• Then transfer the fried curry paste and onion mixture to a pot and add the coconut milk.
• Stir very well over medium heat while bringing the curry gravy to a simmer.
• Then add the meatballs and simmer them in the gravy (curry) for 30 minutes.
• It is recommended that you serve this dish with fried Poppadoms, Rasmati rice, a select assortment of chutney and pickles, shredded coconut, sultanas (golden raisins), and pine nuts, all arranged in small side dishes.