Telugu-style Kofta Curry

Ingredients

In the Telugu-style Kofta Curry, we have adapted the original Afghan Kofta Challow to suit the flavors and preferences of Telugu cuisine. While the Afghan version typically uses a combination of lamb and beef for the koftas, we have made it more suitable for Telugu cuisine by using either lamb or chicken. Additionally, we have incorporated Telugu spices like red chili powder, coriander powder, cumin powder, and garam masala to infuse the dish with the distinct flavors of Telugu cuisine. We alse have the original recipe for Kofta challow, so you can check it out.

• For the koftas: For the koftas:
• 500g (1.1 lb) ground lamb or chicken 500g (1.1 lb) ground lamb or chicken
• 1 small onion, finely chopped 1 small onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt to taste Salt to taste
• Oil for frying Oil for frying
• For the gravy: For the gravy:
• 2 tablespoons oil 2 tablespoons oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1/2 cup yogurt 1/2 cup yogurt
• Salt to taste Salt to taste
• Fresh cilantro leaves for garnish Fresh cilantro leaves for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground meat, chopped onion, minced garlic, grated ginger, red chili powder, coriander powder, cumin powder, garam masala, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small balls, about the size of a golf ball.
3. 3.
   Heat oil in a deep pan or skillet over medium heat. Fry the koftas in batches until they are golden brown and cooked through. Remove them from the pan and set aside.
4. 4.
   In the same pan, heat 2 tablespoons of oil. Add the chopped onions and sauté until they turn golden brown.
5. 5.
   Add the tomato puree to the pan and cook for a few minutes until the oil separates.
6. 6.
   Reduce the heat to low and add the red chili powder, coriander powder, cumin powder, turmeric powder, garam masala, and salt. Mix well and cook for another minute.
7. 7.
   Whisk the yogurt in a separate bowl and then add it to the pan. Stir well to combine.
8. 8.
   Gently place the fried koftas into the gravy and simmer for 10-15 minutes, allowing the flavors to meld together.
9. 9.
   Garnish with fresh cilantro leaves and serve hot with steamed rice, roti, or naan.

Treat your ingredients with care...

• Ground meat — Ensure that the ground meat is fresh and of good quality to enhance the flavor and texture of the koftas.
• Red chili powder — Adjust the amount of red chili powder according to your spice preference. Add more for a spicier curry or reduce it for a milder version.
• Yogurt — Use thick yogurt for a creamy texture. If you prefer a dairy-free version, you can omit the yogurt and increase the amount of tomato puree for a tangy flavor.

Tips & Tricks

• To make the koftas more flavorful, you can add a tablespoon of finely chopped mint leaves or cilantro to the meat mixture.
• If you prefer a smoother gravy, you can blend the onion and tomato mixture before adding the spices.
• For a richer taste, you can add a tablespoon of ghee to the gravy before adding the koftas.
• If you want to make the dish healthier, you can bake the koftas instead of frying them.
• Leftover kofta curry can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve Telugu-style Kofta Curry hot with steamed rice, roti, or naan. Garnish with fresh cilantro leaves for added freshness and flavor.

Presentation advice

When serving Telugu-style Kofta Curry, arrange the meatballs in the center of the plate and pour the gravy around them. Garnish with a sprinkle of red chili powder and a sprig of fresh cilantro for an appealing presentation.