Navigation Menu

Wednesday, November 9, 2016

Slow Cooker Meatballs/ Kofta curry recipe

I hope everyone had an awesome Happy Halloween, party with your little ghosts, goblins and clicking selfies! We were busy trick or treating so I had put my slow cooker to work with meat balls.

Sometimes mince curry gets boring and unexciting menu for us so I always go with a teeny-weeny modification in ordinary meal, meat balls act as a great replacement of mince curry as they are pleasantly tender and delicious in taste, it’s one of those heavy meals that we oft plate with hot Indian flat bread, the perfect meld of flavors that gets easily sucked in meat balls giving a juicy and delicate texture. This non-veg, meat balls recipe can be eaten with or without curry resulting in a marvelous tang, a great freezer friendly meal. Hubby usually removes balls from gravy and makes a fusion of burger with an extra addition of butter and cheese. He loves to hog deep fried meat balls right away so I have to make an extra lot to fulfill his hankering!

We call it as kofta as this meatloaf dish is basically packed with spices, unique aroma and of course its savory dish, in India kofta’s are basically prepared from mixed varieties of veggies, corn, cottage cheese or tofu.

These Asian inspired beefy meatballs are cooked in a simple yogurt curry with few handy spices giving a nice deep color and turning the whole look of the recipe into an inviting tempting dish. You can make them for dinner or simply serve them as an appetizer by making them half their size and setting out toothpicks for dipping into that delicious cranberry or BBQ sauce, they also wonderfully serve over steamed rice, pasta or Italian bread. Hope you enjoy!

Slow Cooker Meatballs/ Kofta curry recipe

Slow Cooker Meatballs/ Kofta curry recipe,

Preparation Time: 20 minutes
Cooking Time: 60-80 minutes
Total Time: 1 hour, 40 minutes
Serve: 3-4 persons

½ Kg Mince meat
½ cup cooking oil
½  cup, fried onion paste
1 tablespoon garlic paste
1 tablespoon ginger paste
1 cup Greek yogurt
1-2 teaspoon roasted chickpea flour
1-2 tablespoons coriander powder
1-2 tablespoons red chili powder
1 teaspoon turmeric powder
1 teaspoon all spice powder
1 teaspoon cinnamon powder
1 teaspoon black pepper powder
1 teaspoon mace powder
1 teaspoon nutmeg powder
1 tablespoon poppy seeds
1 teaspoon roasted cumin seeds
3-4 small cardamom
4-5 green chilies
2-4 tablespoons roughly chopped cilantro leaves
Salt to taste
3-4 cups Water

  • In a blender, add mince, 2 tablespoons fried onion paste, half cup greek yogurt, 5 green chilies, ½ teaspoon ginger paste, ½ teaspoon garlic paste, 1 tablespoon poppy seeds, roasted gram flour, ¼ tsp mace powder, ½ tablespoon salt, ¼ teaspoon nutmeg powder, ½ teaspoon turmeric powder, 1 teaspoon coriander powder, 1 tablespoon red chili powder, 1 teaspoon roasted cumin seeds, ½ teaspoon all spice or garam masala powder and handful of cilantro or coriander leaves.
  • Blend everything into a smooth paste and make walnut size balls out of the blended mince mixture.
  • Apply a little bit of cooking oil on your palms while making mince balls as the oil is slippery and keeps the meat from sticking to your skin. Apply oil all over the surface of the plate before setting the balls onto the plate.
  • Lets make the gravy, in a wok, heat cooking oil and saute ½ teaspoon ginger and garlic paste for 2-3 minutes.
  • When the paste changes its color to the slightly brown side, then add the fried onion paste and mix, add ½  cup Greek yogurt on a medium flame. Keep stirring the mixture until the yogurt mixes well without curdling.
  • Immediately add 1 teaspoon coriander powder, 1 teaspoon cumin powder, ½ teaspoon turmeric powder, ½ tablespoon red chili powder, ½ teaspoon garam masala powder, ¼ teaspoon cinnamon powder, 1 teaspoon black pepper powder, ¼ teaspoon mace powder, ¼ teaspoon nutmeg powder, 3-4 small cardamom and salt to taste.
  • Bhuno the mixture for 2-3 minutes on a high-medium flame and add 2-3 cups of water. Cover and allow the mixture to cook under a low flame for 15 minutes.
  • When the gravy comes to a boil, slowly and gently drop in meatballs, allow it to cook for 45-60 minutes on a low heat. In between do not stir the gravy otherwise you may end up breaking a few meat balls or kofta.
  • Adjust the consistency of the gravy, seasoning and salt, add roughly chopped fresh cilantro and enjoy!

No comments:

Post a Comment