Koftey Makhani - 'Minced Meatballs Curry'
Created during one of my innovative cooking extravaganzas, this is an extremely unique recipe like no other! Different than the traditional Koftey, if you love Butter Chicken, then this dish is a must try. Butter Koftey! Minced Meat marinated in ground fennel seeds and several other spices, crafted into bites of goodness and fried. A tomato, yogurt and sour cream based curry sauce simmered with an explosion of flavors. Combined together, topped with butter and baked to golden, velvety scrumptiousness. One bite of the moist meatball drenched in the buttery, tomato curry and you will wonder, why has no one thought of this recipe before!
Servings: 8
Ingredients
For the Meatballs
- 4 lbs Minced Beef 85% Lean
- 1/2 tsp ground fennel seeds *finely ground
- 1 1/2 tsp Kashmiri Lal Mirch
- 1/2 tsp turmeric powder
- 2 tsp coriander seeds *finely crushed
- 1 tsp cumin powder
- 1 tsp garam masala powder
- 1 tsp Kosher salt *or to taste
- 1 tsp freshly ground ginger paste
- 1 tsp freshly ground garlic paste
- 1 small yellow onion *finely chopped
- 1 cup golden fried onions
- 1 handful freshly chopped coriander leaves *rinsed, stemmed, chopped
- 3 green chili peppers *slit and deseeded
- 2 tbsp plain yogurt
- 2 tbsp chickpea flour
- Canola oil *for deep frying
For the Curry
- 3 tbsp grape seed oil
- 1 medium yellow onion *finely sliced
- 2 small bay leaves
- 3 cloves
- 2 cardamom pods
- 1 cinnamon stick
- 1 tsp freshly ground garlic paste
- 1 tsp freshly ground ginger paste
- 2 small tomatoes *diced
- 1 cup tomato puree
- 1 cup plain yogurt
- 1 cup sour cream
- 1 cup golden fried onions
- 1 tsp Kashmiri Lal Mirch powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1 tsp garam masala powder
- 3/4 tsp Kosher salt *or to taste
- 1/4 tsp saffron threads *crushed with mortar and pestle
- 2 tbsp butter *unsalted, cubed
Instructions
For the Meatballs
- Rinse and drain the minced meat very well. Place the washed meat in a sieve with large bowl underneath until all residual water is removed (overnight is best, or at least 1-2 hours in fridge). Minced meat should be dry before marinating. Place minced meat in a large mixing bowl.
- In a chopper, add quartered yellow onion, coriander leaves, and green chili peppers and finely chop. Add this mixture to minced meat. In a grinder, add yogurt and fried onions and grind to a coarse paste. Add this yogurt/fried onion paste to minced meat. Then add ginger and garlic pastes and all spices (Kashmiri Lal Mirch, turmeric, cumin, garam masala powders, ground coriander and fennel seeds, and salt). Then sprinkle the chickpea flour on top of the minced meat. With squeaky clean hands, mix very well until all ingredients and spices are throughly combined. Place saran wrap on bowl and place in fridge and let marinate overnight (or at least for 3-4 hours).
For the Curry
- In a cooking vessel, add 3 tbsp grape seed oil and heat on high heat. Once oil is hot, turn heat to medium and add the whole spices (bay leaves, cinnamon stick, cloves and cardamon pods). Stir gently for 1-2 minutes. Now add the ginger and garlic pastes, mix well and cook for an additional 2-3 minutes. Add the sliced yellow onion and fry until golden brown. Add the chopped tomatoes and continue to fry for 5-6 minutes. Turn heat to medium low and then add the ground spices (Kashmiri Lal Mirch, coriander, cumin powders, 1/2 tsp garam masala powder and salt to taste). Add 1-2 tbsp of water to prevent burning of spices, mix well and continue to cook on medium low heat for 2-3 minutes. Now add the tomato puree, mix and continue to cook on medium heat for 15-20 minutes, stirring well as needed.
- In a small mixing bowl, whisk together the yogurt and sour cream. Add 2 cups of water to this mixture and mix well to incorporate into a smooth paste. Now add this to tomato mixture. Turn heat to medium high and bring to a boil. Once boil is reached, turn heat to low, cover pot and cook for 45 minutes.
- While the curry is simmering, remove marinated meatball mixture from fridge. Place a small amount of grape seed oil in palms of hand and form meatballs (makes at least 22 meatballs). Heat Canola oil in a large wok and heat oil on high. Once oil is hot, turn heat to medium high and gently place 10-12 meatballs in oil. Fry on medium high heat for 3 minutes (do not mix). Now turn heat to medium and continue to fry meatballs for 10-12 minutes on medium heat, stirring occasionally until golden brown. Remove fried meatballs and place on paper towel-lined sheets to remove excess oil. Fry the second batch of meatballs in the same manner. Set aside and let cool.
- Uncover curry pot, add the fried onions, mix well, cover again and continue to cook for 5-10 minutes. Now turn heat off and with a slotted spoon, carefully remove all whole spices (cinnamon stick, cloves, cardamom pods and bay leaves). With a hand blender, blend the curry until you achieve a smooth consistency (this may take 3-4 minutes of blending!) Turn heat to medium high and add the crushed saffron threads and remaining 1/2 tsp garam masala powder, mix well and let curry come to a gentle boil. Turn heat to low and gently place the cooled meatballs into the curry, one at a time. Cover and continue to cook on low for an additional 25 minutes (stir once in between, as needed). Remove from heat and let rest for 5 minutes.
- Now carefully transfer meatballs and curry with a large spoon into a baking dish (being gentle so as to keep the meatballs intact) and let slightly cool. Preheat oven to 350 degrees. Add 2 tbsp cubed butter on top, cover baking dish with aluminum foil and bake for 15 minutes. Carefully remove and rest for 15 minutes.
- Koftey Makhani is now ready to serve! Tastes delicious heaped on top of plain Basmati rice. Enjoy. Nosh Farma'aiye!