I always believe that one should always associate themselves with people who inspire or push you to do your best rather than people who are negative and try to bring you down with their inability to do anything. Thankfully blogging has introduced me to some amazingly inspiring personalities. And this is what I love about the world of blogging, the fact that you end up meeting some seriously creative and passionate people who love sharing their love of food with everyone.
Last year I met Matt from Inspired food who is a very affable young man and a very serious food blogger and fabulous photographer. His blog is full of amazing recipes that he cooks and some beautifully shot food pictures. One has to just glance at his blog to see the amount of dedication he puts into every single post, I actually feel quiet ashamed to even mention my blog next to his wonderful blog.
A few weeks ago I was browsing through his blog and commented on a delicious looking post of “Pork, Veal and Apple meatballs” telling him how lovely they looked and how I would love to make Meatballs too. What I didn’t know was that my comment would get Matt to push me to be creative and make something so delicious and tempting that I had to blog about it too.
I love meatballs, I mean who doesn’t right? “Koftas” as we call them in India are a very luxurious treat reserved usually for special occasions especially the Non vegetarian versions of the Koftas as they require some planning and preparation. I have previously blogged about the vegetarian koftas which are a treat on their own.
And frankly speaking have never tried one with Meat. Also being in Perth, Meat is serious Business here and since I have never tried “Veal” I ended up using “Beef mince”. I also let the Koftas cook in a beautiful Tomato gravy but instead if adding “Cider” like Matt and making it robust, I gave it a smooth and velvety flavour with some “Cashew nuts”, a very Indian twist to his very Australian dish don’t you think?
This curry goes amazingly well with some hot Garlic naans or plain boiled Rice. It is a little heavy and indulgent but hey who said indulgence is bad.
Recipe (Cooking time 60 minutes, serves 6 people)
For the Koftas (meatballs)
500 gms good quality Beef mince
1 medium Onion very finely chopped (you must ensure the Onions are very fine)
1 green chilli finely chopped
1 tsp fresh Ginger paste
1 tsp Fresh Garlic paste
1 tsp Cardamom powder
½ tsp Clove powder
1 tsp Red chilli powder
1 tbsp freshly chopped green Coriander
Salt to taste
1 ½ tbsp Besan/Chickpea Flour (you may need ½ tbsp more if you are unable to bind your koftas).
1 cup Vegetable Oil
Bring all the ingredients for the Kofta except the Oil together and mix well.
Gently make soft medium sized balls. You should be able to make around 15 – 18 balls out of this. If you find that the Koftas are falling apart add ½ tbsp Besan to bind them together. It is important that you immediately fry the koftas and not keep them longer as the Salt & Onion will release water and will break them apart.
Heat the vegetable oil in a non-stick pan or kadhai/wok. Once heated add the meatballs and shallow fry them until Golden brown on all sides. This should take around 10 – 12 minutes. Be careful to not over fry them as they will further cook in the gravy.
Drain on a kitchen towel and keep them aside. Do not throw away the left over oil as we will prepare the gravy in the same pan.
For the Gravy
2 medium Onions roughly chopped
3 medium juicy ripe Tomatoes blanched in hot water
1 tsp Ginger paste
1 tsp Garlic paste
½ cup unsalted Cashew nuts soaked in hot water for 15 minutes or in plain water for a few hours.
1 tsp Red chilli powder
1 tsp Turmeric powder
1 tsp Garam Masala powder
Salt to taste
½ inch Cinnamon stick
In the same pan in which we fried the Koftas, if you have left over oil, add the Onions, Ginger and Garlic and sauté till the Onion is translucent.
Now add the blanched Tomatoes and cook till everything is mushed up.
Let this cool before adding the Onions and Tomato mixture in a grinder. Remove the Cashew nuts from the water and add them as well, blitzing everything in a smooth gravy.
Now in the same pan or a deep bottomed pan add ½ tsp Oil, Cardamoms and Cinnamon. Add the smooth Gravy and cover, letting it cook on a medium flame for 7 – 10 minutes.
You will know the gravy is ready when it starts leaving the sides of the pan. Now add the Red Chilli powder, Turmeric powder and Salt and Garam masala before adding 1 cup of warm water to the gravy (the consistency of the gravy has to be not too thick or too watery, so use your judgement here).
Bring the gravy to a boil before you add the Koftas gently. Let the Koftas gently simmer in the Gravy for 15 minutes or so.
Freshly chopped green Coriander.
1 – 2 tsp fresh Cream for Garnishing or if you want to be healthy use Greek yogurt with is thinned down with some water.
Handful of unsalted Cashew nuts
Before serving Garnish the curry with some Coriander, Cashew nuts, Cream or Yogurt on a bed of plain boiled rice or some hot naans to soak up all the flavours.