Counter 11 · Meatballs & Mince
Kofta Aloo Meatball and Potato Curry
Soft, herb-flecked beef koftas and chunks of potato simmered in a thin, fiery Pakistani-style shorba gravy and buried under a pile of fresh cilantro.
- Prep
- 25 min
- Cook
- 45 min
- Serves
- 5
- Level
- Medium
Where many kofta curries are thick and creamy, the Pakistani home-style version is brothy and meant for soaking into rice or tearing roti through. Potatoes go in whole-chunked and drink up the spices while the koftas poach alongside. Add a spoonful of roasted chickpea flour, called besan, to the kofta mix; it binds without eggs and gives a nutty edge. Hold off stirring for the first 10 minutes after the koftas go in so they firm up. Heap the cilantro on right before serving.
Method
-
Knead the beef with the besan, half the cilantro, green chiles and 1 tsp salt. Roll into 18 smooth balls and refrigerate.
-
Heat the oil in a wide 5-quart pot over medium-high heat. Fry the onion 8 minutes until golden.
-
Add the ginger garlic paste, chili powder and coriander with a splash of water and stir 1 minute. Add the tomatoes and remaining salt and cook 6 minutes, mashing, until the oil separates.
-
Stir in the potatoes and 4 cups water. Bring to a boil, then lower to a steady simmer for 8 minutes.
-
Slip in the koftas one at a time. Cover and cook 10 minutes without stirring.
-
Gently shake the pot, then simmer uncovered 12 to 15 minutes more, until the potatoes are tender and the koftas are firm and 160 F inside.
-
Heap the remaining cilantro on top and serve with plain basmati rice or chapati.
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