‘Indian food touches your soul before it touches your taste buds’
This was another Sunday lunch special. It is a deeply spiced dish with a luscious and luxurious gravy to be scooped up with hot buttered roti. I used vegan mince here, it works well with beyond meat versus soya for this as it holds together more like minced meat would. If you prefer you can substitute lamb or goat for a more authentic version.
The gravy from this curry gives the typical fragrance you might associate with Indian food. Certainly it can be smelled on your clothes and hair and so travels with you, as it does down the hall way as you are cooking it. I used to dislike this as I would be made fun of at school, but these days I love the aroma for the memories it brings back of grandma and our family round the dinner table.
Ingredients
Koftas
- 2 Beyond Meat Patties
- ¼ cup red onion, diced
- 1 garlic clove, crushed
- 1 tsp. ginger, chopped
- 1 tbsp. fresh coriander, chopped
- ½ tsp. cumin powder
- ½ tsp. coriander powder
- ½ tsp. turmeric
- ¼ tsp. red chilli powder
Gravy
- 2 tbsp. oil
- 1 tbsp. garlic, chopped
- 1 tbsp. ginger, chopped
- 2 onions, finely chopped
- 1 cup tomato puree
- 1 tsp. red chilli powder
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1 tsp. garam masala
- Salt to taste
Method
- For the kofta’s mix all the ingredients together until well combined
- Roll 8-10 meatballs
- Cook kofta’s in a pan on a medium heat, approx. 1.5 minutes per side
- For the gravy, heat the oil, add the garlic and ginger and fry for 30 seconds
- Add the onion and fry the mixture until it starts to caramelize and turn brown (c.30-45 mins)
- Once brown, add all of the spices and mix well
- Add the tomato puree and let simmer for 5 minutes to make sure the gravy has a deep flavor
- Add the meat balls and let simmer for another 5 minutes, on a low heat so as to not overcook the meatballs
- Serve with rice or roti
