Kofta Kebab Masala

Kofta Kebab Masala is a delicious Indian dish of grilled or broiled meatballs in a rich gravy. However, I have made this gravy much lighter while retaining its creamy consistency and taste.

Kofta Kebab Masala has an extensive list of ingredients. But the two main ingredients I will elaborate about are beef and tomatoes.

HEALTH BENEFITS

I have used 90% lean beef and the broiling process will also help drain off some of the fat. Beef is a very good source of protein, some of the B vitamins (B12, Niacin, B6), zinc, selenium, phosphorus and a good source of iron. I would suggest using grass fed beef for its relatively superior nutrition quality. As it is richer in CLA (conjugate linoleic acid) and omega-3 fats.

Research has shown that CLA is associated with several health benefits. They include prevention of cancer, reducing fat mass, increasing lean body mass, improved blood glucose tolerance, inflammatory system support and cardiovascular health. When it comes to red meat, moderation is recommended.

Tomatoes are a treasure house of antioxidants. They are a rich source of vitamin C, beta-carotene and several phytonutrients. Tomatoes are well known for being an outstanding source of lycopene and for its association with cancer prevention.

This is a very easy dish to prepare and has the characteristic Indian gravy taste that is so popular. Enjoy your delicious Kofta Kebab Masala!

KOFTA KEBAB MASALA

thedeliciouscrescent.com

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Kofta Kebab Masala

Prep Time

30 mins

Cook Time

45 mins

Total Time

1 hrs 15 mins

 

Kofta Kebab Masala is a delicious Indian dish of grilled or broiled meatballs in a rich gravy. However, I have made this gravy much lighter while retaining its creamy consistency and taste.

Course: Entree

Cuisine: Indian

Servings: 6

Calories: 242 kcal

Author: The Delicious Crescent

INGREDIENTS

• KOFTA KEBAB
• 1 pound ground beef 90% lean meat, 10% fat
• 1 onion medium, grated
• 1 egg large
• 1.5 tablespoons chickpea flour or breadcrumbs
• 2 tablespoons bread crumbs
• 2 tablespoons cilantro chopped
• 1 tablespoon mint fresh, chopped or 1 teaspoon dry mint
• 1 tablespoon ginger garlic paste
• 2 teaspoons Tikka masala or garam masala
• 1 teaspoon cumin ground
• 1 teaspoon turmeric ground
• 1 teaspoon paprika
• 1 teaspoon crushed red pepper optional
• 1 teaspoon salt
• GRAVY
• 2 tablespoons olive oil or butter
• 1 onion small, finely chopped
• 1 tablespoon ginger garlic paste
• 1/2 cup double concentrated good quality tomato paste or 2 tablespoons tomato paste with 2.5 cups crushed tomatoes
• 1 Anaheim pepper minced
• 1 teaspoon Tikka masala or garam masala
• 1 teaspoon paprika or chilli powder
• 1 teaspoon turmeric ground
• 1 teaspoon cumin ground
• 1 teaspoon coriander ground
• 1/2 teaspoon salt
• 2 cups water if using tomato paste only
• 1/2 cup yogurt whipped
• 2 tablespoon fenugreek leaves fresh, chopped or 1 tablespoon dried
• 2 tablespoons heavy cream optional
• cilantro chopped, for garnish

INSTRUCTIONS

1. Place all the ingredients for kofta (meatballs) in a mixing bowl. Mix and knead it well for 3-4 minutes. Let it rest as you prepare the gravy.

2. Heat the olive oil in a cooking pot over medium heat. Add chopped onions and sauté until golden brown. Add the ginger and garlic paste and stir for 2 minutes. Add the tomato paste (or crushed tomatoes) and anaheim peppers and stir 2-3 minutes. Add the tikka masala, paprika, turmeric, cumin powder, coriander powder, salt and mix well. Then add 2 cups of water and stir. Add the whipped yogurt and stir thoroughly. Let it simmer about 20 minutes, while broiling the koftas.

3. Shape 18 smooth and round koftas and set aside. Place the koftas on a baking sheet lined with aluminum foil. Broil the koftas on high for 5-8 minutes on one side. Then flip the koftas and broil 5 minutes on the other side. The broiling time may differ with each oven, so make sure to check initial progress. Alternatively the koftas may also be baked, grilled or barbecued. The koftas do not have to be completely cooked in this process as they will cook further in the gravy.
4. If necessary, you may use a blender and process the gravy until smooth. Add the koftas to the gravy. Add the fenugreek leaves, which give a distinctive taste to this dish. Adjust seasoning and gravy consistency as needed. Bring it to a boil and then simmer for about 10 minutes. Sprinkle the chopped cilantro leaves on the top.
5. Serve with rice (may use brown basmati rice) or tandoori naan (Indian flat bread). Enjoy the flavors!

RECIPE NOTES

NUTRITION FACTS

Servings: 6, Serving Size: 3 kofta kebabs with 5 fl oz sauce (1/2 cup + 2 tablespoons)

 

Calories 242, Total Fat 13 g (Saturated Fat 4 g, Polyunsaturated Fat 1.4 g, Monounsaturated Fat 7.3 g), Cholesterol 81 mg, Sodium* 684 mg, Potassium 605 mg, Phosphorus 191 mg, Total Carbohydrate 15 g, Dietary Fiber 3 g, Sugars 6 g, Protein 18 g

 

* The suggested amount of salt is just a guideline and may need to be adjusted. Check for any added salt in spice mixes and other ingredients and adjust.