Simple Veal Koftay {Indian Veal Meatball Curry}

Growing up one of my favourite dishes was Koftay. My mom made them in the Hyderabadi style.  They are delicious but a little time consuming to make.  I adapted this recipe from Kashmiri Foodie.  Following her recipes, I have been reminded that you don't need a lot of ingredients to make delicious food!  This recipe uses minimal spices, is simple to make and it's delicious! My boys gave me raving reviews when I made these the first time!  I have made them many times since as they are quick and easy to make.  We enjoy them with roti or naan but I'm sure they would be delicious with some Basmati rice as well.

Simple Veal Koftay

Adapted from Kashmiri Foodie

Marinade:
1 lb ground veal

1/2 onion

1 tsp adrak laysan (ginger garlic paste)

1 green chilli

1/2 tsp garam masala

2 tbsp all-purpose flour

salt to taste

oil

1 onion, chopped

1 large tomato, chopped

1 1/2 tsp adrak laysan (ginger garlic paste)

1/2 tsp garam masala

1/2 tsp red chilli powder (lal mirchi)

salt to taste

1/2 cup water

big pinch of kasoori methi

freshly chopped cilantro

Puree together the onion, green chilli and adrak laysan (I used my immersion blender for this).  Mix this together with the remaining ingredients in the marinade in the list.

In a wide bottom pot, coat bottom of the pot with oil (I used about 3-4 tbsp).  Add the onion and fry until golden brown.

Add tomato, adrak laysan, red chilli powder, garam masala and salt.  Give a stir.  Cover and reduce heat.  Cook until tomatoes have disintegrated.

Meanwhile, roll marinated meat into meatballs.

Add 1/2 cup of water to the pot and stir.  Add the meatballs.  Bring to a boil, cover and reduce heat.  After about 10 minutes, carefully turn the meatballs.  If needed, add more water.  Cover and cook until meatballs are cooked through.

Sprinkle on kasoori methi and chopped cilantro.  Stir and serve with roti or rice!