Methi Kofta

This was a dish I wrote about a few days back. Many of my readers have requested for this dish, so here goes:

1pkt of frozen meatballs (about 20-25) OR 1/2kg mincemeat OR soya cubes
1 large onion, chopped
1cup yogurt, whipped (an individual serving size works too)
1/2tsp kasuri methi (it looks like dried leaves)
1-2tbs oil (any good vegetable oil that has a high smoking point)
water for thinning
spice mix (see below)

Spice Mix:
2tsp ginger paste OR 3tsp ginger powder*
1.5tsp garlic paste OR 2tsp garlic powder*
3/4tsp chili powder**
1/2tsp turmeric powder
1tsp coriander powder
1/2tsp cumin powder
1tsp salt**

* Use either the pastes or the powders. Do NOT use both.
** Reduce or increase according to individual preferences.

If you're using frozen meatballs or soya cubes, skip this step. If you are using mincemeat, then add the spice mix AS IS given above (only adjust the salt and chili if you want its blander/spicier) and mix well. Add 1 egg to the mix and mix well, followed by either 1/4cup breadcrumbs or 2pieces of bread that have been soaked in water and squeezed. That is your binder. Make sure the mince, spices, egg and binder of choice are well mixed before forming the balls. Take a small amount in your hand and form inch/inch and half-long meatballs. It should make anywhere between 15-20, depending on the size. Once the meatballs are formed, you have the choice of frying them before adding it to the curry, or leaving as is and letting it cook in the curry.

To make the curry, add oil to a non-stick pot and add onions, as well as the garlic and ginger paste, if used instead of powders. Cook for 5 minutes until the onions start caramelizing. Add the spice mix to the onions, including garlic/ginger powder if used instead of paste. For those using fresh meatballs, you add the same spice mix again. Cook the spices with the onions, adding just enough water (1-2tbs) to not let it burn until you get the raw smell of the spices out. Once the spices are cooked, add the yogurt. Stir for a minute until blended and then pinch and sprinkle the methi in, pinch by pinch. Be careful about how much you add as adding too much will make it bitter. Stir to blend for a minute, then add water bit by bit to make a slightly thin curry, enough to cover all the meatballs. Don't worry about it being too watery, the meatballs will absorb the water, thickening it to the right amount.

Now is the time to add either the frozen or freshly-prepared meatballs. You can also add soya cubes in place for vegetarians. For uncooked meats, simmer in the curry for about 15-20minutes, checking every 10minutes to see if the curry hasn't dried or burned. For cooked meats and soya, cook for 10-15minutes, checking every 5 minutes. Once done, adjust and cook with extra water for the desired curry thickness and serve with rice. Serves about 4 very hungry people.

If you have any leftovers, you can make Leftover Biryani(see picture below).