If you want to impress your guests with restaurant style food, here is a great recipe for you! My husband and I both love kheema. So I keep looking for different recipes to make with kheema. Koftas are small flavorful bite sized meatballs. I love the mild fragrant flavor of this kofta curry which goes really well with naan. Enjoy!

What you will need:

How to make it:

• Soak cashews in warm water for at least 30 minutes.
• In a mixer make a paste of the cashews and tomatoes.
• Finely chop onion, coriander leaves, green chilies and cloves of garlic using a food processor (If you don’t have a food processor, chop these ingredients very finely). To this, add the minced meat, red chili powder, coriander powder, chaat masala and garam masala. Add 1/2 teaspoon of salt and 1/2 the amount of cumin powder, turmeric powder and kashmiri chili powder.
• Mix everything well. Make small bite sized balls. This recipe yields around 15 koftas.
• Heat oil in a pan. Fry these koftas till golden brown on a medium flame. You can deep fry or shallow fry them. I prefer to shallow fry the koftas since it is a healthier option. Remove the fried koftas on a paper towel to drain excess oil and set them aside.
• In a pan, take 2 tablespoons of the oil in which the koftas were fried and add minced garlic. Fry till the garlic begins to brown. I like to use the same oil because of all the rich flavors that have been imparted to it by the meat.
• Add in the remaining amount of cumin powder. Then add in the cashew tomato paste and 1/2 cup of water.
• Add the remaining amount of salt, turmeric and the kashmiri chili powder along with sugar.
• Add in the cream. Mix well, and let the mixture come to a boil. Stir frequently to prevent the mixture from sticking to the bottom.
• Add in the kasuri methi. When the mixture is boiling, turn the flame to a simmer and add in the koftas.
• Mix gently. Let the curry come to a boil.

• Enjoy hot with naan or chapati!