Kashmiri Kofta Curry
Image: Kashmiri Kofta Curry recipe by Kavita Gonsales inspired by Floyd Cardoz Collaboration Masalas
Editor’s note: These recipes are contributed by Floyd’s fans and friends, and not tested by our kitchens. Please send questions to the contributor via their personal account(s), linked below.
by Kavita Gonsalves
Floyd has been an inspiration to me as both a chef and a person. His food —both fine dining and casual fare — resounded with a big thump. Having eaten at his restaurants, conversing over beloved foods, his message hit all the high notes. It makes me very happy to know that his wife, Barkha, continues his life’s work.
Visit Kavita at her blog — Home On My Range — and on Instagram.
SERVES: 4-6
INGREDIENTS:
1 pound ground beef or ground lamb
2 tsp FC + B&B Kashmiri Masala + 1/2 tsp FC + B&B Kashmiri Masala (used at separate times in the recipe, see below)
1/2 tsp kosher salt + 1/2 tsp kosher salt
1 egg
2 Tbsp canola oil
2 large white onions, chopped fine
1 Tbsp ginger garlic paste
1 tsp ginger powder
1 Tbsp coarsely powdered fennel seeds
2 c water
1/4 cup cream
1/4 cup yogurt
fresh cilantro
DIRECTIONS
In a large bowl, mix ground meat, 2 tsp Kashmiri masala, 1/2 tsp kosher salt, and egg. Knead the meat well with your hands till soft and smooth. Form into small meatballs (koftas).
Heat oil in a saucepan on medium heat.
Add chopped onions to hot oil and sauté until golden brown.
Drop ginger garlic paste into browned onions, stir, and sauté for 30 seconds.
Add ginger powder and fennel seeds to onions, stir, and sauté for another 30 seconds.
Sprinkle Kashmiri masala and salt over onions. Pour water into the saucepan, stir, and bring the gravy to a vigorous boil.
Slip the koftas into the bubbling gravy. Cook uncovered for 10-15 minutes over medium heat. Gravy should simmer while koftas cook.
Whisk cream and yogurt together till smooth.
Push the koftas towards the outer edge of the pan, so the center of the pan has just gravy. Reserve a few tablespoons of this cream-yogurt sauce to garnish the Koftas, Drizzle the rest into the gravy in a thin stream, stirring continuously. Fold the koftas back into the middle so they are coated with the creamy gravy. Cook for another 3-5 minutes.
Garnish with fresh cilantro and remaining sauce.
Enjoy with naan or rice.
