Kofta Curry Meatballs
1 Package Pure Farmland Plant-Based Homestyle Meatballs
2 Tbsp. olive oil
1 medium onion, chopped
2 Tbsp. ginger garlic paste
1 Tbsp. garam masala
1 Tsp. chili powder
1 Tsp. turmeric
1 Tsp. ground cumin
1 Tsp. ground coriander
3/4 Tsp. salt
1 chili pepper, chopped
1 Tbsp. tomato paste
1 1/2 cups crushed tomatoes
1 cup whole yogurt, whipped
2 Tbsp. fenugreek leaves, chopped
1 cup water
2 Tbsp. heavy cream
Heat oven to 375°F. Place Plant-Based Meatballs on aluminum foil-lined baking sheet coated lightly with nonstick cooking spray. Bake 15 minutes; gently turn meatballs over and bake an additional 8 to 10 minutes until internal temperature reaches at least 175°F.
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 tikka masala, chili powder, turmeric, cumin powder, coriander powder, salt and mix well.
Then add the chili peppers, tomato paste and stir 2 minutes. Next add the crushed tomatoes and stir it in.
Add the whipped yogurt and stir thoroughly. Add the fenugreek leaves, which give a distinctive taste to this dish.
Then add 1 cup of water and stir (adjust the water as needed). Let it simmer about 20 minutes, until some oil starts surfacing on the top.
Add the meatballs to the sauce.
Increase the heat to medium high and once the curry starts bubbling, lower the heat and simmer for about 10 minutes. Sprinkle chopped cilantro leaves on the top. You may drizzle cream or whipped yogurt on top.
Serve with rice or flat bread and enjoy!
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