Kashmiri Kofta (Kashmiri with Meatballs)

Serves 4

  • 1 tablespoon vegetable oil
  • 1½ lbs small meatballs (fresh or frozen, chicken, turkey, or beef)
  • 1 container Maya Kaimal Kashmiri Curry
  • In a medium-sized covered skillet or Dutch oven, heat the vegetable oil over medium heat. Add the meatballs and sauté until browned and mostly cooked through.
  • Add the Maya Kaimal Kashmiri Curry. Simmer covered, over low-heat until the sauce is hot and the meatballs are cooked through, 5 to 8 minutes more. If sauce becomes too thick, add water to thin.
  • Serve over pasta, rice, couscous, or quinoa.

 

 

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