There is no sincerer love than the love of food ~ George Bernand Shaw
Prep Time : 25 mins Cook Time : 45 mins
Serves : 6
For the Koftas (Meat Ball)
- 500 gms fine mince meat (Any meat of your choice. I prefer Mutton or Pork)
- 1 medium Onion, finely chopped
- 2 teaspoon green chilies, finely chopped
- 4 Tablespoon roasted chick pea powder (Besan)
- 2 Teaspoon ginger and garlic paste
- 1 Egg
- 1 Teaspoon Garam Masala
- 1 Teaspoon Roasted Cumin (Zeera) Powder
- 1 Teaspoon Roasted Coriander (Dhania) Powder
- 1/2 Teaspoon Black Pepper powder
- 1 Teaspoon Chilli Flakes
- 1 Cup green Coriander (Dhania), finely chopped
- 1 Slice of bread, made into crumbs
- Salt as per taste
- 2 Cups Oil for deep frying the koftas
For the Curry
- 1 Bayleaf (Tej Patta)
- 3 green Cardamoms (Elaichi)
- 1/2 inch Cinnamon (Dal chini) stick
- 3 Cloves (Laung)
- 3 Tomatoes, blended and made into a puree
- 200 gms Curd (Dahi), whisked
- 3 Medium size onions, deep fried and made into a puree or chopped finely
- 1 Tablespoon Ginger Garlic paste
- 2 Teaspoon Kashmiri Red Chili Powder (adjust to your taste)
- 2 Teaspoon Coriander (Dhania) Powder
- 2 Teaspoon Cumin (Zeera) Powder
- 1 Teaspoon Garam Masala Powder
- 1/2 Teaspoon Turmeric (Haldi)
- 1/2 cup Oil/ Ghee
- 2 cups water
- Salt as per taste
(For the Kofta/ Meat Balls)
- Mix all the ingredients for the kofta/meat balls in a bowl, knead it well and make it into walnut size balls.
- Heat oil in a pan and deep fry the balls till they are golden brown. Fry the meatballs initially on medium heat and later on higher flame. Do not move them too much when you add the meatballs into the oil. Drain them on absorbent paper.
- Do not fry all the meat balls in one go. For better results and to prevent them from breaking, fry them in batches,
For the Curry :
- Heat oil in the pan (you can use the same oil that was used for frying the meat balls) and add the bay leaf, cinnamon stick, green cardamoms and cloves. Sauté for about a minute.
- Add the ginger garlic paste and fry for 2 mins till it is light brown. Then add the fried onions paste and sauté for a minute. Then add all the dry spices ( Turmeric, Chili Powder, Cumin Powder, Coriander Powder, Garam Masala and Salt) and mix well.
- Add the tomato puree and fry till the oil leaves the side of the pan.
- Add the curd and mix well and cook it till the oil floats on the top.
- Add two cups of water and wait till the gravy starts boiling. Then add the fried meatballs to the gravy.
- Cover the pan, lower the heat and cook the meat balls in the gravy for about 15-20 mins.
- Garnish with chopped coriander and green chili and serve with plain rice, roti or Naan.