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Thursday, 14 February 2013

Kofta (Meatball) curry

paniyaram chutti

There are innumerable ways of making kofta curry,this is my version of a less oily and easy to make recipe.

You will need a paniyaram pan(easily available here,you get it in most of the stores that sell utensils)in case you don't find it please use a pan to shallow fry the koftas.


Ingredients :

1/2 kg Minced Mutton with just a little bit of fat.
3 large onions chopped fine
3 red tomatoes chopped fine
1 tbsp chopped ginger and garlic
1 green chilli minced
3 tbsp olive oil
1 tbsp ginger/garlic paste
1 tbsp methi leaves,you can use the dried kasuri methi too if you don't have fresh,just soak them in some warm water before using.
1 tsp chilli powder
1 tsp cumin powder
1/2 tsp dhania powder
1/2 tsp homemade garam masala powder 
1 large cup curd, well beaten
2 tsp coriander leaves
1 tsp mint leaves
1 cube Amul cheese
1 fresh egg
1 tsp freshly ground pepper
2 tsp fresh cream mixed with a bit of milk
salt to taste

Method:

Wash the mince and drain well,squeeze out as much water as possible,place in a food processor and grind it further,add the cheese cube,pepper,a little salt and the egg and continue to grind,remember not to overdo it,keep it mixed well but not too fine. Place in the fridge for 1/2 an hour. Remove,shape into balls and put it into the paniyaram pan (don't know it by any other name) and fry them till well done.
Take a heavy bottom pan with lid and pour oil into it,add the chopped ginger/garlic,chopped green chill  and the methi leaves,saute well till the ginger and garlic start changing colour,add the chopped onions and fry well till they change to a light pink.As the onions change colour (keep stirring constantly)add the ginger garlic paste and fry well,add chopped tomatoes,sprinkle some salt and keep stirring well,gradually keep adding the dry powders,one at a time sauteing well with each addition and sprinkling some water from time to time.
Once you see that all the masala has mixed well,add a teaspoon of curd and keep sauteing well...finish the curds a teaspoonful at a time,sauteing well between each addition....Do not let the gravy become too dry, add 1/2 or 1 cup water and simmer gently...Add the meatballs and mix gently,allow a lot of gravy to remain as the meatballs absorb some gravy.
Remove and garnish with julienned ginger,methi leaves and a drizzle of beaten cream...

Some tips on the kofta: Do not grind the mince too fine,let it remain a little grainy...Brush the paniyaram pan with a little oil before putting the koftas in it...Keep sauteing well once you add all the masalas,sprinkling generously with water...

Please do try and make this recipe and do tell me how it tasted...remember to share food and serve with love and kindness...

1 comment:

  1. This seems delectable Tasneem. will try it out today!

    ReplyDelete