Punjabi Meat kofta curry Recipes

How to Prepare / Make / Cook -Meat kofta curry ?

2 medium onion.s 1 inch piece ginger. 4 flakes garlic. 1 cup curds. 2 big tomatoes, blanched and diced. ½ tsp. Turmertic powder. 1 tsp each of garam masala and ground cumin seeds. 4 green chillies, minced. Handful of coriander leaves.

For koftas… 500 grams boiled minced meat or kheema. 1 egg. 1 hard-boiled egg. 1 msmall onion, minced. 2 green chillies, minced. A few coriander leaves. Minced. A couple of mint leaves, minced. 6 each of cashewnuts and blanched almonds and pistachios. ¼ tsp. Garam masala. Salt to taste.

Grind the meat to a very fine mixture. Break the raw egg into it and mix nicely. Chop coarsely hard-boiled egg and nuts and mix with onion. Mint, coriander, chillies, salt and garam masala. Form the ground meat mixture into big balls around a little of the chopped ingredients. Deep fry the balls to a golden brown colour. Drain thoroughly and set aside. Grind ginger, garlic and onion to a paste. Beat curds thoroughly with 1 cup water. Heat 2 tblsps. Ghee and fry the ground paste to a golden brown colour. Add spices and tomatoes and cook till the ghee separates. Pour in the curd mixture and add chillies. Mix nicely and bring to a rolling boil reduce heat and put in the koftas. Simmer for 5 minutes. Remove and serve garnished with coriander leaves.

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