| Recipe Name:
Keema Kofta Curry |
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| Category:
Indian |
Sub Category:
Non Vegetarian |
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| Prep Time |
Cook Time |
Serves |
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2 |
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Ingredients: |
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| For kofta: |
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| Minced meat (Keema) |
|
125 g |
| Garlic and green chilli |
|
1/4 tsp each |
| Bread slice |
|
1/2 |
| Egg |
|
1/2 |
| Salt |
|
1/2 tsp |
| Red chilli powder |
|
1/4 tsp |
| Fine minced ginger |
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| For curry: |
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| Onion |
|
50 g (1 small) |
| Ginger |
|
1/2" piece |
| Garlic |
|
4 cloves |
| Tomato |
|
50 g |
| Curd |
|
30 g |
| Salt |
|
1/2 tsp |
| Red chilli powder |
|
1/2 tsp |
| Haldi |
|
1/8 tsp |
| Black cardamom |
|
1 |
| Coriander seeds,cumin seeds |
|
a few each |
| Cinnamon, cloves |
|
a few each |
| Whole black pepper |
|
a few |
| Fat |
|
1 tbsp |
| Coriander leaves |
|
a few |
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Method: |
For kofta
- Soak bread slice in water and squeeze out the water.
- Add to the finely minced meat along with seasoning, minced ginger, garlic and green chilli. Grind the mixture on grinding stone till sticky.
- Add egg and mix well. Keep aside.
For curry
- Roast the dry whole spices and grind them along with ginger and garlic to a fine paste.
- Grate or grind the onion finely.
- Blanch the tomatoes and chop them.
- Heat fat in a thick bottomed pan and fry grated onion to golden brown.
- Add red chilly powder, turmeric and masala paste. Fry for a while.
- Add salt, blanched and chopped tomatoes and beaten curd. Fry till masala is done and fat separates out.
- Add sufficient water to make curry and let the curry boil.
- Make walnut sized balls of keema mixture using wet hands and gently drop them in simmering curry.
- Cook for 15-20 minutes over slow fire till the kofta are cooked.
- Sprinkle with garam masala and chopped coriander. Serve hot.
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