Malai KoftaBy Reshma Fareed
Meat balls in a rich onion garlic tomato curds and fresh cream gravy with spices adapted from a Pakistani recipe with my twist.
1 Kg Mince Meat/Keema (Beef/Mutton/Chicken)
½ Cup Roasted Channa Dal Powder (You Could Use Puttani Or Roast The Channa Dal
And Powder It)
5 6 Green Chilies
2 Large Onions
½ Cup Chopped Coriander Leaves
1 Tbsp Chili Power (More If You Desire)
2 Tsp Coriander Powder
1 Tsp Garam Masala
2 Tsp Salt
Grind All The Above Ingreindts In A Chopper
Make Paties Or Balls Of The Ground Meat And Shallow Fry Till Both Sides Are
Slighty Brown But Not Cooked Completely/Have Done
Ingredients For The Gravy
¼ To 1/2 Cup Oil/Ghee Or Both
4 Large Onion Sliced
10 Cloves Of Garlic/Indian Garlic ¼ Cup
4 Large Tomatoes Chopped
½ Cup Hung Curds
½ Cup Fresh Cream
1 Tbsp Or More Chili Powder
1 Tbsp Coriander Powder
1 Tsp Turmeric
2 Tsp Garam Masala Powder
1 Cup Water
Salt To Taste
Chopped Coriander Leaves And Sliced Green Chilies
In a heavy bottom pan or pressure pot heat oil and slightly brown the onions.
Add the whole peeled garlic, sauté and add a cup of hot water and pressure cook
for three whistles.
Release the pressure and sauté the cooked onion and garlic mashing it till all
the liquid is evaporated.
Add the chili powder, whole jeera, turmeric, coriander powder, salt and sauté
for 30 seconds, now add the chopped onion and sauté for a further 30 seconds and
pressure cook for 3 more whistles.
Release the pressure, add hung curds and fresh cream and keep stirring till the
oil floats on top.
Now add the half fried kofta and cook it on dum till done.
Garnish with chopped coriander leaves and sliced green chilies.
Serve with rotis