- 250 gms of mutton/beef/chicken kheema (minced meat)
- 1 egg
- 1 cup chopped coriander leaves
- 3 chopped green chillies
- 1/2 tsp mustard seeds
- 1 tsp Garam Masala
- 1 tsp Coriander Powder
- 2 tsp Red Chilli Powder
- 1/4 tsp of Turmeric
- 2 tsp ginger-garlic paste
- Tomato puree – 1 cup
- 1 large onion fried golden-brown
- 2-3 tbsp oil
- 4 cups of water
- Salt to taste
Method To Prepare Kheema Kofta:
- Take kheema into a large bowl.
- Add an egg, 1 tea spoon of chopped coriander leaves, green chillies, a little pinch of salt and mix well.
- Take off the extra water from it with the help of a seive to make the extra water drain out.
- After the kheema looks like a semi-dry paste, make medium sized balls and keep them in a seprate plate.
Method To Prepare Kheema Kofta Curry:
- Heat a deep pan and add oil for heating.
- Once the oil is heated, add rai dana and let is burst.
- After this, saute onion till dark brown, add ginger-garlic paste, turmeric, red chilli powder, dhaniya powder, garam masala, salt and finally the tomato puree.
- Fry it till the oil leaves masala
- Now, add water to this paste and mix this paste evenly with the water.
- Let this boil for around 5 minutes on high flame.
- Once this curry is hot and boiling, start add the kheema koftas to it. They will not break if you have removed the extra water while preparing koftas nicely. No need to add maida.
- After you have added the koftas, put a lid on the vessel and let it cook for 5-10 mintues under a low flame.
- After 10 minutes, when you open the lid, you shall see a few bubbles coming out of the kheema kofta without breaking them. They will still appear to be nice round balls. This is an indication that the kofta’s are cooked and ready to be served.
Note: This was simple and awesome!