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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Ingredients:
1/2 kg mincemeat |
2 teaspoons salt |
1 teaspoon kashmiri chili powder |
1/2 teaspoon dry ginger powder |
1 teaspoon coriander powder |
3 tablespoons plain yogurt |
1 teaspoon cumin seed |
1 teaspoon garam masala |
2 tablespoons mustard oil |
1 inch ginger, ground |
2 tablespoons fresh coriander leaves, finely chopped |
100 g khoya (dried milk) |
4 tablespoons gram flour |
2 1/2 cups plain yogurt (575ml) |
4 tablespoons melted ghee or 4 tablespoons melted oil |
4 cloves |
4 large cardamoms |
1 teaspoon salt |
1 pinch asafetida powder |
2 tablespoons milk |
4 pieces saffron, pounded and soaked in the milk |
1 teaspoon kewda essence |
Directions:
1. Mix and keep aside the salt, chili powder, ginger powder, corriander powder, yoghurt, cumin seeds, garam masala, mustard oil and ginger.
2. Combine in a bowl the minced meat and all the mixed ingredients well.
3. Add khoya and gram flour.
4. Knead well.
5. Heat ghee in a large heavy bottom pan.
6. Add asafoeida, cloves and cardamoms.
7. Add yoghurt and 1/2 cup of water and salt.
8. Reduce heat and allow it to simmer.
9. Take a tablespoon of the mincemeat mixture and roll it into 2-3 innch (5 cms-7.5 cms) long and 3/4-inch thick.
10. Roll the dough with your palm over a metal plate.
11. Slip each kofta carefully into the pan.
12. Do not let any kofta stick to the bottom of the pan.
13. Add 2 tbsps. more water if the koftas start sticking to the pan.
14. Cook till koftas change colour.
15. Add 2 1/2 cups of water, kewda essence and saffron.
16. Cover and cook for 40 minutes.
17. When the gravy thickens remove them from the fire.
18. Sprinkle corriander leaves.
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