Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

Ingredients Nutrition

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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