Prep 20 mins
Cook 1 hr
- 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 asafoetida powder
- 2 tablespoons milk
- 4 pieces saffron, pounded and soaked in the milk
- 1 teaspoon kewda essence
- Mix and keep aside the salt, chili powder, ginger powder, corriander powder, yoghurt, cumin seeds, garam masala, mustard oil and ginger.
- Combine in a bowl the minced meat and all the mixed ingredients well.
- Add khoya and gram flour.
- Knead well.
- Heat ghee in a large heavy bottom pan.
- Add asafoeida, cloves and cardamoms.
- Add yoghurt and 1/2 cup of water and salt.
- Reduce heat and allow it to simmer.
- 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.
- Roll the dough with your palm over a metal plate.
- Slip each kofta carefully into the pan.
- Do not let any kofta stick to the bottom of the pan.
- Add 2 tbsps. more water if the koftas start sticking to the pan.
- Cook till koftas change colour.
- Add 2 1/2 cups of water, kewda essence and saffron.
- Cover and cook for 40 minutes.
- When the gravy thickens remove them from the fire.
- Sprinkle corriander leaves.