Kofta Masala

Hara Masala Bhare Kofte

Variations - paneer / chicken

Ingredients - Meat Balls

§  1/2 kg minced meat (kheema)

§  1 small sized onion (roughly
chopped)

§  Salt 1/2 tsp

§  2 tbsp coriander and mint leaves
(chopped finely)

§  2 tsp Zaiqa Kofta Masala

§  ½ tsp ginger-garlic paste

§  2 tbsp gram flour (besan, roasted)

§  1 tbsp almonds pwd 

Preparation

1. Grind all ingredients for the meatballs
together into fine paste or use a meat grinder - gives coarser texture.

Stuffing (Optional)

1.     Mix together yogurt 1-2 tbsp (hung curd),
few chopped green chillies (finely chopped), 2 tbsp fresh coriander & mint leaves (finely chopped) and one finely chopped onion.

Please note: this should be dry mix, so make sure the curd has no moisture.

2.     Mix all and keep aside. Flatten a lemon-sized kheema mix and place 1/2 tsp stuffing mixture in the middle and roll back to balls. Keep aside.

Please note: This requires delicate handling and
practice.

For curry:

§  1 cup brown onions (brishta)

§  1 tsp ginger-garlic paste

§  2 onions (ground to paste)

§  2 tomatoes (ground to paste)

§  2 tsp Zaiqa Kofta Masala

§  Salt to taste

§  1-2 bay leaves

§  1 to 2 drops kewra water (optional)

§  Oil 1/4 cup

1.     Heat oil, sizzle bay leaves, add ginger-garlic
paste and onion paste; sauté till light brown. Add tomato puree and sauté until oil separates.

2.     Add Zaiqa Kofta Masala and cook on
low flame till the masala is fully cooked - about 3-4 mins; add water (depending on how much curry you want); add koftas carefully - one by one (as
they tend to break).

3.     Simmer for 10-12 minutes and add
crushed brown onions; simmer on very low heat for another 8-10 minutes.

4.     When done add some freshly chopped coriander leaves and kewra water. Serve hot.