Hara Masala Bhare Meat Koftas

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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.

  1. 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.

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