Kheema Malai Kofta

    1 hour

    This non-vegetarian dish is the star of the party. You can either use minced mutton or minced beef. Great with pulao, parathas or pooris.

    5 people made this

    Serves: 6 

    • ½ kg minced meat
    • 1 tablespoon minced ginger
    • 2 teaspoons minced garlic
    • 4 green chillis
    • 1 teaspoon garam masala
    • 1/3 cup breadcrumbs
    • 1 egg, beaten
    • Salt to taste
    • For gravy
    • 4 tablespoons oil
    • 1 tablespoon ginger, minced
    • 3 cloves garlic, minced
    • ½ teaspoon garam masala
    • 1 teaspoon Kashmiri red chilli powder
    • ½ teaspoon ground fennel seed (saunf)
    • 1 teaspoon sugar
    • Salt to taste
    • 750 grams tomatoes, pureed
    • 1 tablespoon kasoori methi (dried fenugreek leaves)
    • ¼ cup cream
    • 2 tablespoons chopped coriander leaves, for garnish

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. 1. To make Koftas: Mix all the ingredients gently using your hands. Make lime sized balls. Heat oil in a frying pan and shallow fry the koftas, turning frequently so they brown all over. Alternately, you can bake the koftas at 160C for 20 minutes, but you will not get a nice crust this way.
    2. 2. To make gravy: Heat oil in a deep sauce pan. Fry ginger, garlic, and spices. Add pureed tomatoes and cook for 10 minutes on medium heat till tomatoes turn deep red. Add ½ cup water and kasoori methi. Add koftas and simmer 10 minutes. Now add cream. Cook a few more minutes. Garnish with coriander leaves and serve.

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