Ingredients
Meatballs
- Minced meat 1 kg (beef, mutton or even chicken)
- Chopped onion 4 tbsp
- Garlic clove 6-7, sliced
- Fresh coriander 4 tbsp
- Green chilies 3-4, sliced
- Bread slices 4
- Oil 4 tbsp
- Salt to taste
- Red chili powder to taste
- Turmeric powder 1 tsp heaped
- Garam masala 1 tsp heaped
- Coriander powder 3 tsp heaped
- Cumin powder 1.5 tsp heaped
Gravy (for half kg meatballs)
- Oil 1/2 cup
- Onion 1 medium
- Cinnamon sticks 2
- Bay leaves 3
- Cloves 4
- Ginger paste 1 tsp
- Garlic paste 1 tsp
- Tomatoes 2 big
- Tomato paste 2 tbsp (optional)
- Salt to taste
- Red chili powder to taste
- Turmeric powder 1/2 tsp
- Yogurt 1/4 cup
- Coconut powder 1 tsp (optional)
- Coriander powder 1 tsp, heaped
- Garam masala 1/2 tsp
- Green chilies 2-3
- Fresh coriander 2 tbsp
Preparation
- Kofta Prep: In a chopper add chopped onion, garlic cloves, fresh coriander and fresh chilies and bread slices and grind. Take out in a bowl.
- In the same chopper, add minced meat and chop as fine as you can. Fine mince means smooth round meatballs.
- Take out in a mixing bowl and transfer the bread micture to the mince. Add all the powdered spices and knead for 6-7 minutes. More kneading means soft meatballs.
- Grease your hands with oil and shape into meatballs. One batch of 1 kg mince makes about 40-42 meatballs.
- Freeze until you make the gravy.
- NOTE: We will freeze half of the meatballs and prepare gravy for half kg about 20 meatballs.
- Gravy: Blend tomatoes with a little water and transfer to a small bowl.
- Blend onion with a little water.
- Heat oil in a wok and add blended onions, cinnamon sticks, bay leaves and cloves.
- Cook until the onion colour changes to translucent.
- Add ginger paste and garlic paste and cook until the gravy turns grainy.
- Add blended tomatoes, tomato paste, salt, red chili powder and turmeric powder. Cover and cook until the oil separates from the gravy (5-6 minutes).
- Add yogurt and coconut powder. Mix, cover and cook again until oil separates (3-4 minutes).
- Add a cup of water and mix. Now take 20 meatballs out of the freezer and add to the gravy. Without stirring, cover and cook on medium to low for 5 minutes.
- Now remove the lid, move the wok in a circular motion to stir the meatballs.
- Cover and cook on low for 12-15 minutes or until cooked completely.
- Lastly, add garam masala, coriander powder, green chilies and chopped fresh coriander and give a stir.
- Serve with phulka/ roti, or naan.
- Enjoy!