Kofta (Meat balls/ Koftay) recipe by Food Fusion

OIL 5-6 TBS
PYAZ (ONION) CHOPPED 3 MEDIUM
FRY UNTIL ONION ARE LIGHT BROWN
FRIED ONION
PANI (WATER) 4-5 TBS
GRIND WELL
QEEMA (BEEF MINCE) ½ KG
ONION PASTE 2 TBS
KHASHKASH POWDER 2 TBS
GARAM MASALA POWDER ½ TSP
ADRAK LEHSAN CHOPPED ½ TBS
DAHI (YOGURT) 3 TBS
LAL MIRCH POWDER 1 ½ TSP
DHANIA POWDER ½ TSP
ZEERA POWDER ½ TSP
NAMAK (SALT) 1 TSP OR TO TASTE
HARI MIRCH (GREEN CHILIES) 3-4 OR TO TASTE
HARA DHANIA (CORIANDER LEAVES) 2 TBS
GRIND WELL
OIL 5-6 TBS
ADRAK LEHSAN PASTE ½ TBS
REMAINING ONION MIXTURE
ZEERA POWDER ½ TSP
HALDI (TURMERIC) ½ TSP
LAL MIRCH POWDER (RED CHILI POWDER) ½ TBS OR AS REQUIRED
NAMAK (SALT) ½ TSP OR TO TASTE
DHANIA POWDER ½ TSP
DAHI (YOGURT) ¾ CUP
PANI (WATER)

COVER AND COOK FOR 15 MINS ON LOW TO MEDIUM FLAME
ADD KOFTAY
LET THEM COOK FOR 15 MINS ON LOW FLAME
HARA DHANIA (CORIANDER LEAVES) CHOPPED HANDFUL
HARI MIRCH (GREEN CHILIES) CHOPPED 3-4
GARAM MASALA POWDER ½ TSP

• Category

  Cooking