Kofte ka Korma or Meat Ball Dumplings in Masala Curry from Maimoona Yasmeen’s Recipes
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Ingredients: For 5 to 6 servings
For Meat Balls:
Boneless mutton: ½ kg
Bengal gram (chana dal): 1 tablespoon
Tomato (tamatar): 1
Ginger garlic paste (adrak lehsan ka paste): 1 tablespoon
Salt (bareek namak): 1 teaspoon
Turmeric powder (haldi powder): ½ teaspoon
Red chilli powder (lal mirch powder): 1 ½ teaspoon
Spices (garam masala powder): ½ teaspoon
Mint leaves (pudine ke patte): a handful
Chopped coriander (kata hua hara dhaniya): a handful
Cooking oil (tel): 2 tablespoons + 1 tablespoon
Procedure:
1. To a pressure cooker, add medium sized mutton pieces, bengal gram or chana dal, chopped tomato, ginger garlic paste, salt, turmeric powder, red chilli powder, spices or garam masala powder, mint leaves, chopped coriander, 2 tablespoons oil and 3/4th tea cup of water.
2. Mix well. Close the lid and pressure cook on medium flame till the mutton gets very soft.
3. Stir fry till the oil separates and allow the cooked mutton to cool down.
4. Grind this mutton without using water.
5. Mold into round shaped balls or koftas while damping the palms with water.
6. Add 1 tablespoon of oil to the frying pan.
7. Shallow fry the koftas or meat balls in turns till they turn brown.
8. Keep these fried koftas aside.
For Masala Curry:
Ingredients:
Sliced dry coconut (kata hua sukha khopra): 1 cup
Peanuts (moong phalli): 1 cup
Onion (pyaaz): 2
Cooking oil: ½ tablespoon + 5 tablespoons
Ginger garlic paste (adrak lehsan ka paste): 1 tablespoon
Turmeric powder (haldi powder): ½ teaspoon
Salt: (bareek namak): 1 ½ teaspoon
Red chilli powder (lal mirch powder): 2 teaspoons
Spices (garam masala powder): ½ teaspoon
Mint leaves (pudine ke patte): a handful
Chopped coriander (kata hua hara dhaniya): a handful
Whole green chillies (sabith hari mirch): 5
Procedure:
1. To a frying pan, add sliced dry coconut and roast.
2. Roast peanuts and peel the skin.
3. Add ½ tablespoon of oil to the pan, add sliced onions and stir fry till golden brown.
4. Grind together roasted dry coconut, peanuts and stir fried onions into a fine paste.
5. Add 5 tablepoons of oil to a pan, add ginger garlic paste. Stir fry for about 15 seconds.
6. Add turmeric powder and add ground masala paste of coconut, peanuts and onions.
7. Mix well, close the lid. Stir frequently to prevent burning.
8. Stir fry till the oil separates and till the raw smell of masala paste disappears.
9. Add salt, red chilli powder, spices or garam masala powder, mint leaves, chopped coriander, whole green chillies and 2 cups of water.
10. Close the lid. Simmer for about 5 minutes.
11. When the temperature comes down, dish out the masala curry.
12. Add fried meat balls or koftas. Very hot curry will dissolve the koftas.
Kofte Ka Korma is ready.
27 авг 2024
