KOFTA, OR MEAT BALLS IN GRAVY

Kofta is a bit tricky to make and needs a little practice. So don’t be disillusioned if you don’t get them right on the first attempt. Since kofta require fine mincemeat, the butcher needs to be informed so that he makes the mince accordingly. In our families, when getting meat for koftas, ingredients such as green chillies, onions and fresh coriander leaves are sent to the butcher to add to the meat in the mincing process. Kofta curry is cooked throughout the year and is a great hit with everyone, particularly with those who prefer boneless meat.

FOR THE KOFTA

½ kg fine mincemeat

2 green chillies, finely chopped

3 tbsp roasted chana (chickpeas), powdered 3 tbsp curd (optional)

2 medium-sized onions, finely chopped

1 tsp garam masala powder

1 tbsp oil or desi ghee

25g fresh coriander leaves, finely chopped Salt, to taste

FOR THE GRAVY

4 medium-sized onions, golden fried

(see aloo salan recipe)

200-250g yogurt

½ cup oil

1 tsp garlic paste

4-5 tsp coriander powder

Salt, to taste

1 tsp red chilli powder

½ tsp garam masala powder Chopped fresh coriander, for garnishing

To make koftas, grind together all the ingredients, except mince, in a blender. Remove and add it to the mince. Mix. Now make small round balls by gently rolling the mince in your palms. Wet your hands before making the kofta. This portion makes 12-14 small koftas. For the gravy, blend the golden fried onions with the yogurt in a mixer for a few seconds or until smooth and keep aside. Heat oil in a deep and flat frying pan and add garlic, coriander powder, salt, red chilli powder and garam masala powder. Fry the masala for 2 or 3 minutes with half a cup of water.

When the oil rises on top, add the yogurt and onion mixture. Stir lightly and cook on medium flame for 5 to 8 minutes. When the oil rises again, add about 2 cups of water for the gravy. Once it boils, lower the flame and gently add the koftas one at a time in a single layer. Cook on low flame for approximately 25 to 30 minutes. Do not use a ladle and do not cover the lid as the kofta might break. Just move the cooking pot around a bit so the koftas turn and cook evenly. Garnish with fresh coriander.

Note: Ginger paste is not used for the gravy because it breaks the kofta.