Beef Kofta Curry is a very much popular and traditional recipe of the
Sub-continent and all over the world where peoples of said origin are
living. It is not a healthy one but also a good addition to fine dinning
of main mail course of meals.
Let us have a look of its making/preparation or cooking in MHK’s own
style. We are going to cook it in simple, easy and village style to add
an interesting main course meal dish:
Ingredients:
Beef Mince (بڑے گوشت کا قیمہ): 1 KG
Green Coriander(سبز دھنیا) : 1/2 Cup (Cut fine)
Onion (پیاز) : 2X (Medium Size)
Roasted Black Gram (بھنے ہوئے کالے چنے): 1 Cup
Poppy Seeds (خشخاش): 2 Table Spoon
Green Chilies(سبز مرچ) : 5 X (Cut fine & in length)
Garlic + (Ginger) (لہسن اور ادرک) Paste: 2 Table Spoon
Mix Spices (گرم مصالحہ) Powder: 1 Tea Spoon
Coriander Powder (دھنیا پائوڈر): 2 Table Spoon
Salt(نمک) : 1.5 Tea Spoon
Red Chili Powder (سرخ مرچ) : 1 Table Spoon
Egg (انڈے): 1X
For Gravy:
Green Cardamom (سبز الائچی): 3~4X
Black Cardamom (کالی یا موٹی الائچی): 1X
Cinnamon (دار چینی): 3~4 Sticks
Black Pepper (کالی مرچ):7~8X
Clove (لونگ): 4~5X
Red Chili Powder (سرخ مرچ پائوڈر): 2 Tea Spoons
Turmeric Powder (ہلدی پائوڈر): 1 Tea Spoon
Coriander Powder (دھنیا پائوڈر): 2 Tea Spoons
Salt (نمک): 1.5 Tea Spoon(as per taste)
Oil (تیل): 1/2 Cup
Yogurt(دہی): 1/2 Cup
Ginger (ادرک): 1 Table Spoon (Crushed Form)
Chili Flakes (دڑا مرچ) : 1/2 Tea Spoon
Turmeric Powder( ہلدی) : 1/2 Tea Spoon
Coriander Powder(دھنیا) : 1 Tea Spoon
(Spices can be adjusted according to taste)
Tomatoes(ٹماٹر) : 3 X (Medium Size & Cut fine)
Potatoes(آلو) : 5 X (Medium Size & Cut in cubes)
*-*-*-*-*-*-*-*-*-
Procedure:
*-*-*-*-*-*-*-*-*-
Step-1: Pour all these ingredients in chopper gradually and make a dough
by adding one egg as well for further process.
Step-2: Apply oil on hands and start making of meat balls of size of
your choice.
Step-3: Now set aside the meat balls that desired to be freeze.
Step-4: Now fry the meat balls (kofta) on low to medium flame till they
turn into golden brown.
Step-5: To make the gravy, 1/2 cup oil in which koftas were fried, is
being used. Pour onion in it and initially fry on high flame and when it
becomes transparent then turn the flame to medium.
Step-6: Make paste of that fried onion, 3~4 tomatoes (roughly cut) &
green chilies.
Step-7: In parallel fry the mix whole spices, paste of garlic+ginger and
whole spices.
Step-8: Add powder spices and fry further at low flame by adding a
little amount of water.
Step-9: Now add Paste of onion, tomatoes & green chilies and fry
further for almost five minutes at medium flame.
Step-10: Add 1/2 Cup of curd/dahi (well beated) and stir continuously to
mix in the gravy well. In Parallel put the required amount of water for
gravy on medium flame.
Step-11: When oil is coming out from the corners and gravy become graine
it means it is ready. Now add Koftas one by one and fry for further 2~3
minutes to absorb the gravy taste, colour & essence.
Step-12: Add enough amount of hot water which is required to make the
gravy of sufficient amount, turn the flame high and steam cook for five
minutes.
Step-13: When oil become visible turn the flame to low and further steam
cook for 5~10 minutes.
Step-14: In last sprinkle mix spices powder 1/2 Tea Spoon, Fine Cut
Coriander leaves, Green Chilies 2 to 3 and off the flame and cover with
lid for short while and dish out it.
Tips:
Tip-1: If it is desired to freeze the koftas then they should be fried a
little to dry up the water in it.
Tip-2: These ingredients are helpful in binding the kofta. However eggs
or bread pieces can also be used for the same purpose.
Comments
Post a Comment