Ingredients [Koftay]
- Beef: 1 kg
- Piyaz (Onion): 1 large
- Sabz mirchen (Green chillies): 4
- Lehsan (Garlic) paste: 2 tsp
- Adrak (Ginger) paste: 1 tsp
- Namak (Salt): 1¼ tsp [to taste]
- Pissi laal mirchen (Red chilli powder): 1½ tsp
- Bsisan (Gram flour): ⅓ cup [roasted]
- Zeera (Cumin) powder: ½ tsp
- Garm masala (Whole spices) powder: ½ tsp
- Dhaniya (Coriander) powder: 1 tsp
- Cream: 3 tbs
Method
Step 1: Add Piyaz (Onion), Sabz mirchen (Green chillies), Lehsan (Garlic) paste, Adrak (Ginger) paste in a chopper and chop well.
Step 2: Add Beef [prefer to use mince or small pieces of meat]. Add Baisan (Gram flour), Namak (Salt), Pissi laal mirchen (Red chilli powder), Garm masala (Whole spices) powder, Zeera (Cumin) powder, Dhaniya (Coriander) powder, Cream and chop well.
Step 3: Take out the mixture from the chopper and keep it in the fridge for 30 minutes. After that, knead this mixture for 2-3 minutes to make crack-free koftas.
Step 4: Grease hands with Oil/Ghee and make Koftas.
This mixture yields 24-26 Koftas of normal size.
You can freeze Koftas for up to 2 months in the freezer. To cook, first, defrost the Koftay and then fry them for 2-3 minutes before adding to the gravy.
Step 5: Fry Koftay for 2-3 minutes at the medium flame or till a nice golden colour appears.
Ingredients [Gravy]
- Piyaz (Onion): 1 large
- Tamater (Tomatoes): 3 medium
- Dahi (Yogurt): 1 cup
- Namak (Salt): ¾ tsp [to taste]
- Pissi laal mirchen (Red chilli powder): 1 tsp [slightly heaped]
- Paprika powder: ½ tsp [optional]
- Haldi (Turmeric powder): ½ tsp
- Dhaniya (Coriander) powder: ½ tsp
- Pani (Water): 3 glasses
- Sabz mirchen (Green chillies): 3-4
- Sabz dhaniya (Green coriander): 2-3 tbs
- Ublay Anday (Boiled Eggs): as required
- Garm masala (Whole spices) powder: ½ tsp
- Oil: ¾ cup
Method
Step 1: Fry Piyaz (Onion) in hot oil until they become golden at medium flame. Remove fried Piyaz (Onion) from pan and blend it with Tamater (Tomatoes).
Step 2: Add blended paste of Onion and Tomatoes in the same pan and mix. Add Namak (Salt), Pissi laal mirchen (Red chilli powder), Haldi (Turmeric powder), Dhaniya (Coriander) powder, mix and cook at medium flame till the oil separates.
Step 3: Add Dahi (Yogurt), mix, and cook till the masala is ready. Add Pani (Water), mix, cover, and cook at medium to low flame for 3 minutes. Add Koftay, mix, cover, and cook at low flame for 12-15 minutes.
Step 4: Add Sabz mirchen (Green chillies), Sabz dhaniya (Green coriander), Garm masala (Whole spices) powder, mix, and simmer for 3-5 minutes.
Garnish with Boiled Eggs and serve hot.