• • Prep Time
  • 15 Minutes
• • Cook Time
  • 60 Minutes
• • Serving
  • 6
  • 6

Instructions

1. Soak Bengal gram (chana dal) in water for 3-4 hours.
2. Boil minced meat with 3 cups of water and little salt, till water is absorbed and meat is tender.
3. Grind meat into a fine paste.
4. Take garlic, cumin seeds, cardamoms, cinnamon, ginger, peppercorns, red chillies and soaked bengal gram (chana dal) and grind into a fine paste.
5. Mix both the pastes well.
6. Now add corn starch and prepare uniform mixture.
7. Add green chillies, garlic, ginger and onion to dough and mix it well.
8. Heat oil in a deep wok.
9. Shape the dough into small round flattened balls.
10. Dip it into beaten egg and deep fry kofta till golden brown and keep them aside.

For Curry

• 1. Heat oil in a pan and add grated onion and fry till it becomes pink in colour.
• 2. Add garlic and ginger and cook it for sometimes.
• 3. Now add red chilli powder, hot spices, turmeric powder and salt and stir it.
• 4. Add tomato puree and cook till oil gets separated.
• 5. Now add 2 cups of chicken stock or water and let it simmer till gravy becomes little thick.
• 6. Now add curd and kewra water and let it cook for 5-7 minutes more.
• 7. Remove it from flame.
• 8. Just before serving heat the gravy again, add cream and kofta.
• 9. Let it boil for 2 minutes and serve.

Tip

• If kofta breaks during frying, add cornflour to avoid breaking.

• Recipe Type : Curries, Lucknow, Mutton, Non vegetarian, Non Vegetarian, Regional