Method

For Kofta

• 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