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My review
Kheema Malai Kofta
174
SUSMITA
"This is a very tasty party non-vegetarian dish. You can use minced mutton or minced beef. Serve with pulao or with parathas or pooris."
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Ingredients
1 h servings 809Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- Mix the ground beef, egg, green chile peppers, bread crumbs, ginger, garlic, garam masala, and salt together in a large bowl until evenly mixed. Shape the mixture into balls (koftas) about the size of limes.
- Heat 1 1/2 cups oil in a large, deep skillet or large saucepan to 375 degrees F (190 degrees C). Fry the koftas in the hot oil until browned and crispy on all sides, 10 to 15 minutes.
- To make the gravy, heat 2 tablespoons oil in a deep saucepan over medium heat. Fry the garlic, ginger, red chili powder, garam masala, fennel seed, and salt in the hot oil for 1 to 2 minutes; stir the pureed tomatoes into the mixture and cook until the tomatoes are deep red in color, about 10 minutes. Add the water, fenugreek leaves, and the koftas to the mixture and simmer until thoroughly reheated, another 10 minutes. Pour the cream into the mixture and cook another 2 to 3 minutes. Garnish with cilantro to serve.
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Reviews
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12/30/2009
Never thought I'd like anything to do with Lamb but this was great! Tasty and easy to do. Served it to guests as part of an East Indian feast and everyone loved it !
12/5/2010
This was very very delicious and very easy to make too. I didn`t have fenugreek leaves, so used seeds instead. Great recipe to make meatballs with Indian flavor.
3/8/2015
Excellent sauce...added more cream and milk because it was pasty. Cooked chicken pieces in coconut oil and added them to the sauce. Served over rice with chapati bread. Delicious!