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Kabuli Kofta Bahar (Meatball with Chick Peas)
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For the KOFTA (Meat Ball):
1 lb. minced meat
2 finely chopped onion
3 finely chopped green chilies
2 Tbls. green coriander (Leaf)
1 Tbls. Ginger paste
1 Tbls. Garlic paste
1 tsp. cumin powder
1/2 Tbls. red-chilly powder
1/2 Tbls. cardamom powder
Salt to Taste
For the GRAVY (Sauce):
4 medium onions chopped
1 Tbls. garlic paste
1 Tbls. ginger paste
4 Tbls. tomato paste
1/2 Tbls. red-chilly powder
1/2 Tbls. garam masala powder
1/2 Tbls. coriander powder
1/2 Tbls. cumin powder
1/2 Tbls. turmeric powder
2 Tbls. yoghurt
6 Tbls. cooking Oil
Salt to taste
200 grams boiled chick peas
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Meat Ball:
Mix all together minced meat and all other ingredients of kofta. Make a smooth dough.
Make medium size ball (12-15 pcs). Cook in microwave for 5-6 minutes.
Making GRAVY (Sauce):
Keep a pan on the oven with oil and fry chopped onion until it turns brown.
Add tomato paste and all other ingredients of gravy (except boiled chick peas), fry well till the mixture starts separating from oil.
Add 5 cups of water, cook 5-7 minutes.
Add the half-cooked meatballs, boiled chick peas and let it boil for another 10 minutes in medium to slow oven.
www.indianmasterchef.co.uk
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Preparation Time: 40 minutes |
Serves: 2-3 |
| Recipe Origin: India |
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Submitted by: |
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HR Khan-Indian Masterchef
United Kingdom |
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| This recipe has been viewed 5658 times. |
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