Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Ground lean meat

  2. 1/4 cup 15g / 1/2oz Chopped onion

  3. 4 Chopped garlic

  4. 1/2 teaspoon 2 1/2ml Turmeric

  5. 3/4 cup 177ml Water To taste salt and pepper To Mix With Meat

  6. 4 tablespoons 60ml Besan - (chick-pea flour)

  7. 1 tablespoon 15ml Yogurt

  8. 6 Hard boiled eggs

  9. 1 Egg for mixing and coating

  10. 1/2 teaspoon 2 1/2ml Garam masala Oil for frying For Curry (masala) Oil or ghee

  11. 2 Chopped onions

  12. 8 Chopped garlic

  13. 2 Tomatoes or equivalent paste

  14. 1 Ginger - chopped

  15. 1/4 cup 59ml Yogurt

  16. 1/4 teaspoon 1 1/3ml Turmeric Green onion

  17. 1/2 teaspoon 2 1/2ml Garam masala

  18. 10 Leaves coriander - up to

  19. 15 To taste salt and pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat the water and add the meat, onions, ginger, garlic, salt and pepper. Pressure cook for 10 minutes at 15 psi (or 25 min over low heat. Reduce pressure and drain half the liquid. Add the besan (or 1/2 c soaked lentils) and cook for 10 minutes. Knead or grind until slightly sticky, mix in egg yolk, Garam Masala and yogurt and knead well. Coat the hard boiled eggs with the above and deep fry. Heat ghee, fry the onions to a golden brown, add garlic, ginger, tomatoes and yogurt and fry well until the Masala is a paste. Add water to the mix if necessary. Add the green sprigs of onion, 1 1/2 c water and cook for 10 minutes covered. When curry is ready, pour into a serving dish, cut the koftas in half and arrange over the curry. Cover and bake at 250 $F^circ$ for 15-20 minutes. Serve garnished with coriander leaves and Garam Masala.


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