Ingredietns:
- 200 grams of Ground Beef (Keema) or Mutton (minced)
- 50 grams of Gram Flour (Besan)
- 4 Eggs (boiled)
- 1 Onion (finely chopped)
- 5 Green Chillies (Hari Mirch) (or to taste) (finely chopped)
- 1 tsp. Fresh Coriander Leaves (Hara Dhania) (chopped)
- ½ tsp. Ginger Root (Adrak) (grated)
- A pinch of Asafoetida (Heeng)
- ½ tsp. Cumin Seeds (Sufaid Zeera)
- Salt (to taste)
- Clarified Butter (Ghee) or Cooking Oil (as needed - for deep frying)
Ingredients for Gravy:
- 50 grams of Cashewnuts (Kaajoo)
- 6 Cloves
- 1 Cinnamon Stick (Dal Cheeni)
- 6 Cardamom Pods (Choti Ilaichi)
- ½ tsp. of Turmeric Powder (Pisi Haldi)
- 3 tsp. White Pepper Powder
- Salt (to taste)
- 1 tsp. Garlic Paste (Pisa Lehsan)
- 2 tsp. Ginger Paste (Pisi Adrak)
- 125 grams of Cream
- 3 tsp. Tomato Puree
- 3 tsp. Onion Paste
- 150 ml of Milk
- 3 tbsp. Clarified Butter (Ghee) or Cooking Oil
Preparation:
- Mix together all of the ingredients except the eggs and knead dough well with water. Take a small ball sized dough in hand and flatten.
- Place eggs in the center and shape into a ball. Repeat for remaining dough. Heat clarified butter or oil and deep fry all the dough balls. And set aside.
- Heat clarified butter or oil in a skillet, and add all of the ingredients except the powdered spices, milk and cream and fry for 5-7 minutes stirring well.
- Add powdered spices and fry until it leaves oil. Add milk and cream and ½ cup of water and simmer on low heat for about 15 minutes.
- Add the koftas in gravy and cook for 5 minutes. Finally garnish with cream and chopped coriander.
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