Another treasure from my dadi’s (grandma) cooking arsenal.
She was an expert in making this traditional Pakistani dish. It’s been a few decades since she passed but I still remember the taste of her cooking.
Servings
12
servingsPrep time
1
hourCooking time
1
hourTotal time
2
hoursIngredients
12 boiled eggs
1 kg beef mince (lean)
1 piece ginger (cut in slices)
2 large onions
3 tsp poppy seeds (paste)
2 tbsp roasted chana (ground)
2 tsp all spice powder
2 tsp red chilli powder
salt to taste
- Curry
2 cups oil
1 kg onions
1 kg tomatoes
1 tbsp ginger & garlic paste
½ cup ginger (julienned)
2 tsp red chilli powder
salt to taste
10-12 green chilies
2 cups coriander leaves
Directions
- Mince
- Grind all the ingredients to a paste: onions, ginger, roasted chana, poppy seeds, all-spice powder, and red chilli powder and salt.
- Mix this paste in the mince and chopperise to make a smooth paste, do not over grind. Keep it aside.
- Gravy
- Heat oil and fry sliced onions till it slightly changes the colour.
- Add cubed tomatoes and ginger-garlic paste, cover and leave on low flame till the tomatoes are tender.
- When tomatoes are soft put salt, red chilli powder and ginger julienne, cook till all the water dries and you see the oil, add green chillies and chopped coriander.
- Reduce the flame to low.
- Meatballs
- Boil and peel eggs.
- To make kofta take a small amount of mince and make a ball. Flatten on your palm. Place a boiled egg on it and wrap to seal. Wet your hands slightly with water to make a smooth kofta. It takes time and practice to make smooth, even koftas so don’t stress too much if it’s not perfect.
- Drop these koftas directly in the gravy carefully. Continue to make the next kofta.
- When placing the kofta into the gravy, try not to let them touch each other. And do not layer them on top of the other. If the pan is small take your time to finish one single layer first.
- Allow the koftas to cook on one side. Remember the flame is on low while putting the koftas.
- When the colour of the kofta changes on the bottom, use a large spoon to carefully turn them over to cook from the other side.
- Allow to cook for another 15 minutes or till the colour of the kofta changes.
- Cover and continue to cook on low flame till oil is visible.
- Do not stir in with the spoon or spatula otherwise the kofta will break. If you need to stir, just gently shake the pan with the handles to avoid burning of masala.
- Serve
- Spoon out the koftas in the serving dish.
- Use a sharp knife to cut them length-wise in half. Pour the gravy on it.
- Garnish with chopped coriander and ginger julienne.
