Kofta Curry

70.00

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Description

VERY IMPORTANT: No need to add Salt, Garlic, Ginger, Red chilli or anything else apart from the ingredients given below.  Increase all quantities proportionally for serving more than 5 persons. Follow instructions given below as it is for best results.

Ingredients Required for 5 persons.

Mutton boneless ½ kg / 1 lb.
Green Chillies (sliced vertically) 1 No.
Onions (sliced) 4 medium /250gms. / 8 oz.
Cilantro / Kothmir / Hara Dhanya 2 small bunch / 10 Twigs 2 small bunches / 10 Twigs
Mint leaves / Pudina 2 small bunches / 10 Twigs
Cooking oil Enough for deep frying onions
Yogurt (curd) 200 gms / 7 oz.
Coconut powder 15 gms / 0.5 oz.
Cashew Nuts 8 Nos. / 15 gms / 0.5 oz.
Ustad Banne Nawab’s Kofta Curry Masala 1 packet

STEPS OF COOKING:

  1. Mix boneless meat, entire ingredients of pouch # 1, raw onions 125 gms, 1 green chilly, 1 cilantro/kothmir, 1 mint leaves/ pudina, mix & grind thoroughly.
  2. Apply little oil on your palm, make small ball shaped koftas with the ground mix and keep aside. Heat enough oil for shallow frying & fry them on low flame turning around till golden brown. Remove and keep aside.
  3. Dice 125 gm. onion and deep fry till golden brown. Remove, dry and keep aside.
  4. Make a paste of pouch# 2 in 50 m.l / Half teacup water and keep aside.
  5.  Slightly roast the coconut powder and cashew nuts on a Tawa / Wok and make a paste in the grinder by adding a little water and keep aside.
  6.  In a cooking pot heat 100 m.l oil, left over after frying onions.
  7.  Add pouch# 2 Masala paste and cook for just one or two minutes only, stirring continuously, otherwise it will get charred.
  8.  Add the yogurt / curd after whipping and stirring continuously, cook till raw smell of the yogurt / curd goes out.
  9.  Add the coconut and cashew nuts paste and stirring continuously, cook for another 2 to 3 minutes. Crush the dried onions, add and mix.Add 600 m.l / 3 glasses of water, mix thoroughly and let it come to a boil.
  10. Add the fried Koftas, reduce flame to low, cover the pot and let it simmer for about twenty minutes and close the stove.
  11. Garnish with a bunch of Cilantro / Kothmir / Hara dhanya and a bunch of chopped mint leaves before serving.

Additional information

Weight 105 g

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