Keema Kofta Curry Recipe

Keema Kofta Curry Recipe

Keema Kofta Curry Recipe. The meat balls in this recipe are not broiled, yet permitted to cook in the stewing sauce, adding to the taste and surface of the curry. The meat balls are delicate and delicious and overflowing with flavors. While making the recipe, you ought to be exceptionally cautious in dealing with the koftas or they could deteriorate. Keep the fire low with the goal that they don’t disintegrate in the sauce. This kofta curry recipe can be presented with steamed rice or your preferred bread.

Keema Kofta Curry Recipe

Elements of Keema Kofta Curry

3 Servings
1 cup yogurt (curd)
3 onion
3 cloves garlic
1 teaspoon turmeric
1 teaspoon garam masala powder

1 kilograms minced sheep
2 tomato
2 teaspoon ghee
1 teaspoon red bean stew
salt as required
For Garnishing
2 branches coriander leaves

For The Main Dish
2 teaspoon ginger
3 green cardamom
1 teaspoon garam masala powder

salt as required
3 cloves garlic
1 green bean stew
2 egg

Keema Kofta Curry Recipe

Step by step instructions to make Keema Kofta Curry

Stage 1
Note: The fixings set apart as fundamental dish are to be utilized in making koftas. To make the koftas, wash the keema. You will require a sifter for this. Channel away the water and keep the meat to the side.

Stage 2
Grind together ginger, garlic and green chillies. Add into the keema and blend well in with a fork. Make round balls and keep on a lubed plate.

Stage 3
Heat ghee in a profound lined dish. Add the onions and cook till they are pinkish in shade. Presently add the garlic. Cook till the blend becomes brown.

Stage 4
Add 2 cups of water and heat to the point of boiling. Keep the fire low and permit it to stew for 10 minutes.

Stage 5
Take the koftas individually and add into the bubbling water. Cover the dish and permit it to stew on sluggish fire for 10 minutes.

Stage 6
Put turmeric powder, salt, garam masala, bean stew powder, curd and tomato. Keep the fire low. Cook till the tomatoes break down and the sauce thickens.

Stage 7
Decorate with coriander leaves. Serve quite hot with chapatis or naan. They likewise work out in a good way for rice or biryani.

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