Kofta or kufta is used in different ways at my home. Sometimes we prepare in batches and freeze them and defrost them and use it in any dish we like.
Today I am sharing recipe which includes potato and peas. Its a best vegetable combination and adding kofta makes it more better.
Today I am sharing recipe which includes potato and peas. Its a best vegetable combination and adding kofta makes it more better.
Ingredients:
500 grams mince
500 grams potatoes
250 grams peas
4 green chillies
6 to 7 garlic
2tsp red chilly powder
1/2 tsp turmeric powder
1/2 tsp cumin powder
2 black cardamoms
Salt
Oil
1 egg white
500 grams potatoes
250 grams peas
4 green chillies
6 to 7 garlic
2tsp red chilly powder
1/2 tsp turmeric powder
1/2 tsp cumin powder
2 black cardamoms
Salt
Oil
1 egg white
Method:
Rinse the mince/ kheema and let it drain in colander for half and hour.
Then pound it in traditional mortar and pestle or mixi until smooth adding little salt turmeric and crushed black cardamom seeds into it.
Into the pounded mince add the white of 1 egg. This helps in binding. Mix it well with your hand. Now shape it into balls of medium size or of your choice. Arrange them in a plate. Wet your hands to make it easier.( You can freeze them at this stage. They remain good for one month)
Heat Half cup oil in vessel and fry the meat balls in batches until light golden.
Transfer to a dish. If left out oil is more then scoop out some. In remaining oil add in potatoes. Fry them until light golden. Add in peas. Stir fry with potatoes until the peas are soften up. Add in spices and garlic and salt. Lower your flame. Mix all well. Add a splash of water. Continue to cook on low flame. Add in fried meatballs. Give a stir and again cook for a while on low flame.
Add a cup of water. And let it boil on high flame for 5 minutes. Once you see gravy is thickening add 1 more glass of water and simmer it down for may be 20 minutes.
Switch off and serve with rice.
Rinse the mince/ kheema and let it drain in colander for half and hour.
Then pound it in traditional mortar and pestle or mixi until smooth adding little salt turmeric and crushed black cardamom seeds into it.
Into the pounded mince add the white of 1 egg. This helps in binding. Mix it well with your hand. Now shape it into balls of medium size or of your choice. Arrange them in a plate. Wet your hands to make it easier.( You can freeze them at this stage. They remain good for one month)
Heat Half cup oil in vessel and fry the meat balls in batches until light golden.
Transfer to a dish. If left out oil is more then scoop out some. In remaining oil add in potatoes. Fry them until light golden. Add in peas. Stir fry with potatoes until the peas are soften up. Add in spices and garlic and salt. Lower your flame. Mix all well. Add a splash of water. Continue to cook on low flame. Add in fried meatballs. Give a stir and again cook for a while on low flame.
Add a cup of water. And let it boil on high flame for 5 minutes. Once you see gravy is thickening add 1 more glass of water and simmer it down for may be 20 minutes.
Switch off and serve with rice.
Enjoy
♥️
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