Ingredients
- For Kofta/Kebab:
- Beef mince 500 gm
- Onion 1 (chopped)
- Green chilies 2
- Ginger garlic paste 1 tsp
- Coriander ½ bunch (chopped)
- Bread 1 slice (soaked in milk)
- Egg ½ (beaten)
- Red chili powder 1 tsp
- Black pepper powder 1 tsp
- All spice powder ½ tsp
- Salt to taste
- Oil for shallow fry
- For Gravy:
- Onion 2 large (finely chopped)
- Oil ¼ cup
- Fenugreek leaves 2 tsp
- Cumin seeds ½ tsp
- Cinnamon 1 stick
- Cardamom 1 pod
- Ginger garlic paste 1 tsp
- Cumin powder 1 tsp
- Red chili 1 tsp
- Turmeric ½ tsp
- Coriander powder ½ tsp
- Salt to taste
- Yogurt ¼ cup (beaten)
- Cream ¼ cup
- All spice powder ½ tsp
- Green chili and coriander leaves for garnishing
Cooking Directions
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For Kofta/Kabab: Chop together onion, green chilies, ginger garlic paste and coriander until smooth.
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Add mince and process again.
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Shift mixture in a bowl and add egg, red chili powder, black pepper powder, all spice powder and salt.
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Then squeeze out milk from bread and add in mince. Mix everything nicely.
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Cover and refrigerate for about 30 minutes.
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Shape into meat balls and shallow fry in a little oil just to get an outer color from all sides. Transfer on a plate.
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For Gravy: Heat oil in a deep pan, stir fry fenugreek leaves, cumin seeds, cinnamon and cardamom until splutter.
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Then add onion fry until golden brown.
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Now add tomatoes and cook until water evaporates then put in ginger garlic paste, cumin powder, red chili, turmeric, coriander powder and salt. Cook until oil separates.
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Next add yogurt and cook until yogurt water dries and thick gravy formed.
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Add one cup water when water starts simmering slow down heat and put kebab in it.
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Cover and cook on slow heat until kebabs are done.
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Now add cream and simmer 2-3 minutes.
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At the end sprinkle all spice and garnish with green chilies and coriander leaves.
