FRIKKADEL CURRY – KOFTA KORMA
Koftas:
½ kg beef mince
1 med onion (65 – 70 g), roughly chopped
1 fistful of fried onion, crushed
3 – 4 green chillies
¼ bunch coriander leaves
few mint leaves
ln a food processor put onion, green chillies, crushed fried onion, coriander leaves and mint leaves. Process it for few seconds, then in it add 2 – 3 tablespoons of mince and process it finely.
Now take out the mixture in a large mixing bowl along with the above mince.
Add:
2 teaspoons ginger garlic paste
1 – 2 teaspoons red chilli pd (or as per taste )
1 teaspoon roasted and crushed cumin seeds
½ teaspoon salt or to taste
½ teaspoon garam masala pd
1 tablespoon roasted gram flour (besan)
2 tablespoons curd
2 – 3 tablespoons clarified butter (semi solid)
Mix everything very properly with hands for about 4 – 5 min. Cover and keep in fridge for 2 – 3 hours.
Then make compressed balls.
Gravy:
½ – ¾ cup oil
4 medium onions (250 g), grinded
2 medium tomatoes (250 g), blanched, blended and sieved
4 teaspoons ginger garlic paste
3 – 4 bay leaves
2 – 3 black cardamoms
1 tsp turmeric
2 – 3 teaspoons red chilli pd
2 teaspoons corriander pd
2 teaspoons roasted cumin pd
salt to taste
4 – 5 tablespoons whisked curd
1 large potato, cubed (fried) and keep aside
1 tablespoon heaped kasoori methi
For garnishing:
Few whole green chillies
Finely chopped coriander leaves
Ginger jullien
Hard boil egg wedges
Heat oil in a wok. Add grinded onion and saute till light golden. Add ginger garlic paste, fry little and add bay leaves and black cardamoms. Give a good stir, lower the flame and add all the spices. Mix well and fry for few secs. Add blended tomato and cook a little. Add curd, stir well. Add fried potatoes and cook till oil separates. Now add 1½ – 2 cups of boiling water and place meat balls in the gravy. Cover and let cook on medium heat. Please don’t use spoon to stir the koftas, just move your wok to and fro for koftas to be cooked properly.
Last add kasoori methi (dried fenugreek leaves) and few whole green chillies, cover and keep on dum for few mins.
Garnish with finely chopped coriander leaves, ginger jullien and hard boil egg wedges.
Sprinkle garam masala powder on it while serving, it will give a good aroma.
Serve piping hot with tandoori roti / chappati.
Recipe posted by Amina Wackie Shaikh
Photo: Amina Wackie Shaikh
