Kheema Malai Kofta

This is a very tasty party non-vegetarian dish. You can use minced mutton or minced beef. Serve with pulao or with parathas or pooris.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 809 Calories

Ingredients

• 1 egg, beaten
• ½ cup water
• 1 teaspoon white sugar
• salt to taste
• ¼ cup cream
• 3 cloves garlic, minced
• 1 pound ground beef
• 1 teaspoon garam masala
• 2 teaspoons minced garlic
• 1 tablespoon minced fresh ginger root
• ½ teaspoon garam masala
• 1 (28 ounce) can tomato puree
• ⅓ cup dry bread crumbs
• 2 tablespoons cooking oil
• 4 green chile peppers, minced
• 1 ½ cups cooking oil for deep-frying
• 1 teaspoon Kashmiri red chili powder
• ½ teaspoon ground fennel seed (sanuf)
• 1 tablespoon dried fenugreek leaves (kasoori methi)
• 2 tablespoons chopped fresh cilantro, for garnish

Recipe Instructions

Step 1

Mix the ground beef, egg, green chile peppers, bread crumbs, ginger, garlic, garam masala, and salt together in a large bowl until evenly mixed. Shape the mixture into balls (koftas) about the size of limes.

Step 2

Heat 1 1/2 cups oil in a large, deep skillet or large saucepan to 375 degrees F (190 degrees C). Fry the koftas in the hot oil until browned and crispy on all sides, 10 to 15 minutes.

Step 3

To make the gravy, heat 2 tablespoons oil in a deep saucepan over medium heat. Fry the garlic, ginger, red chili powder, garam masala, fennel seed, and salt in the hot oil for 1 to 2 minutes; stir the pureed tomatoes into the mixture and cook until the tomatoes are deep red in color, about 10 minutes. Add the water, fenugreek leaves, and the koftas to the mixture and simmer until thoroughly reheated, another 10 minutes. Pour the cream into the mixture and cook another 2 to 3 minutes. Garnish with cilantro to serve.