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Kacha Kheema Kofta Curry (Meat Balls Curry) | iFood Chef

Kacha Kheema Kofta Curry (Meat Balls Curry)

Kacha Kheema Kofta, is Hyderabadi cuisine, a blend of Mughlai flavors passed down from the renowned chefs of the royal families or Nizams of Hyderabad.

Kacha Kheema Kofta curry is prepared with minced meat that is blended with herbs like coriander and fresh mint leaves, Indian spices and made into small lemon sized balls which are cooked in a paste of fried onions, poppy seeds and dried coconut.

The flavor of the kheema koftas which have been cooked in this gravy is different from the usual kofta curries and not high in calories as the koftas are not deep fried.

Ingredients:

  • 250 gm of minced meat (keema)
  • 2 tbsp fresh ginger garlic paste
  • 3 green chills chopped finely
  • 1 bunch fresh coriander leaves
  • 2 tbsp fresh mint leaves
  • ½ tsp turmeric powder
  • 1 tbsp red chilli powder
  • 2 1/2 tbps oil
  • 2 tbsp grated dry coconut
  • 2 ½ tbsp poppy seeds
  • 2 onions finely sliced
  • 4 tbsp curds
  • 1 tsp garam masala powder
  • salt to taste

Preparation

1. To prepare the koftas, first clean meat in cold running water and drain well. Add half of the chopped green chills, half of the garam masala pwd, salt, turmeric powder, 1 tsp ginger garlic paste and half of the coriander leaves and half of the mint leaves to the keema. Mix well and grind to blend all the ingredients. Remove and prepare small lemon sized balls (Wet your hands while preparing the koftas so that they don’t stick to your hands)

2. To prepare the gravy, heat a tsp of oil in a pan and add the dried coconut and sauté for a few minutes, then add the poppy seeds and sauté further for another 2 minutes. Add another tbsp of oil and add the sliced onions and fry till they turn golden brown. Remove from fire and keep aside to cool. Grind to make a fine paste.

3. Heat 1 tbsp oil in a cooking vessel and add the ground paste and cook for a few minutes till it turn brown. Add the remaining ginger garlic paste, green chills, red chilli powder, salt and curds and combine well. Add 2 cups of water and let it come to a boil. Reduce heat and cook for 3-4 minutes.

4. Add the koftas to the gravy and cook them covered on low flame for 20 minutes.

5. Add garam masala powder, the remaining chopped coriander and mint leaves. Cook for another 10 minutes on low flame.

6. Turn off heat, add lemon juice and combine.

7. Serve hot with roti or white steamed rice.

 

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