Meatballs in a Tomato and Cream Sauce - Kheema Malai Kofta

    Meatballs in a Tomato and Cream Sauce - Kheema Malai Kofta

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    13 people made this

    About this recipe: This is an excellent dish for parties. Feel free to substitute minced beef for minced lamb. Serve with pilau rice or flatbreads, such as parathas or pooris.

    Ingredients
    Serves: 6 

    • 450g minced beef
    • 1 egg, beaten
    • 4 green chillies, finely chopped
    • 5 1/2 tablespoons breadcrumbs
    • 1 tablespoon finely chopped fresh root ginger
    • 2 teaspoons finely chopped garlic
    • 1 teaspoon garam masala
    • salt to taste
    • 350ml cooking oil for deep-frying
    • 2 tablespoons cooking oil
    • 3 cloves garlic, finely chopped
    • 1 tablespoon finely chopped fresh root ginger
    • 1 teaspoon caster sugar
    • 1 teaspoon chilli powder to taste
    • 1/2 teaspoon garam masala
    • 1/2 teaspoon ground fennel seed (sanuf)
    • salt to taste
    • 800g tomato puree
    • 125ml water
    • 1 tablespoon dried fenugreek leaves (kasoori methi)
    • 4 tablespoons cream
    • 2 tablespoons chopped fresh coriander, for garnish

    Method
    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Mix the minced beef, egg, green chillies, breadcrumbs, 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.
    2. Heat 350ml oil in a large, deep frying pan or large saucepan to 190 degrees C. Fry the koftas in the hot oil until browned and crispy on all sides, 10 to 15 minutes.
    3. To make the gravy, heat 2 tablespoons oil in a deep saucepan over medium heat. Fry the garlic, ginger, chilli powder, garam masala, fennel seed and salt in the hot oil for 1 to 2 minutes; stir the tomato puree into the mixture and cook until the tomatoes are deep red in colour, 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 coriander to serve.

    Dried fenugreek leaves

    Can be found in Indian/South Asian stores

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