Poila Baishakh Special - Mangsher Kofta Curry ( Meat Ball Curry)

Today is Poila Baishakh and  like any other bengali family , planning of bengali recipes is on . Mostly Manghso ( Mutton )  is a must cook on this day in my family .  This time I decided to cook a different preparation instead of regular mutton curry .   So I picked up Kofta Curry as a variation and everyone loved it .


Ingredient 

For Kofta 



 

  • Mutton Keema  -  1 KG  , washed and drained 
  • Salt to taste 
  • Garam Masala powder - 1 tsp 
  • Turmeric powder - 1 tsp
  • Red Chili powder - 2 tsp 
  • Sugar - 2 tsp 
  • Green Chilies Finely Chopped -  ( 7-8  or as per your taste ) 
  • Coriander Leaves Finely Chopped -  1/2 cup 
  • Sattu ( or roasted bengal gram powder )  - 2 tbsp
  • Ginger Paste - 1 tbsp 
  • Garlic Paste - 1 tbsp 
  • Salt to taste 
  • Kewra Essence -  1/2 tsp 
  • Raisins  -  ~30-40 

For Curry

  • Onion - 4 big 
  • Ginger -  7-8 cloves 
  • Garlic -  1 inch piece 
  • Tomato - 4 big 
  • Turmeric powder - 1 tsp 
  • Chili Powder -  2 tsp 
  • Salt to taste 
  • Oil -  3 tbsp 
  • Ghee - 1 tbsp 
  • Garam masala powder -1 tsp

Method 

  • Make paste of onion , Ginger and Garlic .  Paste tomatoes separately 
  • Take a big pan or Kadhahi ,  make sure it is wide and also have depth as we do not want our Kofta's stacked very closely 
  • Heat oil in pan .  Add onion , ginger and garlic paste . Add turmeric and keep frying till it start shedding oil from sides 
  • Add tomato paste and keep frying , till it is cooked well and oil is separated .  

  • In parallel to gravy we can start preparing our Koftas .
  • Mix all ingredients of Kofta ( Keema , ginger garlic paste , Spices and kewra )  and kneed well 
  • Once done take a small portion and add 1-2 raisins and then make a lemon size ball 




  •  Add around  8-10 cups of water in gravy  , add salt and make it boil 
  • When it starts boiling then add balls one by one carefully so that they do not stack on each other 
  • Now let this boil uncovered on medium heat for around 45 minutes 
  • Do not stir it frequently otherwise balls may break 
  • After 40-50 minutes , water will get reduced to required consistency .  It will be slightly thick gravy which is just covering the balls , not floating consistency 
  • Add ghee and garam masala . Stir carefully . 
  • Serve in flat base dish.
  • You can serve it with Paratha , Roti , Naan or fried rice






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