Ingredients

Meatballs

Minced meat 1 kg (beef, mutton or even chicken)

Chopped onion 4 tbsp

Garlic clove 6-7, sliced

Fresh coriander 4 tbsp

Green chilies 3-4, sliced

Bread slices 4

Oil 4 tbsp

Salt to taste

Red chili powder to taste

Turmeric powder 1 tsp heaped

Garam masala 1 tsp heaped

Coriander powder 3 tsp heaped

Cumin powder 1.5 tsp heaped

Gravy (for half kg meatballs)

Oil 1/2 cup

Onion 1 medium

Cinnamon sticks 2

Bay leaves 3

Cloves 4

Ginger paste 1 tsp

Garlic paste 1 tsp

Tomatoes 2 big

Tomato paste 2 tbsp (optional)

Salt to taste

Red chili powder to taste

Turmeric powder 1/2 tsp

Yogurt 1/4 cup

Coconut powder 1 tsp (optional)

Coriander powder 1 tsp, heaped

Garam masala 1/2 tsp

Green chilies 2-3

Fresh coriander 2 tbsp

Preparation

Kofta Prep: In a chopper add chopped onion, garlic cloves, fresh coriander and fresh chilies and bread slices and grind. Take out in a bowl.

In the same chopper, add minced meat and chop as fine as you can. Fine mince means smooth round meatballs.

Take out in a mixing bowl and transfer the bread micture to the mince. Add all the powdered spices and knead for 6-7 minutes. More kneading means soft meatballs.

Grease your hands with oil and shape into meatballs. One batch of 1 kg mince makes about 40-42 meatballs.

Freeze until you make the gravy.

NOTE: We will freeze half of the meatballs and prepare gravy for half kg about 20 meatballs.

Gravy: Blend tomatoes with a little water and transfer to a small bowl.

Blend onion with a little water.

Heat oil in a wok and add blended onions, cinnamon sticks, bay leaves and cloves.

Cook until the onion colour changes to translucent.

Add ginger paste and garlic paste and cook until the gravy turns grainy.

Add blended tomatoes, tomato paste, salt, red chili powder and turmeric powder. Cover and cook until the oil separates from the gravy (5-6 minutes).

Add yogurt and coconut powder. Mix, cover and cook again until oil separates (3-4 minutes).

Add a cup of water and mix. Now take 20 meatballs out of the freezer and add to the gravy. Without stirring, cover and cook on medium to low for 5 minutes.

Now remove the lid, move the wok in a circular motion to stir the meatballs.

Cover and cook on low for 12-15 minutes or until cooked completely.

Lastly, add garam masala, coriander powder, green chilies and chopped fresh coriander and give a stir.

Serve with phulka/ roti, or naan.

Enjoy!