Grind the meat and fried onions to a fine mince.
Mix in ground almonds, garam masala powder, chana garam powder, yogurt, salt, egg and National Kofta Masala and shape into small balls.
Heat the oil and fry fenugreek seed until the aroma is released.
Add the ground onions and fry. Add National Kofta Masala, ginger garlic paste, garam masala powder and coriander powder and cook thoroughly.
Follow up with salt and whipped yogurt, cook until liquid evaporates and oil separates.
Now carefully place the meatballs into the pot, pour in half a cup of water, and gently shake the pot – do not stir with a spoon.
When the oil separates again, add 1 glass of water and simmer for half an hour.
Remove from heat, garnish with green chilies and fresh coriander, and serve hot.
Post a Comment