Directions

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  1. Make a fine paste of all the ingredients, onions, ginger, roasted chana, poppy seeds, all spice powder, and red chilli powder and salt.
  2. Mix this paste in the mince and chopperize to make a smooth paste, do not over grind. Keep it aside.
  3. For curry take 2 cups oil and fry sliced onions till it slightly changes the colour.
  4. Add cubed tomatoes and ginger garlic paste,cover and leave on low flame till the tomatoes are tender.
  5. When tomatoes are soft put salt,red chilli powder and ginger julienne, cook till all the water dries and you see the oil, add green chillies and chopped coriander.
  6. To make kofta make a small ball out of mince, flatten on your palm,put boiled and peeled egg on it and wrap. Wet your hands slightly with water to make a smooth kofta. [You need practice to make a smooth and even kofta]
  7. Drop these koftas in the gravy carefully.Make all the koftas and try not to touch the other one when you put them in the gravy. If pan is small take your time to finish one single layer.
  8. Leave the koftas to cook on one side.Remember the flame is on low while putting the koftas.
  9. The colour of the kofta will change from below, so carefully turn them upside down with a spoon.
  10. Leave again to cook for good 15 minutes or till the colour of kofta changes.
  11. Now cover and cook on low flame till oil is visible.
  12. Do not stir in with the spoon or spatula,otherwise kofta will break,to stir shake the pan with the handles to avoid burning of masala.
  13. To serve take out only koftas in the serving dish,cut them in halves and then put gravy on it..
  14. Garnish with chopped coriander and ginger julienne.
  15. Eat and enjoy.