Malai Koftay

Beef Mince 300 grams
Red Chili Powder 1 tsp
Tara Hot spices Powder 1 tbsp
Rice 1 tbsp
Ginger 1 – inch piece
Turmeric Powder ½ tsp
Poppy Seeds 2 tbsp
Chickpeas (roasted) 2 tbsp
Turmeric Powder ½ tsp
Salt ½ tsp

Gravy Ingredients;
Ginger/garlic paste 2 tbsp
Cardamom 1
Green Cardamom 1
Green chilies 3
Onions (finely cut) 1 cup
Whole Cream ¼ cup + for garnishing
Tomatoes (blended) 1 ½ cups
Cinnamon 1 inch pieces
Red Chilii Powder 1 tsp
Hot spices powder 1 tbsp
Dry fenugreek leaves 2 tsp
Salt to taste
Oil ¼ cup

METHOD:

• Blend chickpeas, rice and poppy seeds finely in a blender.
• Mix mince, blended masala and remaining meat ball ingredients in a chopper; remove in a bowl; add 1 tbsp whole cream.
• Shape into small meatballs.
• Heat oil in a pot; fry onions golden; add all gravy ingredients; cool till oil separates.
• Add meatballs one at a time; cook on low flame.
• When gravy thickens and meatballs become tender, add remaining whole cream and leave on dum.
• Dish out meatballs; sprinkle fenugreek; garnish with whole cream; serve.
* To prepare Tara hot spices, grind 2 tsp black peppercorns, 2 tsp cumin seeds, 2 tsp coriander seeds and 12 cloves finely in a blender. Use as required.

See the standard malai kofta recipe in English.