1. Mix and keep aside the salt, chili powder, ginger powder, corriander powder, yoghurt, cumin seeds, garam masala, mustard oil and ginger. 2. Combine in a bowl the minced meat and all the mixed ingredients well. 3. Add khoya and gram flour. 4. Knead well. 5. Heat ghee in a large heavy bottom pan. 6. Add asafoeida, cloves and cardamoms. 7. Add yoghurt and 1/2 cup of water and salt. 8. Reduce heat and allow it to simmer. 9. Take a tablespoon of the mincemeat mixture and roll it into 2-3 innch (5 cms-7.5 cms) long and 3/4-inch thick. 10. Roll the dough with your palm over a metal plate. 11. Slip each kofta carefully into the pan. 12. Do not let any kofta stick to the bottom of the pan. 13. Add 2 tbsps. more water if the koftas start sticking to the pan. 14. Cook till koftas change colour. 15. Add 2 1/2 cups of water, kewda essence and saffron. 16. Cover and cook for 40 minutes. 17. When the gravy thickens remove them from the fire. 18. Sprinkle corriander leaves. ---------------------------------------------------------------------------
Nutrition
Ingredients
