Delhi
Mutton kofta curry
Spiced keema meatballs simmered in an onion tomato gravy. Sunday lunch, Delhi style.
75 minTime
28 gProtein each
mediumSpice
Make it your way
Grandma's wayKeema koftas, onion tomato gravy.
The original421kcalsame
28 gproteinsame
5 gfibresame
75minutessame
Classic mutton kofta curry.
Per serving, worked out from the ingredient table.
Ingredients
Method
4 steps- 1Mix the keema with the grated onion, roasted chana powder, half the ginger garlic paste, green chilli, coriander, half the garam masala and salt. Knead and roll into walnut sized balls.
- 2Heat oil, add whole spices and the chopped onion and fry until golden brown. Add remaining ginger garlic paste and powders, then tomato puree and curd. Cook until oil separates.
- 3Add hot water and bring to a boil. Gently drop in the koftas, do not stir for 5 minutes.
- 4Simmer covered 20 minutes, shaking the pan, until the koftas are cooked through and the gravy thick. Finish with garam masala.
Serve it like this
Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.