Kheema Malai Kofta

Method3 steps · about 55 min

1. 1

   Step 1: Mix the ground beef (1 pound), egg (1), green chile peppers (4), bread crumbs, ginger, garlic (2 teaspoons), garam masala (1 teaspoon), and salt (to taste) together in a large bowl until evenly mixed. Shape the mixture into balls (koftas) about the size of limes.

   Uses 1 pound ground beef · 1 egg, beaten · 4 green chile peppers, minced · ⅓ cup dry bread crumbs · 1 tablespoon minced fresh ginger root · 2 teaspoons minced garlic · 1 teaspoon garam masala · salt to taste

2. 2

   Step 2: Heat 1 1/2 cups oil in a large, deep skillet or large saucepan to 375 degrees F (190 degrees C). Fry the koftas in the hot oil until browned and crispy on all sides, 10 to 15 minutes.

   Deep fry koftas · 15 minUses 1 ½ cups cooking oil for deep-frying

3. 3

   Step 3: To make the gravy, heat 2 tablespoons oil in a deep saucepan over medium heat. Fry the garlic (3 cloves), ginger, red chili powder, garam masala (½ teaspoon), fennel seed (½ teaspoon), and salt (to taste) in the hot oil for 1 to 2 minutes; stir the pureed tomatoes and 1 teaspoon white sugar into the mixture and cook until the tomatoes are deep red in color, about 10 minutes. Add the water (½ cup), fenugreek leaves, and the koftas to the mixture and simmer until thoroughly reheated, another 10 minutes. Pour the cream (¼ cup) into the mixture and cook another 2 to 3 minutes. Garnish with cilantro (2 tablespoons) to serve.

   Simmer koftas · 10 minUses 2 tablespoons cooking oil · 3 cloves garlic, minced · 1 tablespoon minced fresh ginger root · 1 teaspoon white sugar · 1 teaspoon Kashmiri red chili powder · ½ teaspoon garam masala · ½ teaspoon ground fennel seed (sanuf) · salt to taste