Delicious and Tasty Keema Kofta Curry Recipe

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Directions

For the koftas

• Squeeze the water from the keema and add coriander leaves, green chilies, cumin seeds, coriander powder, red chili powder, turmeric powder, salt and mix it well.
• Make small round portions and deep fry the koftas till golden brown in color and set them aside.
• Add mango pulp to the cream mixture and whisk well.
• Pour the mixture into individual microwave-proof glasses.
• Pour some water in a baking tray and place the glasses in the tray.
• Put the tray in the pre-heated oven and bake for 8-10 minutes.
• Remove the tray from the oven and allow the yogurt to cool and come down to room temperature and refrigerate for 1-2 hours.
• Garnish with mango puree, mango pieces, and mint sprigs and serve chill.

For the gravy

• Heat oil in a pan and add onions, green chilies, ginger-garlic paste, cloves, black cardamom and cumin seeds and saute till onions turn golden brown in color.
• Add fresh tomato puree, red chili powder, turmeric powder, coriander powder and salt and saute till oil separates from the mixture.
• Add one cup of water and cook for two to three minutes and add the fried koftas to the gravy and garnish with coriander leaves.
• Serve it hot with coconut rice.

• Calories: 2251
• Carbohydrates: 52.4
• Protein:102.7
• Fat: 181

Meghna Nath