Homestyle Kheema Kofta Curry

Homestyle Kheema Kofta Curry - Namita Tickare

What do we need:-

To make the Kheema kofta (meat balls):-
¼ Kheema (minced meat)
2 tsp Ginger, garlic, coriander and green chilli paste
3-4 tbsp Roasted Bengal gram flour (Phutana dal powder)
Salt to taste


To be grounded for the gravy:-

½ cup Dry/fresh grated coconut, roast
1 tbsp coriander seeds,roast (dhania)
2 tsp cumin seeds, roast (Jeera)
4 cloves, fry in little oil (laung)
1 green cardamom, fry in little oil (elaichi)
1 inch cinnamon, fry in little oil (dalchini)
4-5 pepper corns, fry in oil (kalimirchi)
1 medium onion, sliced, fry in oil.
4-5 Green chillie
1 inch Ginger (adrak)
3-4 Garlic cloves (lehsun)
2 tbsp Fresh coriander


For the tempering:-

2 -3 tbsp oil
1 tsp Turmeric powder (haldi)
Water as required


How do we do it:-

1 Roast the grated coconut on a tawa/ kadhai (pan). Don’t make it too brown…roast it lightly on low flame and keep aside to cool.
2 Roast the cumin and coriander seeds and keep aside.
3 Fry the cardamom, cloves, cinnamon, pepper corns in a little oil and keep aside to cool.
4 Fry the Onion and green chili one by one in little oil and keep aside to cool.
5 Grind all the ingredients with ginger, garlic and coriander to make a fine paste in a mixer grinder. Keep aside.
6 In a mixer grinder jar add in the kheema, ginger-garlic-green chili- coriander paste, phutana dal powder, salt to taste and pulse it only for 2-3 seconds in the mixer.
7 Make one inch balls of the kheema mixture and keep aside.
8 For the tempering heat oil in a kadhai.
9 Add the kheema balls in the hot oil and fry them till they change their colour.
10 Add in the grounded masala and fry till it leaves oil. Add turmeric powder and a bit of salt to taste (remember we have added salt in the balls too).
11 Add in a little warm water cover and cook till done.
12 check if done and off the flame.
13 Serve hot with any bread of your choice.