Hyderabadi Kofta Curry

Ingredients

For Preparing Kofta

1/2 kg Lamb/Beef Mince

3-4 Green Chilli (finely chopped)

Coriander leaves (finely chopped)

Mint Leaves (finely chopped)

1 tbsp Ginger paste & Garlic paste

1 tbsp Red chilli powder

1/4 tbsp Turmeric powder
1/2 tbsp Black peper powder

1 tbsp Gram masala

1 tbsp Lemon juice

Salt to taste

5 tbsp Oil

For Roasted and Ground Masala

2 Onions (finely chopped)

1/2 cup  Poppy seeds (khus khus)

1/2 cup Groundnut (Pali skins removed after roast)
1/2 cup Coconut powder

2 cup Plain Yogurt beaten
Cinnamon 1-2 sticks
2-3 Cardamon

1 tbsp Ginger &Garlic Paste

1 tbsp Garam Masala

4 tbsp Lemon

1 tbsp Red chili powder

1/2 tbsp Turmeric Powder

1/4 cup oil

salt to taste

For Garnishing

Coriander leaves, Mint Leaves and Green chillies washed and fine chopped.

Method for preparing Kofta

Wash mince and drain thoroughly.
In a large non-stick saucepan/Khadhai add oil at medium heat, 
add onions and fry till they change colour.
Add ginger and garlic pastes, fry for 1 minute.

Add mince,red chilli powder, turmeric powder,salt, green chilli,
black pepper powder,garam masala powder,coriander leaves, mint leaves and mix well.

At this stage there will be some liquid from the mince in the pan. 
You need to now allow the mince to cook in its own liquid until all the liquid evaporates.
cover the pan and leave.Remove from the heat.

The mince should not be watery  it should be able to make balls of the mixture Once cooked,
let the mince cool down and grind to a smooth paste.
Then add coriander leaves and mint leaves mix well.

Small Round Shape Balls of Mince

Then take a small ball mixture of mince, make it round shape balls on your palm,to make Kofta.
Meanwhile,In a non-stick pan add oil at medium heat.
Then fry them in hot oil.
Let it fry  until it is golden brown, about 3-5 minutes.

Method For Preparing Curry

In a large non-stick saucepan/Khadhai at medium heat, 
Add sesame seeds, groundnut, coconut powder, one by one separately and fry without oil for 1 minute-or till slightly darker in colour and then grind to a fine smooth paste keep aside.

Then in a large cooking bowl add oil at medium heat and add the yoghurt mix all fine paste and add ginger & garlic paste, red chilli powder, turmeric powder, garam masala, salt, lemon and mix it well and leave it for low heat till the thin layer of oil appears on the bottom surface.

Stir often to prevent burning,if required,sprinkle a little water from time to time prevent the masala from burning.

Now add,salt to taste, green chilli, coriander leaves,& mint leave cover the pan leave for 20-25 minutes until the raw smell of mixture paste evaporates..Do not cook on a high heat,simmer heat and cover the pan leave till the gravy is thick,stir every 5 minutes.

As the curry is thick gravy add the kofta,leave for 5 minutes,and remove from the heat. 

This dish should have thick gravy so ideally,water is not added while cooking if however,you find it getting too dry,1/2 cup of warm water can be added to it.

Garnished with fresh coriander leaves and mint leaves.

Remove pan from heat and Kofta curry into a serving dish with Naans,Plain rice,Paranthas,Bagara-khana .....