I searched alover the forum here, but couldnt find one. I have however this own recipe of mine, i tried earlier. It turned out well, but why I looked for other recipies was that I wished to add some more taste. Anyhow it went something like:
I fried a little sliced onions and then added all such masalas as needed when we are stir frying meat, after cooking a bit I added garlic ginger paste, then dahi ofcourse, and then half a cup of grinded onion, to make the gravy thicker. After letting it simmer for sometime, I added meat balls, add some more water and let it al cook covered. After sometime when the oil rose upwards on the surface, I turned the flame out. Now I am thinking of adding some alubukhara paste also, into that, to make the gravy even more thicker and tasty. Do you think it should work? And please pay heed, read the recipe and tell me if there is something to add or deduct.
Fry the onions till golden.Put them in a blender with ginger/garlic,tomatoes and yogurt and blend well.pour back to the pan with oil in which you friend the onions and bhoonafy till the oil separates.
Add the meatballs and some water and let it simmer till gravy thickens and the meatballs are coked through.
:)
This is something i am struggling all my life with:(
This time i ground browned onions along with yogurt and tomato paste along with the masalas and then cooked this paste along with fried meatballs. It turned out good but didnt have the killer punch i wanted:(
Some one please share the recipe for reddish and also the brownish gravy:(
jalpari, the earlier time I made koftay wasnt with browned onions, maybe that develops the brown colour, and red chillies in good quantity should redden the gravy, if this is what you mean here. Or there can be one more thing: Why not add tomatoes seperately, I mean tomatoe paste after when the dahi is bhunified because dahi might eat up the redness of tomatoes if blended with tomatoes or if tomatoes are put and cooked before the dahi is added. After when the tomatoes are cooked and oil has risen to the surface, the meat balls can be added. Further procedure is then easy no? :K337:
Mirage..What i meant was like the qourma comes out in two ways, one reddish, the other called white qourma and looks light brown, i wanted the recipes for both. I think i am not going to use tomatoes in kofta gravy again:( They make it tangy no matter how long do i cook the gravey for:(
Mirage, I blend together 1 medium onion, 1 medium tomato..ginger/garlic and 2-3 tablespoons of yoghurt.
I add it to heated oil to which 3-4 peppercorns/cloves have been added..once the mixture bubbles I add the dhania pwd, red chilli pwd, haldi/zeera/salt.
I always always fry the kofta’s before hand , but lightly fry them like half cooked stage ..
That way, they dont break.. give a fabulous meaty taste .. and absorb masala’s even better …
My mom usually adds them raw , and I sometimes feel it has that boiled keema taste which i dont like … however those of you who can manage the koftay without frying first , kudos to you all .. its a tough job that you are doing extremely well
