Made this for the first time…since i’ve never made this before I really relied on the shan masala instructions. This is exactly what I did and it came out pretty good.
2 lbs keema
1.5 cups yogurt
chopped dhania
2 tbsp garlic paste or chopped
1 tbsp ginger paste o chopped
packet of shan masala for koftas
1 medium onion diced very finely (in food processor)
1 medium onion chopped normally (for the masala)
1 cup breadcrumbs
hardboiled eggs (however many)
1 plum (or small) tomato
Koftay:
mixed the yogurt with half of the onions/dhania/garlic/ginger/shan masala packet
combine meat with half of that mixture. run the keema through a food processor so it comes out really fine.
My keema was too runny so i added the breadcrumbs.
set this aside for about half an hour or so.
Uhm, I had alot of keema, so i used just a little more than half to make the koftay. If you will use just one pound of keema, i guess adjust the rest of the quantities accordingly.
Curry:
Make your masala as usual…i fried a medium onion, then added garlic and ginger, and then the chopped dhania then the tomato.
add the yogurt mixture (the yogurt that already has onions/dhania/garlic/ginger/shan masala).
add rest of the masala packet. bhoon and add water (about 4 cups or 2-3 glasses)
boil on lowish heat for 15-20 minutes.
make the little meatballs and add to the salan. Make sure theres enough water so they are covered, add some water if they aren’t. Put on low heat, and cook for 20-30 minutes.
when there’s about 10 minutes left, add the hardboiled eggs and leave on the low heat. If theres too much water just turn up the heat and it will evaporate.
^ If they break down, here's a tip. After you are done bhonifying the masala place Koftas in the pot, turn down the heat to medium-low and cover. Do not stir even if you are tempted to. Leave them untouched for about 10-15 mins and then you can bhonify them, won't break i'A. An uncle gave me this tip and it has worked for me so far.
Also, after you add all ingredients to qeema and mix, give it a short run in your food processor or if you have a qeema-making machine pass through it once. The traditional way is to use a hand mortar-pestel but itni mehnat kaun karay.
Nikki, Kofta’s can never ever be a failure … Follow this recipe exactly as it is and name me bano begum if the kofta’s break apart
Add one tablespoon vinegar to the keema and keep aside … five minutes later give it a quick run under the water and then leave it to drain in a drainer. usually 20 minutes are enough but i apply some pressure with my hands on the keema , to drain any extra water . When dry , keep it aside.
In the chopper add one thinly sliced onion, then give it a few runs …
add one teaspoon ginger paste ( its important that its the paste and not the whole ginger)
Add 3-4 chopped green chillies and give the chopper a good run …
Add half cup fresh corriander and give the chopper just two quick runs , we dont want the corriander turning into paste …
By this time , the onions and chillies should have become really fine like a coarse mixture but not a paste …
finally add the dry keema ,salt , red chilli powder , garam masala powder … and give it a good few runs .. the entire mixture should become totally blended … finally add half an egg … give it a quick run … and then take out the keema .. and set it in the fridge to chill.
Half hour later , make balls … and prepare the kofta curry …
Place the Koftay in the curry , put the lid on the pot , low flame and let them be for a good 10 -15 minutes … DONT stir …
After a while , use a very very light hand to stir them , by then the kofta’s will have toughened and you can now stir coz they wont break apart
Let me know if you have any questions … this recipe is a definite winner … you wont have any issues with koftas …inshallah…
1- Do not put all the things in the chopper in one go and then give it a run .. you need to keep adding stuff one by one and giving it runs ..
2- Secondly after you have blended the onions , dont take them out , keep adding the ingredients on top one by one .. the idea is to get everything evenly sized.
I am so glad our local halal meat grocer sells keema with masala already added :)
All I do is go home & make the masala & add the meatballs to it :) And they are always yummy & spicy.
The way I do it is make the masala (fry onions, add ginger/garlic, chopped tomatoe and masala)....then add enough water in pot so you have 1 inch of water. Bring to a rapid boil. Then add the shaped meatballs one by one to this. Do NOT stir. Once all meatballs are added, turn down to medium high heat. do not put it low. in about 10 minutes you will see the meatballs cooking and firmed up. The water should be evaporating. Once they are firm you can gently bhoonify them now till oil seperates.
another tip that might help...when you're making the kofta masala, also add an egg to the mix. it helps to keep the keema together when you're making the shape of the kofta and also when cooking it.
Sara , if your kofta’s become soft and runny after including an egg in the mixture , then I think the keema is not well drained enough … Make sure its dry … plus the dry masala’s help absorb some moisture from the keema …
I think what might also be going wrong is the quantity of the keema and the egg … if you are using lesser keema then dont go for the egg …
I remember all ladies in my family, they used to tell me perfect Kofta is the one that is very soft yet not soggy …It does require practice though :no:
Love them-and we’re punjabis. OH is from Karachi and wasn’t too keen on them. I love them though, maybe because I could eat them until they come out of my ears.
Has anyone tried partially baking the koftas before ‘bunning them’ to stop them breaking up? That’s what I’m considering doing. Spraying the nargasi koftas with a bit of oil, and then baking for a while. Might just work.
…inshallah…
Bano Begum!
… if you are using lesser keema then dont go for the egg …