Someone told us that to make sure the koftay don’t break in the process of being cooked, you can fry them with eggs before putting them in the masala. We did that this weekend but the koftay came out harder, which is definitely not worth it. I just wanna know, were we given the wrong suggestion or is there a trick to the frying part?
Re: Koftay Tips
I never fry em ..i just cook em on medium heat in masala for 30 mins r so ..ache bante han ..
made last week ..will post pics here ..
Re: Koftay Tips
yea..I don't fry them at all. Cooking them in the masala is best. Also, try to avoid adding bread to your keema. I can't understand why ppl would do that!!! I saw my mil do that and I was shocked. I don't eat the meatballs at dinner unless I've made them or if they're from my mom.
Re: Koftay Tips
My mom made them this weekend and they were awesome. She did not fry them but put them straight in the masala. Also, the trick to keep them soft is apparently the onion. I also added a little mashed potatoes powder to the keema. They turned out fantastic !
Re: Koftay Tips
Frying does make a difference although its not necessary.
I had two types of koftay today, one was fried and the other just cooked in the salan.
Frying makes the outside layer of kofta go a bit hard where as the ones cooked in salan without frying remain soft both inside and out.
Its stupid to add bread crumbs and eggs to the mixture unless you are using home made qeema and its very very lean.
the qeema you buy from the shops has enough fat in it to hold the koftas together.
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^I buy lean keema, and I still don't add bread crumbs or egg. The onions that I add hold the meat together.
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^^ same here Hinna. I do the same thing.
Re: Koftay Tips
steam them
make them into ball with a little egg and steam em for ten mins
and then add em to your sauce
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Thats a good idea. Steam 'em for how long Lazy Dee?
And I am thinking to roll 'em in egg white only, what do you think?
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no rolling in egg white...itll be slimey and the give it a coating
steam for ten minutes
add either whole egg or egg white to your mix you can use breadcrumbs to help bind the mixture too..not too much or a mixture of both.
Re: Koftay Tips
Oh so apparently I was doing it all wrong. I fried, added egg also. I was told to add corn flour but couldn't find it so I added corn meal (very little). They were a little hard but really tasty. I'll try again this time with no egg and no corn meal. Diva that mashed potatoe idea sounds interesting. How about if I add homemade mashed potatoe into it? Will that make them more fluffy?
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just add " maida" in the mixutre... n you ll be amazed......
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I guess this is somehting related with MILs 
Mine does that too, and i dont like it.
I make them with bhoonay hooay channay ka powder and it works well. They dont break at all.
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here ..asy bante han koftay paglo …
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Re: Koftay Tips
^^ PESHOWWW…at least give me some credit for teaching you how to make koftas 
good job though, you’ve learned well
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Sando tumne banaye yeh Kofte… i cant believe it
too gooddddddddd 
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That looks really tasty! Please, please can you write the exact recipe for us here for us hopeless cooks!!
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Try adding 2 tbsp of yougurt (regular not non fat) to the mince meat and let it marinate for about 30 mins before rolling the kofta balls for gravy. They will hold their shape and will come out really supple to bite.
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thnx 
here is the recpie
add chopped onions n green chilies ,coriander, red chili , salt n some masalay in keema in a bowl n mix everything n make koftas
make paste (gravy) of onions , tomatos ,ginger n garlic . heat oil n add paste in it n cook on medium heat ..add salt n red chili n baki masalay ..watever u have in kitchen .. then place the meatballs into that masala n cook on medium heat for 30 mins , add fresh coriander n bolied eggs if u want n yum yum .
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Thanks for posting recipe! Can i ask though, do you blend onions, garlic, ginger, tomatoes first before frying? Also, after you add kofte, do you not add water ? Sorry for all the questions! Also, do you think it would be possible for you to write the quantities of what you used, ie spices etc. How much garlic etc.