Long time ago, I went to a dawat and the host had made the most wonderful koftay … The great thing was that they didnt seem like they had been cooked in curry … they were larger then the usual kofta’s .. more dry then the usual kofta’s … and they were extremely soft to the touch … Although i did notice that there was alot of oil in them too ..
Does anyone know what those kofta’s are called and how to make them? 
Re: Urgent help needed with meatballs ..
yeah CB i think i DO (p.s. thanks for the very sweet PM :)
one question did they have a methi taste?
They sound like the ones my mum makes everytime- it doesnt have any tomato and the koftay are cooked in a bunha shorba which has methi and no tomato.
I can give you the recipe.
Re: Urgent help needed with meatballs ..
i make koftays like this ,u cook them in masala only with a little bit more oil n the masala is made with onions,tomatoes n yogurt.I cook onions in pressure cooker first to make a smooth paste ,one thing that makes koftays soft is bhunna besan n eggs .I dont know whether u are asking for these koftas or something else.
inspiron plz share the recipe
Re: Urgent help needed with meatballs ..
Okay just asked my mum- our khandan has been making koftay like this for years and are a total hit with anyone and everyone who tries them.
Okay so this recipe makes approx 8 largeish koftay
In a non stick pan add a some oil I would say 3 tablespoons and add about 7 methi (fenugreek) seeds.
To this oil add- the paste of 1 large onion and 3 garlic cloves and an inch of ginger - make paste in blender with a little water.
Once you have added the onion garlic/ginger paste add salt to taste, half a teaspoon of haldi, 1 teaspoon corinader powder and half a teaspoon ( a little more if you want it spicy) of chilli powder.
Bhun this gravy alot until its really pretty dry and the oil seperates and a distinct tasty smell fills the air.
Okay then turn the heat off this gravy.
Make your koftay using lean meat. To this meat add salt, chopped onions, chopped corriander, chopped green chillis, garam masala poweder and also i heaped tablespoon of the masala you just made and some oil . Mix together- do not add besan, egg, boiled rice, corn flower. (trust me they come out super duper soft!)
Okay then form into largeish balls, they will shrink so dont worry.
Okay then to he masala you made before add half a cup of water and stir. bring to a simmer. to the simmering liquid add the raw meatballs- do not cook them before hand, once the meatballs have been added do not stir and do not put a lid on.
Simmer to meatballs in the gravy and they will tighten up, they will not break - they will break if you stir or put the lid on.
leave for about 10 mins and once they look pretty tight put the lid on for 10 mins the steam will soften the koftay.
Open the lid and check, they gravy will be very less and just cover the koftay like a thick sauce.
If there is a little water left- dry it out.
Mum said these are the tips and tricks
They come out delicious, flavourful and soft every time!
Garnish for a dinner party with boiled eggs and a sprinke of corriander - goes nicely with parathas or simple daal chawal