Your First Time....

[Sajalina]

Re: Your First Time…

@Bobby1

I was normally putting ginger garlic in the keema and wife told me not too. I like red onions. I had closer to 1.25kg keema. I blended 3 red onions, put half in the keema and saved half for salan. I blended minced onions in the keema, added green chutney that my wife made blending harra dhania, chilli powder, roasted jeera and garam massala powder, panko bread crumbs, I would say half cup, salt and kofta masala by shan and half cup greek yogurt oh my wife insisted I put one andda in also. I love the harra masala in my kofta. For salan I fried the minced onions, when the onions are almost browning I reduced heat and added besan and fried it like a roux, then added a paste of jeera, mirch, haldi, dhania and some kofta massala and roasted the massala added ginger garlic paste to roasting masala, then added one cup greek yougurt and fried the yougurt then added water and brought to a boil then I added the koftas to the liquid. I pick up the pot occasionally and move it in circular motion so the meat balls are cooking evenly. Cook high heat for 15 mins and then let simmer for half an hour. I didn’t have khash khash or I would blend that with massala, also I would have used curry leaves and cardamoms but my wife doesnt like it..Kashmiri women are hard to please. My wife sometimes adds potatoes to the salan and if we have vistors she would also add boiled eggs, in a rich gravy boiled eggs are heavenly

Thanks for sharing. I will try some of your steps next time, specially the besan part.