ABOUT KHEEMA KOFTA GRAVY CURRY-RAYALASEEMA STYLE RECIPE
Kheema Kofta curry is a Sunday dish. It is a splendid dish for kids especially who may not relish mutton curry otherwise. It goes great with poori, biryani. The eating can go on and on…
Recipe Tags
Non-veg
Easy
Eid
Andhra Pradesh
Sauteeing
Main Dish
Healthy
Ingredients Serving: 6
Kheema: ½ Kg
Ingredients for Masala: Coriander Seeds – ½ cup
Cinnamon Sticks – 2 nos
Cardamoms - 5 nos
Cloves – 8 nos
Bay Leaves – 2 nos
Shahi Jeera – ½ tea spoon
Dry Coconut – ¼ cup
Onion – 01
large Kothimir (Cilantro) – ½ cup (Coriander Leaves)
Mint Leaves – ½ cup
Ginger Garlic Paste – 1 table spoon
Red chilli Powder – 2 tea spoons
Salt – 2 tea spoons
Ingredients for Gravy : Cloves – 4 nos,
Cardamoms – 02 nos
Cinnamon stick – 01 nos
Slit green chillies – 04 nos
Sliced onion – 01 no
Tomatoes – 03 nos
Blended masala – 2 tablespoons
Instructions
For Kheema Kofta:
1. In a pan, heat slightly the ingredients for the masala
2. Now, powder the Masala
3. Add, sliced pieces of an onion, Kothimir, mint leaves and ginger garlic paste into the dry Masala and blend to paste.
4. To, this blended Masala paste, add, 2 teaspoons of Red Chilli powder and 2 teaspoons of salt and blend it again thoroughly.
5. Later, keep aside 2 tablespoons of the blended Masala for the gravy.
6. Finally, add the Kheema into the blender along with the Masala and blend them properly.
7. Now, make small lemon size balls with the Kheema mix.
8. Add 2 tablespoons of oil into the pan and add these Kheema balls (koftas) and cook them covered on low flame for 5 minutes.
9. The Kheema koftas ooze some water, however, turn them onto the other side in the pan and cook them again covered on a low flame for another 5 minutes.
10. The koftas are all cooked once the water dries up.
For Gravy:
1. Now, prepare gravy by first adding 01 tablespoon of oil into the pan, add the ingredients for the gravy.
2. Add the Masala kept separately for the gravy into it and cook till oil separates.
3. Later, add ¼ teaspoon turmeric, 1 teaspoon salt and red chilli powder and cook for 5 minutes again.
4. 250 ml of water to the cooked gravy mix and continue to cook for 5 more minutes
5. Finally, add the koftas and cook again for another 5 minutes.
6. The Kheema Kofta curry is now ready to eat with rice, poori or chapathi or even with dosa
Thank you for reading the recipe!
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For Kheema Kofta:
1. In a pan, heat slightly the ingredients for the masala
2. Now, powder the Masala
3. Add, sliced pieces of an onion, Kothimir, mint leaves and ginger garlic paste into the dry Masala and blend to paste.
4. To, this blended Masala paste, add, 2 teaspoons of Red Chilli powder and 2 teaspoons of salt and blend it again thoroughly.
5. Later, keep aside 2 tablespoons of the blended Masala for the gravy.
6. Finally, add the Kheema into the blender along with the Masala and blend them properly.
7. Now, make small lemon size balls with the Kheema mix.
8. Add 2 tablespoons of oil into the pan and add these Kheema balls (koftas) and cook them covered on low flame for 5 minutes.
9. The Kheema koftas ooze some water, however, turn them onto the other side in the pan and cook them again covered on a low flame for another 5 minutes.
10. The koftas are all cooked once the water dries up.
For Gravy:
1. Now, prepare gravy by first adding 01 tablespoon of oil into the pan, add the ingredients for the gravy.
2. Add the Masala kept separately for the gravy into it and cook till oil separates.
3. Later, add ¼ teaspoon turmeric, 1 teaspoon salt and red chilli powder and cook for 5 minutes again.
4. 250 ml of water to the cooked gravy mix and continue to cook for 5 more minutes
5. Finally, add the koftas and cook again for another 5 minutes.
6. The Kheema Kofta curry is now ready to eat with rice, poori or chapathi or even with dosa
Thank you for reading the recipe!
INGREDIENTS
SERVING: 6
Kheema: ½ Kg
Ingredients for Masala: Coriander Seeds – ½ cup
Cinnamon Sticks – 2 nos
Cardamoms - 5 nos
Cloves – 8 nos
Bay Leaves – 2 nos
Shahi Jeera – ½ tea spoon
Dry Coconut – ¼ cup
Onion – 01
large Kothimir (Cilantro) – ½ cup (Coriander Leaves)
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