Ingredients

• For Koftas:
• 500 gms - minced meat
• 4 tbsp - besan
• 3 tsp - turmeric powder
• 4 tbsp - thick and sour curd
• 20 eggs
• 4 small onions
• 2 tsp - garam masala
• 3 tsp - chilli powder
• 4 cups - water
• For Mughlai Curry:
• 2 - onions
• 2 tsp - turmeric
• 2 tsp - garam masala
• 3 cups - full milk or curd water
• 4 tomatoes or raw mangoes, grated
• 2" long piece ginger, grated
• 6 tbsp - ghee
• 2 - capsicums
• 2 tbsp - sweet pepper or broken-up coriander leaves or mint leaves

How to Make Kofta Mumtaji

• To prepare Koftas:
• Heat the water in a pan, and tip in the minced meat.
• Add chopped onions and garlic, salt, turmeric, garam masala, chilli powder.
• Bring it to the boil, then cook for about half an hour on low flame.
• Add the besan, flour and cook for another 15 mins.
• When meat turns soft and dry, mash and knead well.
• Beat one of the eggs in a bowl, and keep aside.
• Mix a tbsp of milk-curd and a little of the beaten egg in the meat and knead once again.
• Hard-boil the remaining eggs, cool and peel them.
• To Shape the Koftas:
• Take the well kneaded meat mixture, flatten it on your hand, and place one of the hard boiled eggs inside it.
• Wrap the mixture round the egg, using extra if needed.
• Shape rest of the koftas in the same way.
• In a kadhai heat the ghee to nearly smoking. Dip each kofta in the beaten egg, then fry on medium heat until golden on all sides.
• Drain well and place in a shallow dish.
• Curry Preparation:
• Take a large frying pan and gently fry the chopped onions, ginger and the sweet peppers or the herbs for three minutes in some ghee.
• Add turmeric, salt, chilli powder, garam masala.
• Then add chopped tomatoes and simmer for a while.
• Then add milk-curd and hot water.
• Boil this gently for three to four mins, then remove from heat.
• Carefully cut each kofta in half and pour some gravy on it before serving.
• Serve it hot garnished with fried pista, almonds and silver foil.