Ingredients

• Mutton keema - 2 pounds
• Fried onions - 3/4 cup
• 1 small can - tomato sauce
• 3 tbsp - whole dhania
• 3 tbsp - whole jeera
• 6 - dried whole red chillies
• 1 tbsp - garam masala powder
• 1/4 cup - chopped mint leaves
• 1/4 cup - chopped coriander
• 1 cup - plain yoghurt
• 2 tbsp - garlic paste
• 2 tbsp - ginger paste
• 1 tbsp - oil
• Salt to taste

How to Make Plain Kofta Curry

• Dry roast and grind the whole dhania, jeera and red chillies.
• Add half of the freshly ground dhania, jeera and red chillies to the keema, and add 1 tbsp of garlic and 1 tbsp of ginger paste.
• Add the chopped mint leaves and salt.
• Mix well and leave it aside for 15 mins.
• In a pan, heat 1 tbsp of oil, add the fried onions and saute them for a few seconds.
• Add a tablespoon of ginger and garlic paste.
• Add the remaining dhania, jeera and red chilli powder and the garam masala powder.
• Saute for another 2 mins.
• Add the can of tomato sauce and a cup of yoghurt.
• Add salt to taste and about 2-3 large cups of water.
• Once the gravy starts to boil - make small balls (the size of a walnut) out of the keema and add them to the gravy.
• Let the koftas cook in the gravy on high flame for 30 minutes.
• By then the gravy should also start to thicken and the koftas will be cooked.
• Now cover and simmer for another 5 minutes.
• Garnish with coriander.