• For Gravy:
• Oil 1/2 cup.
• Salt 1 tea sp.
• Red chili powder 1 tea sp.
• Water 1 1/2 cup.
• Dhania 1 tsp.
• Fresh yogurt 1 cup beaten.
• Ginger garlic paste 1 table sp.
• Haldi or turmeric powder 1/2 tea sp.
• Onions 1/2 cup brown and grind.
• Cilantro or hara dhanya for garnishing.

FOR KOFTA: Mince 1/2 kg. Ginger / garlic 1 tea sp. Cardamom or choti Ilaichi 2. Baisan or gram flour 1/2 cup. Cinnamon 1 piece. White zeera 1 tsp. Salt 1 tea sp. Cloves 3. 1 Onion medium raw.

Red chili powder 1 tea sp. Black pepper 5. Eggs boiled 5-6. Red Chili whole 5. Bari ilachi 1. Egg 1.Heat ghee or oil and fry all curry masala. Then add well beaten yogurt and brown grinded onion.

Fry for few minutes. Then add about 1/2 cup water and cook till slightly thick gravy forms. FOR KOFTA : Combine all the ingredients for kofta, Mix well.

Add in Mince, Eggs. Mix well. You have a stiff batter. Encase Hard boiled eggs in the stiff batter. Coat as heavy as possible. Roll encased eggs in dry Besan.

Deep fry at 325º F till golden brown about 5 minutes. Gently Slide Kofta in the curry we have prepared earlier.

Simmer on low heat for about 2-3 minutes. Garnish with chopped fresh cilantro. Serve hot with naan or chapati

by Pak101.com (few years ago!) / 1827 views