Kofta Lajawab Recipe

Cooking Directions

• STEP 1.In a bowl, mix together minced meat, grated onions, ginger-garlic paste, green chilies, coriander leaves, red chili powder, turmeric powder, garam masala, and salt.
• STEP 2.Shape the mixture into small meatballs and deep fry them until golden brown.
• STEP 3.In a separate pan, heat oil and add cumin seeds. Once they splutter, add finely chopped onions and cook until golden brown.
• STEP 4.Add ginger-garlic paste and cook until the raw smell disappears.
• STEP 5.Add tomato puree, yogurt, red chili powder, turmeric powder, garam masala, and salt. Cook until the oil separates from the masala.
• STEP 6.Add water to adjust the consistency of the gravy and bring it to a boil.
• STEP 7.Add the fried meatballs to the gravy and simmer for 10-15 minutes.
• STEP 8.Garnish with fresh coriander leaves and serve hot with naan or rice.

Cooking Tips

• Make sure to fry the meatballs until they are golden brown to ensure they are cooked through.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a creamier gravy, you can add a tablespoon of fresh cream or cashew paste.

Storage and Serving

• Kofta Lajawab can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Serve the Kofta Lajawab with naan, roti, or rice for a complete meal.