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By Lalit Niranjan

 

 KOFTA DAHI WALA


INGREDIENTS

½ kg keema, 2 onions,

2 tsp red chilies, 1 tsp turmeric, 1 tsp cumin seed powder

A bunch of coriander leaves finely chopped

¼ cup mint leaves finely chopped

6-8 green chilies finely crushed

¼” length 6-8 pieces ginger

1 tsp garam masala

4-6 pieces garlic flakes finely chopped

1-2 bay leaves

1 cup bitten curd (yoghurt)

Salt to taste

½ cup cooking oil

 METHOD

1 Heat a pan, put oil and fry onion till it is golden brown, remove it and keep aside.

2 Heat a pan, put rest of the oil, add garlic and ginger, and fry it, add keema and cook for a while on slow flame. Now add besan and again cook till besan is dissolved with keema. Add all the masalas and let it be cocked on slow flame till oil separates. Remove it from the flame and let it be cooled.

3 Now add bitten curd and cook for 6-8 minutes on slow flame till the gravy is done and it is thick.

4 Garnish with coriander and mint leaves,

5 Serve hot with Nan, parantha, rice

 

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