Kheema Malai Kofta So Tasty

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Kheema Malai Kofta

"This is a completely tasty birthday celebration non-vegetarian dish. You can use minced mutton or minced pork. Serve with pulao or with parathas or pooris."

Ingredients :

1 pound ground pork
1 egg, crushed
four green chile peppers, minced
1/3 cup dry bread crumbs
1 tablespoon minced sparkling ginger root
2 teaspoons minced garlic
1 teaspoon garam masala
salt to taste
1 half cups cooking oil for deep-frying
2 tablespoons cooking oil
three cloves garlic, minced
1 tablespoon minced fresh ginger root
1 teaspoon white sugar
1 teaspoon Kashmiri pink chili powder
half of teaspoon garam masala
1/2 teaspoon floor fennel seed (sanuf)
salt to taste
1 (28 ounce) can tomato puree
half cup water
1 tablespoon dried fenugreek leaves (kasoori methi)
1/four cup cream
2 tablespoons chopped fresh cilantro, for garnish

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H

Mix the ground pork, egg, green chile peppers, bread crumbs, ginger, garlic, garam masala, and salt collectively in a large bowl till frivolously blended. Shape the mixture into balls (koftas) approximately the size of limes.
Heat 1 half cups oil in a big, deep skillet or massive saucepan to 375 levels F (a hundred ninety tiers C). Fry the koftas inside the warm oil until browned and crispy on all facets, 10 to 15 mins.
To make the gravy, warmness 2 tablespoons oil in a deep saucepan over medium heat. Fry the garlic, ginger, pink chili powder, garam masala, fennel seed, and salt in the hot oil for 1 to two minutes; stir the pureed tomatoes into the aggregate and prepare dinner until the tomatoes are deep red in coloration, approximately 10 mins. Add the water, fenugreek leaves, and the koftas to the combination and simmer until thoroughly reheated, every other 10 mins. Pour the cream into the combination and cook dinner every other 2 to 3 minutes. Garnish with cilantro to serve.

Notes :

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