Koftay

Name: Koftay
Cuisine: Pakistani
Ingredients: 1 kg qeema; I.5 medium size onion for kofta masala + 1.5 onions for gravy; Dhaniya and podina (one bundle each); Garam masala (To taste); Red pepper (To taste); Salt; Jaifal Jalvatri; 3 eggs; 4 tablespoons bhunay huay chanay (grind); 2 tablespoons khashkash; 1 big tomato for curry; oil as required

Wajeeha Khawar @cook_21575246

# refer to Umbreen Musa

Wajeeha Khawar @cook_21575246

# refer to Umbreen Musa

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Ingredients

1 kgqeema
I.5 medium size onion for kofta masala + 1.5 onions for gravy
Dhaniya and podina (one bundle each)
Garam masala (To taste)
Red pepper (To taste)
Salt
Jaifal Jalvatri
3eggs
4 tablespoonsbhunay huay chanay (grind)
2 tablespoonskhashkash
1big tomato for curry
oil as required

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Steps

1

Add all the ingredients in Qeema except eggs and chop it.
2

Now add eggs too and make balls
3

Fry ginger-garlic paste in oil.
4

Add 1.5 onions as paste
5

Bhoonify it till light gilden and add tomato chopped
6

Add some water and keep it on low flame for all masala to get ready
7

Bhoonify masala and gradually add koftas. Don’t stir too much to deshaor koftas
8

Once all koftas change their colour, add 3 cups of water and keep it on low flame for 40-45 minutes till they are tender. Serve hot