AUTHENTIC KOFTAY

Recipe Credits - Humera Siddiqui

INGREDIENTS

Mince meat ~ 700 gms

Khashkhask (poppy seeds) - 2 Tsp

Chanay - 2 tsp (you can use baisan)

Onions - 2 - 3 medium for gravy, 1 small for koftay

Green Chillies

Hara Dhania

Podina

Masalay (salt, tumeric, dhania powder, garam masala, red chillie powder)

METHOD:

• Soak khashkhas in little water preferably overnight

• Blend it in blender with half an onion

• In chopper add onion, green chillies, corriander, podina and chopperize.

• Add mince meat, masalay (salt, tumeric, dhania powder, garam masala, red chillie powder), minced garlic ginger, khashkhash mixture, channay powder and chopperize.

• Take out the qeema mix it with hand and make koftay and set aside. You can pop tgem in the fridge.

• Now for gravy, chopperise 2 - 3 onions, fry till brownish, add ginger garlic and fry

• Add masalay (salt, tumeric, dhania powder, garam masala, red chillie powder) bhoonafy with pani kaa cheeta day day ker.

• Add yogurt and fry till oil seperates achee tarha.

• Add water for shorba and cook with lid covered for 5 min on slow flame.

• Add koftay and let it cook for 10 - 15 min.

• Try not to stir by spoon but just move around the pateeli so koftay can turn around in the shorba.

• Garnish with green chillies, corriander, podina, a bit of lemon, garam masala powder

• Enjoy delicious Koftay!!!