Recipe of kofta:

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Okay, so here's a recipe for some delectable kofta:

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Components:

Regarding the koftas:

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• 500g of minced meat (chicken, beef, or lamb)
• One onion, chopped finely
• Grated 1-2 green chilies; minced 1 inch piece of ginger; 2-3 garlic cloves; coarsely chopped (modify to taste)
• Half a cup of freshly chopped, coarsely chopped cilantro
• 1/2 cup freshly chopped fresh mint leaves
• One teaspoon of cumin powder
• One tsp finely ground coriander
• Half a teaspoon of powdered turmeric
• Half a teaspoon of red chili powder, or to taste
• Add salt to taste.
• Two tablespoons of optional besan (gram flour), which aids in binding
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Regarding the gravy:

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• Two teaspoons of ghee or oil
• Two onions, chopped finely
• two pureed tomatoes
• One tsp cumin seeds
• Half a teaspoon of powdered turmeric
• One tsp finely ground coriander
• One tsp garam masala
• Half a teaspoon of red chili powder, or to taste
• Add salt to taste.
• half a cup of beaten plain yogurt
• As a garnish, use fresh cilantro (coriander) leaves.

Guidelines:

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Get the Kofta Mixture Ready:

Minced beef, chopped onion, garlic, ginger, green chilies, cilantro, mint leaves, cumin, coriander, turmeric powder, red chili powder, and salt should all be combined in a big bowl.

Using a spoon or your hands, thoroughly mix until everything is properly incorporated. To help bind the koftas, add a tablespoon at a time of besan (gram flour) if the mixture feels too wet.

Form and Cook the Koftas:

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In a deep fryer or kadhai, warm the oil over medium heat.
Shape the kofta mixture into small, oval- or round-shaped balls using small portions.
When the oil is hot, carefully drop the koftas into it and fry them in batches if needed, until they are thoroughly cooked and browned.
To absorb extra oil, remove the fried koftas and place them on a dish covered with paper towels. Put aside.

Get the gravy ready:

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Heat two tablespoons of oil or ghee in a different pan over medium heat.
Include the cumin seeds and allow

Add the tomatoes and spices:

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Add the red chili powder, ground coriander, garam masala, turmeric powder, and salt once the onions have browned. Mix thoroughly to blend.
When the masala paste thickens and the oil separates from it, add the tomato puree and continue cooking.

Cook with yogurt:

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Turn down the heat to low and gradually mix in the beaten yogurt, making sure not to let it curdle.
Simmer the gravy for a few minutes to allow the flavors to combine and the gravy gets somewhat thicker.

Mix Gravy with Koftas:

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The fried koftas should be carefully added to the simmering gravy.
To ensure the koftas are well coated, spoon some of the gravy over them.
To let the koftas absorb the flavors, cover the pan and simmer it on low heat for an additional five to seven minutes.

Serve:

• Garnish with fresh cilantro leaves after completion.
• Serve warm alongside roti, naan, or rice.

Enjoy this tasty recipe for homemade kofta!

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