Kofta Anda

Ingredients:

For the Kofta (Meatballs)

250g minced meat (hamburger or chicken)

1 little onion (finely cleaved)

1 green bean stew (finely hacked)

2 tbsp. coriander leaves (slashed)

1 tsp ginger-garlic glue

½ tsp garam masala

½ tsp red bean stew powder

½ tsp cumin powder

½ tsp salt (or to taste)

2 tbsp gram flour (besan) or breadcrumbs

1 egg (for restricting)

Oil (for broiling)

For the Curry

2 tbsp oil

1 onion (finely cleaved)

2 tomatoes (mixed into a glue)

1 tbsp ginger-garlic glue

1 tsp red bean stew powder

½ tsp turmeric powder

1 tsp cumin powder

1 tsp coriander powder

½ tsp garam masala

½ cup yogurt (whisked)

Salt to taste

2 cups water

4 bubbled eggs (stripped)

New coriander (for decorating)

Directions:

Stage 1: Set up the Koftas (Meatballs)

1. In a bowl, blend minced meat with onion, green bean stew, coriander, ginger-garlic glue, flavors, salt, gram flour, and egg.
2. Shape the blend into little meatballs.
3. Heat oil in a dish and sear the meatballs until brilliant brown. Eliminate and save.

Stage 2: Set up the Curry

4. In a similar container, heat 2 tbsp oil and sauté onions until brilliant brown.
5. Add ginger-garlic glue and sauté briefly.
6. Mix in tomato glue, red stew powder, turmeric, cumin, coriander powder, and salt. Cook until the oil isolates.
7. Add whisked yogurt and cook for an additional 5 minutes.
8. Pour in 2 cups of water, heat to the point of boiling, then, at that point, add the seared koftas. Stew for 10 minutes.

Stage 3: Add Bubbled Eggs and Last Touch

9. Delicately add the bubbled eggs into the curry and stew for 5 additional minutes.
10. Sprinkle garam masala and embellish with new coriander.

Serving Idea

Appreciate with naan, roti, or steamed rice!