Meat balls.. (kofta)

Minced (grinded) meat, beef or chicken can be use to make number of delicacies.Mince (kheema) is very quick to cook as compared to any other cuts of meat.Kofta is my weekly dish and my folks love it.
So here is my take on kofta's..

INGREDIENTS for Meat balls
1/2kg mutton or chicken mince(washed, drained and squeezed well between hands to drain all the excess water)
1 whole egg
1 tbspn ginger garlic paste
1 tspn haldi
1 tspn jeera powder
1 tspn dhania powder
1 tspn garam masala powder
1 hand full of chopped corriender and mint leaves
Salt to taste

METHOD for Meat balls
Step1-mix all the ingredients nicely in a mixing bowl n make a dough
Step2-divide the kheema dough in 15-20 portions and make round balls and set aside

INGREDIENTS for the Gravy
3 potatoes (washed, peeled, cubed and deep fried)
1 large tomatoes
1 cup birista (fried onions)
1 cup curd
1 tbspn ginger garlic paste
1 tspn haldi
1 tspn jeera powder
1 tspn dhania powder
1 tspn garam masala powder
1 hand full of chopped corriender and mint leaves
1 tspn wholr jeera
4-5 curry leaves
Salt to taste

METHOD
Step1-in a grinder make a paste of all the above ingredients(tomatoes, curd, birista, ,all the dried masala) except for potatoes, whole jeera, corriender and curry leaves
Step 2-Heat oil in a non stick pan and add whole jeera, when it crackels add the curry leaves and the grinded masala
Step 3-Stir well and cook till the oil seprates and till you feel the aroma of masalas
Step 4-When the masala is well cooked (its very important for the masalas to be cooked well or else you'd feel the raw fragnances of the them in your dish and this happens to be a complete disaster for me) add 2 or more cups of boiling water(depending on how thick you want the gravy) and bring the Gravy to a boil
Step 5- Lower the heat and at this stage add the fried potatoes and the meat balls.Cover and cook for 10-12 mins
Step 6- Transfer to a serving bowl garnish and serve hot wit rice, naan or roti.

My version of delicious meat balls is ready in less then 30 minutes.You must have noticed I did not fried or steamed my meat balls,the reason is that people generally fry their meat balls before putting them in gravy is cause they fear that meat balls wud break down.But trust me if u squeeze the kheema dry and egg for binding you dun need to fry or steam, in this way u save your time, effort and extra calories!!!!

Happy eatingggg★★★★★