Ingredients:
- Sabut kali mirch (Black peppercorns) ½ tsp
- Laung (Cloves) 6-7
- Chanay (Chickpeas) roasted ¼ cup
- Beef qeema (Mince) 500 gms
- Pyaz (Onion) fried 3 tbs
- Hari mirch (Green chilies) 3-4
- Pyaz (Onion) cubes 1 small
- Hara dhania (Fresh coriander) ¼ cup
- Garam masala powder 1 tsp
- Haldee powder (Turmeric powder) ¼ tsp
- Namak (Salt) 1 tsp or to taste
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Sarson ka tel (Mustard oil) ½ tbs
- Pani (Water) ½ Cup or as required
- Cooking oil 2-3 tbs
- Haldee powder (Turmeric powder) ¼ tsp
- Dhania powder (Coriander powder) ½ tbs
- Lal mirch powder (Red chili powder) ½ tsp or to taste
- Namak (Salt) ½ tsp or to taste
- Dahi (Yogurt) 2 Cups
- Namak (Salt) ¼ tsp or to taste
- Lehsan (Garlic) cloves 2-3
- Potato fries as required
- Hara dhania (Fresh coriander) chopped
Directions:
In spice mixer,add black peppercorns,cloves,roasted chickpeas and blend to make a fine powder & set aside.
In chopper,add beef mince,ground spices,fried onion,green chilies,onion,fresh coriander,garam masala powder,turmeric powder,salt,red chili powder,ginger garlic paste,mustard oil and chop well.
Grease hands with oil,take a make and make meat balls of equal sizes (makes 16-18).
In pot,place prepared meat balls,cover and steam cook on low flame for 12-15 minutes and keep turning sides in between.
Add water,cover and cook on low flame for another 10-15 minutes.
Add cooking oil,turmeric powder,coriander powder,red chili powder,salt and mix well for 2 minutes.
Remove meatballs oil and set aside for later use.
In small jug,add yogurt,salt,garlic (grate with grater) and whisk well.
On serving dish,add potato fries,cooked meat balls,garlic yogurt,pour heated meatballs oil,fresh coriander & serve!
Ajza:
- Sabut kali mirch (Black peppercorns) ½ tsp
- Laung (Cloves) 6-7
- Chanay (Chickpeas) roasted ¼ cup
- Beef qeema (Mince) 500 gms
- Pyaz (Onion) fried 3 tbs
- Hari mirch (Green chilies) 3-4
- Pyaz (Onion) cubes 1 small
- Hara dhania (Fresh coriander) ¼ cup
- Garam masala powder 1 tsp
- Haldee powder (Turmeric powder) ¼ tsp
- Namak (Salt) 1 tsp or to taste
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Sarson ka tel (Mustard oil) ½ tbs
- Pani (Water) ½ Cup or as required
- Cooking oil 2-3 tbs
- Haldee powder (Turmeric powder) ¼ tsp
- Dhania powder (Coriander powder) ½ tbs
- Lal mirch powder (Red chili powder) ½ tsp or to taste
- Namak (Salt) ½ tsp or to taste
- Dahi (Yogurt) 2 Cups
- Namak (Salt) ¼ tsp or to taste
- Lehsan (Garlic) cloves 2-3
- Potato fries as required
- Hara dhania (Fresh coriander) chopped
Directions:
Spice mixer mein sabut kali mirch,laung aur roasted chanay dal dein aur ache tarhan blend ker ka fine powder tayyar ker lein & side per rakh dein.
Chopper mein beef qeema,ground spices,fried pyaz,hari mirch,pyaz,hara dhania garam masala powder, haldee powder,namak,lal mirch powder,adrak lehsan paste aur sarson ka tel add ker ache tarhan chop ker lein.
Haathon ko oil sa grease karein aur mixture ko la ker ek jaisay sizes ka koftay tayyar ker lein (makes 16-18).
Pot mein tayyar koftay rakh dein aur dhak ker halki ancch per 12-15 minutes kliya steam cook ker lein aur bech bech mein sides change kertay rahein.
Pani shamil karein aur dhak ker halki ancch per mazeed 10-15 minutes kliya paka lein.
Cooking oil,haldee powder,dhania powder,lal mirch powder aur namak dal dein aur 2 minutes kliya ache tarhan mix ker lein.
Koftay ka oil ko bad mein use kernay kliya alag nikal lein.
Chotay jug mein dahi,namak aur lehsan dal ker ache tarhan whisk ker lein.
Serving dish mein potato fries,cooked koftay aur garlic yogurt dal dein aur upper sa koftay ka oil garam ker ka pour ker dein aur hara dhania dal ker serve karein.
