Kheema Malai Kofta Recipe

Name: Kheema Malai Kofta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound ground beef; 1 egg, beaten; 4 green chile peppers, minced; 1/3 cup dry bread crumbs; 1 tablespoon minced fresh ginger root; 2 teaspoons minced garlic; 1 teaspoon garam masala; salt to taste; 1 1/2 cups cooking oil for deep-frying; 2 tablespoons cooking oil; 3 cloves garlic, minced; 1 tablespoon minced fresh ginger root; 1 teaspoon white sugar; 1 teaspoon Kashmiri red chili powder; 1/2 teaspoon garam masala; 1/2 teaspoon ground fennel seed (sanuf); salt to taste; 1 (28 ounce) can tomato puree; 1/2 cup water; 1 tablespoon dried fenugreek leaves (kasoori methi); 1/4 cup cream; 2 tablespoons chopped fresh cilantro, for garnish

Servings: persons

1 pound ground beef
1 egg, beaten
4 green chile peppers, minced
1/3 cup dry bread crumbs
1 tablespoon minced fresh ginger root
2 teaspoons minced garlic
1 teaspoon garam masala
salt to taste
1 1/2 cups cooking oil for deep-frying
2 tablespoons cooking oil
3 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 teaspoon white sugar
1 teaspoon Kashmiri red chili powder
1/2 teaspoon garam masala
1/2 teaspoon ground fennel seed (sanuf)
salt to taste
1 (28 ounce) can tomato puree
1/2 cup water
1 tablespoon dried fenugreek leaves (kasoori methi)
1/4 cup cream
2 tablespoons chopped fresh cilantro, for garnish

1
Mix the ground beef, egg, green chile peppers, bread crumbs, ginger, garlic, garam masala, and salt together in a large bowl until evenly mixed. Shape the mixture into balls (koftas) about the size of limes.
2
Heat 1 1/2 cups oil in a large, deep skillet or large saucepan to 375 degrees F (190 degrees C). Fry the koftas in the hot oil until browned and crispy on all sides, 10 to 15 minutes.
3
To make the gravy, heat 2 tablespoons oil in a deep saucepan over medium heat. Fry the garlic, ginger, red chili powder, garam masala, fennel seed, and salt in the hot oil for 1 to 2 minutes; stir the pureed tomatoes into the mixture and cook until the tomatoes are deep red in color, about 10 minutes. Add the water, fenugreek leaves, and the koftas to the mixture and simmer until thoroughly reheated, another 10 minutes. Pour the cream into the mixture and cook another 2 to 3 minutes. Garnish with cilantro to serve.

1292

kcal

Calories

128

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 pound ground beef, 1 egg, beaten, 4 green chile peppers, minced, 1/3 cup dry bread crumbs, and more.

Yes, Kheema Malai Kofta falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kheema Malai Kofta

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